Honey Yeast Rolls

Honey Yeast Rolls

Although I love trying new recipes, I also love finding a recipe that you can count on, time and time again. For me, these honey yeast rolls are my go-to roll recipe. I’ve made them so many times that I’ve memorized the recipe, and they are always huge when I bring them to family gatherings. I’ve already made them twice in the past week, and plan to make them again for Thursday. They are dense but soft and slightly sweetened with honey, which is both mixed into the dough and brushed on top. I initially posted this recipe about 2 years ago, when only like 3 people read this blog, so I decided it was definitely a recipe that was worthy to be posted again.

Honey Yeast Rolls

Yields: 1 dozen rolls (can easily be doubled)


  • 2¼ tsp. instant yeast
  • 1 cup warm water (105-115˚ F)
  • ¼ cup honey
  • 3 tbsp. canola oil
  • 1¼ tsp. salt
  • 1 egg, lightly beaten
  • 4 cups bread flour
  • 2 tbsp. butter, melted
  • 2 tbsp. honey


In a large bowl, combine the yeast and warm water. Add the honey, oil, salt, and egg and mix well with an electric mixer. Add 3 cups of the flour and mix until the dough becomes a sticky mass. If using a stand mixture, switch to the dough hook, and with the mixer on low speed, add in the remaining 1 cup of flour. If not, use your hands to incorporate the remaining flour, then turn onto a floured surface to continue kneading. Knead the dough for about 8 minutes, or until the dough is smooth and elastic.

Transfer the dough to a lightly oiled bowl, turning once to coat the ball, then cover with plastic wrap. Let rise in a warm, draft-free spot for 2 hours, or until double in bulk.

Turn the dough onto a lightly floured surface, and knead for 30 seconds. Cover with a clean, damp towel and rest for 10 minutes. Punch the dough down and divide into 12 equal pieces. Shape each piece into a smooth, round ball and place in a lightly greased 9×13 baking dish. Cover and let rise for another 20-30 minutes.

Preheat the oven to 350˚ F. Mix together the melted butter and honey, and brush the tops of the rolls with the mixture. Bake for 15-20 minutes, or until the tops are golden brown and the rolls are baked through. Halfway through baking brush the rolls again with the remaining butter and honey. Let cool slightly before serving

Ricarda Rutter

*Ricarda Rutter is a Ten News reporter. She’s an award-winning and Walkley nominated journalist. She has worked at the SBS, ABC, and Triple R.Rutter is a mother and a wife.