Finally able to deliver the honey butter roll recipe 🍯🧈

I posted my honey butter rolls here a little over a month ago but didn’t record the recipe as I made them. I promised I’d come back with a recipe when I finally got it figured out. Life got in the way with health issues, hectic work schedule, etc so I took a break from baking but I did want to get this figured out in case anybody wanted to make these for the holidays. I am very very new to writing recipes so please forgive me for any issues with clarity, I’m happy to answer any questions! I’m sorry for the delay but I do hope somebody can enjoy this recipe as I have 😊

Dough ingredients:
500g whole milk
14g yeast
115g egg (usually 2 extra large eggs will equal this)
112g unsalted butter
750g bread flour
40g whole wheat flour
16g salt
80g honey

Honey butter ingredients:
170g salted butter
80g honey
Salt to taste (I add an extra 5-10g salt but that may be a lot for some)

Honey butter:
1. Microwave butter for about 30 seconds or until soft
2. Stir butter
3. Add honey and mix
4. Microwave in 5second intervals and mix as much as needed to make the butter a smooth paste

For dough
1. Warm up milk to about 100 degrees Fahrenheit, don’t make it too hot or it’ll kill the yeast
2. Add the honey to the milk and whisk for a minute (I stir, mix, knead by hand for this whole recipe but feel free to use a mixer and dough hook if that’s what you’re comfy with)
3. Add yeast to the mixture and whisk for a minute and then let the mixture sit for a few minutes
4. Add flour and salt and stir just to roughly combine
5. Add eggs and stir for about a minute or two, it should look like a rough dough at this point
6. Add softened butter to dough and fold in with hands. I like to flatten the dough a bit in the bowl and then dimple the butter into the dough with my fingers, fold the dough, dimple it again, and keep repeating this until there aren’t clumps of butter.
7. Fold dough in the bowl for a few minutes, I punch/massage the dough down, fold it, punch/massage it down again, quarter turn the bowl and keep repeating
8. When dough lifts relatively cleanly from the bowl, start kneading on the counter. I typically spend about half an hour kneading by hand
9. When dough meets the window pane test (or comes close, don’t worry about it too much) put back into a large bowl and cover. Leave to rise for 1-3 hours. My kitchen was 73 degrees Fahrenheit and it took about 2 hours. It should double in size and be puffy.
10. After rising, turn the bowl onto the counter for shaping. Shape however you like your rolls best but the following is my preference and is what is shown in the pictures of this post. I divide the dough into four sections, then roll out the four pieces of dough until they’re about 9x12inch rectangles. I cut each rectangle in three strips that are 4 inches in width, then brush the honey butter mixture onto each strip and roll it. At the end of the process, you’ll have 12 rolls that are about 4inches in width.
11. Place rolls into oven safe dish, they should have about a 1/2 inch of space between them. I use a 12×8 and a 9×6. I put 9 rolls in the 12×8 and 3 rolls in the 9×6.
12. Cover the dish with a towel and let the rolls rest for about an hour for their final rise. They should be puffy and not have space between them by the time the hour is over
13. Preheat oven to 350 Fahrenheit (I preheat during the final rise) and bake for 25 minutes, or until done. Cover with tin foil if the rolls are getting too dark
14. Once out of the oven, brush the honey butter mixture over the tops of the rolls. Let them sit for a couple minutes and brush another coat on. Use the remaining honey butter for extra coats or to put on the rolls while eating.
15. EAT!!!

Notes: you may need to use more or less flour, depending on your environment and flour. I would measure out about 20g of AP to use during the kneading process if the dough really is too sticky. You can substitute the flour with AP or all bread flour or whatever you like best but I’d keep in mind it may change consistency and you might have to adjust ratios a bit.