Honey dinner rolls add a little extra oomph to your dinner. These rolls are fluffy, yet a little sturdier than regular dinner rolls. I suppose that’s because of the honey, eggs, and milk in the dough.
The original recipe calls for scalding the milk first, but I don’t. I have a feeling this recipe originally came from someone who used raw cow’s milk. I do, however, heat the milk with the butter and honey; that way the butter melts easier and the milk is warm instead of cold.
The recipe calls for them to be baked in muffin tins, but you can bake them in a regular pan if you’d like.
Here is the recipe. Have fun making them – I did!
- 1 cup milk
- ¼ cup butter
- ⅓ cup honey
- 1 tsp. alt
- ¼ cup lukewarm water
- 1 Tbsp. yeast
- 4½ cups flour
- 2 eggs
- Put milk, butter, honey, and salt into kettle or microwave glass dish and heat until butter is starting to melt.
- Stir butter until it has melted.
- Dissolve yeast in lukewarm water
- Add yeast mixture, 1 cup flour, and eggs to milk mixture.
- Beat until smooth. You can use a mixer or a large spoon
- Add enough flour to make a soft dough.
- Turn onto floured surface and knead until the dough is smooth and elastic, or knead with a dough hook in your mixer
- Put dough into greased container; turn around until all the dough is greased
- Cover. Let rise until double, about one hour
- Divide dough into 36 equal pieces.
- Roll into balls and place in greased muffin pans.
- Let rise until double, 45 - 60 minutes.
- Bake at 400 for 20 minutes or until brown.
- Cool on rack.