Quick No-Knead Honey Butter Dinner Rolls

PREP TIME 30

COOK TIME 18

Rise time 1 20

TOTAL TIME 2 8

20 rolls

Soft, fluffy honey butter dinner rolls made with a quick no-knead dough, inspired by classic steakhouse rolls.

No-knead honey butter dinner rolls baked until golden with one roll torn open showing the fluffy interior.

Ingredients

Dough

3 cups (360 g) all-purpose flour (plain flour)
2¼ teaspoons (7 g) instant yeast (see note 1 if using active dry yeast)
1 teaspoon (6 g) salt
2 Tablespoons (25 g) white granulated sugar
1 cup (240 ml) warm milk (see note 2)
3 Tablespoons (45 g) butter, melted (salted or unsalted)
1 large egg, at room temperature

Honey Butter

3 Tablespoons (45 g) butter, melted
1 Tablespoon (20 g) honey

Instructions

Flour mixture: In a large bowl, stir together the flour, yeast, salt, and sugar.
Milk mixture: In another bowl or measuring jug, whisk together the warm milk, melted butter, and egg.
Pour the milk mixture into the flour mixture.
Stir with a spatula or dough whisk until a soft dough forms. The dough will look very soft and sticky, this is normal.
First rise: Cover the bowl and let the dough rise for 50–60 minutes, until doubled in size.
Sprinkle about ¼ cup flour on your counter. Turn the dough out onto the floured surface and lightly dust the top so it doesn’t stick while rolling.
Roll the dough into a rectangle about 10 × 12 inches (24 × 30 cm).
From the short side, cut the dough into 3 strips, each about 2½ inches (6 cm) wide.
Cut 4 rows the other direction, about 2½ inches (6 cm) apart, to create 20 square pieces.
Place the squares on a lined baking tray, leaving about 1 inch (2.5 cm) space between them.
Second rise: Cover loosely and let the rolls rise for 20–25 minutes.
Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C). If using a fan oven, set it to 320°F (160°C).
Bake for 15–20 minutes, until lightly golden. Rotate the tray halfway through baking. If the tops begin browning too quickly, loosely cover with foil.
Stir together the melted butter and honey to make the honey butter.
Brush over the rolls while they are still hot from the oven.

Recipe Notes

1. Yeast: If using active dry yeast instead of instant yeast, stir it into the warm milk from the recipe with a pinch of the sugar. Let it sit for 5–10 minutes until foamy, then add the melted butter and egg and continue with the recipe.

2. Milk and butter temperature: The milk should be warm, not hot — about 105–110°F (40–43°C). If you don’t have a thermometer, it should feel comfortably warm to the touch, not hot. If it feels hot, let it cool slightly before using. If the butter was just melted, let it cool for a minute or two so it’s warm, not hot, before adding it to the milk mixture.

Nutrition