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30 Minute Honey Butter Rolls

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Light and fluffy 30 Minute Honey Butter Rolls are made from scratch – start to finish – in just 30 minutes!30 Minute Honey Butter Rolls

My kids have gotten so used to having fresh rolls with dinner that they're disappointed if we have a dinner without any. So, I keep working on new recipes to make quick rolls that don't take all night to make, and I adapted this recipe from my 30 Minute Honey Wheat Roll recipe.30 Minute Honey Butter Rolls

These 30 Minute Honey Butter Rolls are good. And fast. Which makes them perfect for weeknight and weekends alike. Plus, they take less time to make than frozen rolls take to thaw.30 Minute Honey Butter Rolls

So, if you're in a hurry and want some fresh bread, give these rolls a try!

30 Minute Honey Butter Rolls
4.75 from 4 votes
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30 Minute Honey Butter Rolls

Ingredients

  • 1/3 cup butter
  • 1 cup milk
  • 2 tablespoons instant yeast
  • 1/3 cup honey
  • 1/2 teaspoon salt
  • 1 large egg
  • 3 ½ – 4 ½ cups all-purpose flour
  • 2 tablespoons . butter melted

Instructions

  1. Preheat oven to 400 F. Lightly grease a quarter sheet pan or a 9x13-inch rimmed cookie sheet.

  2. In a small saucepan, melt butter.
  3. When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.
  4. Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).
  5. When milk mixture is at temperature, add to yeast and honey; stir to combine.
  6. Add salt and egg, and stir until combined.
  7. Stir in 2 cups all-purpose flour.
  8. Add remaining flour 1/4 cup at a time until dough clings to paddle and cleans the sides of the bowl. Dough will still be pretty sticky.
  9. With floured hands, shape dough into 12 rolls, and place dough on prepared baking sheet.

  10. Cover, and let dough rest for 10 minutes in a warm spot.*

  11. Bake for 10-12 minutes, or until lightly golden brown.
  12. When rolls are done baking, brush with 2 tablespoons melted butter.
  13. If you would prefer to use active dry yeast, substitute an equal amount for the instant yeast. After step 5, let the mixture sit for 5-10 minutes, or until foamy. Then, continue with the recipe as written.

Recipe Notes

*Since the rising time is so short, it really helps the rolls to rise if they are in a warm spot. If your kitchen isn't warm, simply preheat your cold oven to 350F for exactly 60 seconds. Turn the oven off, and you now have a great spot for your rolls to rise. 

Want even more 30 minute roll recipes?

30 Minute Buttermilk Dinner Rolls

30 Minute Buttermilk Dinner Rolls

Made from scratch garlic knots that are ready in just 30 minutes!

30 Minute Garlic Knots

30 Minute Honey Wheat Rolls

 30 Minute Honey Wheat Rolls

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Comments

  1. I rarely comment on recipe posts, but this one was a winner! Though I undercooked them and had to throw them back in for a few minutes, the taste is the best one I've found in quick yeast rolls! They were completely gone within minutes of dinner being over! Can't wait to make them again. Mine also browned nicely in top with no egg wash or butter before baking!
    Reply

    • Thank you so much! I'm so glad that you liked them, and I appreciate you taking the time to come back and leave a comment!
      Reply

  2. You said that rapid rise is different but what is the difference since I bought Fleischmann's Rapid Rise instant yeast for this receipt. It was the only thing I could find that stated instant. Would the rapid rise instant be ok to use? Thank you in advance.
    Reply

    • From what I've read, rapid rise yeast, active dry yeast, and instant yeast are all different. Normal rapid rise yeast is added to the dry ingredients and is used in a different proportion than active dry or instant yeast. To make things more confusing, Fleischmann's has a rapid rise and a rapid rise instant yeast. I had to Google Fleischmann's Rapid Rise instant yeast because it's not one that I am familiar with. The Fleischmann's page says that it's also know as instant yeast, so I think that it should be ok to use. Good luck!
      Reply

  3. What if you don't have a temp gage? I have always thought to get one but never really did it yet. So when the receipt calls for 100 degree milk.. will I mess up with no gage?
    Reply

    • Nope! If you don't have a thermometer, just go by the feel. It should feel warm, but it shouldn't be uncomfortably hot. If it's too hot for you, it will be too hot for the yeast. If it's cooler than the recipe calls for (say 80 F instead of 100 F), it won't hurt anything. It may just take a little extra time to rise. Hope that helps!
      Reply

  4. Wow Kate, I'm so impressed that you are responding to comments for over 2 years on this recipe. I saw it on Pinterest when I did a search for "quick dinner roll recipe". I have found that most Pinterest recipes don't live up to the pictures or rave descriptions given by the author. This dough came together beautifully , rose nicely on the top of the preheating oven and tasted delicious. Well done. A tip for others about yeast. A good rule of thumb for liquid temperature you are adding to yeast is "if it's so hot it hurts your finger to touch it it will hurt the yeast".
    Reply

    • Thank you!! I have to tell you that your comment was so nice and really made my day! That is a great tip! Thank you for sharing it and for coming back to leave such a kind comment!
      Reply

  5. I made these tonight and they didn't rise. I did proof the yeast first so I know that that wasn't the problem. Should I cover these with a damp or dry towel?
    Reply

  6. These turned out amazing! Made a triple batch for thanksgiving. After reading the comments, I added maybe another 1/2 or 1c flour (I sift mine, so it is the opposite of packed down), and buttered them before cooking (first batch didn't brown). Was also very picky about yeast temp, even though I only used about 3tbsp for a triple batch (yeast will grow quick, so long as temps stay between 80-100F). They were extremely delicious, light and fluffy, and a huge hit at dinner. Thanks for the recipe!
    Reply

    • I'm so glad! And thank you for the tip about buttering the rolls before baking them to help them brown! Thank you for taking the time to come back and leave a comment! =)
      Reply

  7. My husband made these last year for Thanksgiving and my sister-in-law spent half the evening wondering if they were bought. After she looked through the trash bin for a wrapper she believed that he made them. They were that good! I'm trying them tonight (early thanksgiving with neighbors) so hopefully they come out as good for me. Fingers crossed!
    Reply

  8. I made sure my measurements were correct but had problems with trying to use even three and half cups flour. Seemed to be way too dry.m in oven now but afraid they will be tough. Any ideas
    Reply

    • Yes! I'm sorry to hear that you had trouble with the flour! If your flour is packed in whatever is holding it, that can make a big difference. Also, how you measure (scooping vs. spooning in the flour) can make a big difference. I read somewhere once that packed flour can add somewhere around an extra 1/4 cup of flour per cup. Also, if you're ever in doubt, I would go by what the dough does (does it clear the sides and cling to the hook or paddle) and how it feels (is it a little sticky - pulls back when you touch it but doesn't come off on your finger) if you're ever in doubt. I hope that helps!
      Reply

      • I followed this recipe PRECISELY and the rolls came out hard as stones. What a disappointment and a waste of money. :(
        Reply

        • I'm sorry to hear that! I don't have enough info to try to help you troubleshoot, but I would be happy to help!

    • They should! If you're worried about it, you can use this little trick. Just preheat your oven to 350 F for exactly 60 seconds. Then, turn it off. It gets just warm enough to help the rolls rise. Hope that helps!
      Reply

  10. Hi there. So I just wanted to know if they get that nice golden color on their own or if you put an egg wash on them? I like my rolls a nice golden color. Thanks in advance!
    Reply

    • Hi! The color is entirely from the rolls. I brush them with melted butter after they baked, but I don't put an egg wash on them. Hope that helps!
      Reply

  11. Have you ever tried these with wheat flour? I think that part white and part wheat would go well with the honey. I made these this morning. I think my oven is not up to temp as I basted with butter a couple of times to get that beautiful golden brown color, and baked an extra 10 minutes. So, so good!
    Reply

    • I'm so glad that you liked them! =) No, I haven't tried it with this one, but I do have another quick roll recipe that I use that has part whole wheat flour if you're interested- https://www.ihearteating.com/2013/07/29/30-minute-honey-wheat-rolls/.
      Reply

    • No, not yet! I burned out my last blender, and I just bought a new one. It came with a dough attachment, but I haven't tried it out yet. If I get a chance to try it out soon, I'll update with the results! =)
      Reply

  13. Thank you!!! These are fabulous tasting and easy to make! This is my new 'go to'. I made sure my milk and butter were the perfect temperature, and used instant yeast. I let them rise (covered) for 20 minutes on the warm, preheated oven as it is a beautiful day (77 degrees), but we have all the windows open and are at a high altitude here in Canada. Baked them for 12 min at 400 degrees and they turned out PERFECT!
    Reply

    • I'm so glad that you liked them! It's amazing what a difference having the right temp on the milk and butter can make! Thanks for taking the time to come back and leave a comment! =)
      Reply

  14. so ive made these 3 times now and just cannot get them to rise. ive used active dry yeast twice and let them sit for 15 mins and the yeast frothed, but then they dont rise. this last time i used instant yeast and put them on a cookie sheet instead of a 9x13 baking pan. they didn't rise at all and are soooooo dense. like eating a thick biscuit. i don't know what im doing wrong. i love the flavor of them, i just can't get them to have the texture of rolls
    Reply

    • Hi! I'm sorry that you're having trouble with getting them to rise. Here are my yeast troubleshooting ideas: Do you have a kitchen thermometer? It used to be hit or miss getting my rolls to rise, and I found out that I was often using water that was too hot, which kills the yeast. So, maybe check the temp on the milk mixture to see if it's too hot. Another trick that I would suggest would be adding a tablespoon or two of the honey to the active yeast/water when it sits. The honey feeds the yeast and can help get it going. Also, prob not an issue this time of year, but if your kitchen is too cool, it can slow the rising time. You can turn your oven to 350F, and let it preheat for 1 minute. Turn your oven off, and then let the rolls rise in the slightly warmed oven to give them a boost.
      Reply

  15. Found your recipe on Pinterest and made them for supper tonight. They were amazing! My husband even said he might like them more than the buns I make that take all day. Will definitely make again! Thank you!
    Reply

  16. I tried to make these. Turned out VERY dense. Tasted good but too dense. I'm thinking maybe I heated the milk/butter too much. Would that be a cause of the dense rolls? Is it possible to over mix them? I will give it another try once I can get a better thermometer
    Reply

    • If the milk was too hot, it may have killed the yeast. That could result in dense rolls that don't rise. I've ended up with dense rolls when I've added too much flour. It's possible to over mix them, but I'm guessing that it was milk that was too hot or too much flour. If you have any other questions, please let me know!
      Reply

    • No, I haven't. On one of our moves a few years ago, I was trying to downsize on my kitchen gear and got rid of my bread machine. If you try it, please let me know how it turns out.
      Reply

      • It was gooey on light crust. I wasn't home when it was done or I would have popped it oven. I think it would taste great.
        Reply

      • I made them and froze them and they reheated well. However now I made them and forgot to let it sit after using active yeast instead of instant. I read that it helps to let it proof more to get the rise. They did rise in oven a bit so I'm baking them now. They just might not be fluffy. My son will like them but I will try to make a new batch for holiday...
        Reply

    • Hello, I was wondering if you tried freezing them. I have a bridal shower I need to make these for and I'm wondering if I can freeze them
      Reply

      • I haven't tried freezing these. However, I've frozen rolls before. Were you going to freeze them before or after you baked them?
        Reply

  19. I made these just a bit ago. Quite tasty! The recipe halved very well. Mine did not turn out quite as "spongy soft" as say Kings Hawaiian rolls, more like the individual Sister Schubert's parker house style. But delicious don't get me wrong. Nice and golden brown. They were definitely not "doughy" or "biscuity" in my experience. Thank you Kate!
    Reply

    • I'm glad that you liked them! Yes, I haven't ever had them turn out doughy or biscuity either. Thanks for taking the time to come back and leave a comment!
      Reply

  20. tried these tonight. I mixed the dough and let the rolls rise for a couple of hours before baking before dinner. They turned out OK. I was hoping for light and fluffy but got more of a doughy dense roll. They tasted more like biscuits than rolls. Not sure what I did wrong. Will try them again. Thanks for sharing your recipe.
    Reply

    • If you let them rise for a couple hours, I'm guessing that they over rose, which would have led to the off texture. Since these are meant to be made in a shorter amount of time, they have a higher amount of yeast in them. If you're looking for a roll with a longer rising time, this recipe is one of my favorites - https://www.ihearteating.com/2013/04/08/hawaiian-sweet-rolls/. If you have any questions, please let me know!
      Reply

  22. Wait, why does the ingredients call for 3 1/2 to 4 1/2 cups flour and the written ingredients call for 2?? I think I just messed it up.....
    Reply

    • You're going to start with 2 cups of flour in the dough. Then, you'll add 1/4 cup flour at a time until the dough clings to the paddle or dough hook. It should take a total of about 3 1/2- 4 1/2 cups.
      Reply

  23. Fleischmann's RapidRise yeast packets identify it as instant yeast. Fleischmann's Active dry says to proof for 10 minutes. The instant just says instant. So after reading what you wrote and the packets, I remain confused.
    Reply

    • With instant yeast you can mix it in - no proofing necessary. With active dry yeast, you need to let it proof for 5-10 minutes, or until foamy. However, if you're unsure as to whether or not your instant yeast is working properly, you can let it sit to see whether or not it foams. If it foams, it's good. If it doesn't, it's not. Hope that helps!
      Reply

  24. I'm making these for Thanksgiving so I decided to do a test run. The rolls didn't rise and they came out little and doughy. Any suggestions?
    Reply

    • Since the rolls didn't rise, it sounds like there was an issue with the yeast. Did you use instant or active dry yeast? Since the rolls were doughy, you try letting them get to golden brown outside. Then, take a piece of aluminum foil and tent it over the rolls while they finish baking. You may need to add some additional baking time, but the foil should keep them from getting too brown.
      Reply

        • Ok, that helps. One easy way to check to see whether your yeast is the problem would be to let it sit for about 5 minutes after step 5. If it foams, then your yeast is good, and your rolls should rise. If not, you won't want to continue with it because the rolls won't rise. Good luck! I hope it works out this time!! =)

    • Yes, I don't specify bleached or unbleached for AP flour because I haven't found any difference between the two as far as performance in a recipe. So, for my recipes, please know that either one will work.
      Reply

  26. I just made these, used rapid rise yeast, let the yeast, butter, milk sit 10 min, and then let rolls sit 10 min as directed, everything turned out perfect. Big hit with grand kids
    Reply

  27. Just a small issue I had with these is by following the directions for some reason they just wouldn't rise the way that the recipe says to do it. I made one batch and by only letting them sit for 10 mins or so before baking they turned out as small dough hockey pucks, very dense and very doughy. I think part of the problem is I heated the milk and butter too hot. I hucked the first batch and redid it, made sure the temp was what the recipe called for, let the yeast proof some before putting flour in. I had to let them sit for at least 40 mins before they rose enough before baking and then had to let them bake for slightly longer to get the consistency where they weren't too doughy. Once I played with those elements they turned out great! I made them to go with pulled pork sandwiches and they were just right amount of sweetness and were just delicious. Wonderful recipe.
    Reply

    • Yes, if you heat the milk/butter mixture too much, then it will kill the yeast, and you will end up with hockey pucks. That's something that I've found out the hard way! =) I'm glad that you were able to make it work and that you enjoyed the recipe!
      Reply

    • The easiest way that I've found to portion the dough is to split the dough into four pieces, and then I divide each quarter into three pieces. To shape them, I just take each pieces and tuck the ends underneath so that the dough is rounded on top and flat-ish on the bottom. I hope that helps! =)
      Reply

  30. I just made these to have with beef stew for dinner. They were amazing! All three of my kids loved them (even the baby!) and even my super picky husband like them! Definitely going on the "make often" list!
    Reply

    • I'm so glad that your family liked the rolls! Thanks for taking the time to come back and leave a comment! Hearing things like that make my day. =)
      Reply

    • Instant yeast, as opposed to regular active dry yeast, is a type of yeast that doesn't need to be proofed in order to activate it. You can just mix it right in without waiting for it to foam up first. I hope that helps!
      Reply

        • It should be with the yeast. Sometimes it's called "bread machine" yeast, but I've always seen instant right along with the active dry. No, rapid-rise yeast is different. You can use instant and regular active dry interchangeably in recipes; you just have to adjust the recipe with the proofing step (or lack thereof). However, rapid-rise can't be substituted for instant or active dry.

  32. I made these tonight and they were very good except a bit doughie. Followed directions to the T and they were quite brown when I took them from the oven. Next tie I will try baking them at 350 degrees for a bit longer.
    Reply

    • Thanks! I hope you enjoy them! I have several other roll recipes that are ready in less than 1 hour. If you're interested, I'll pop the links in.
      Reply

    • Hi Jackie, I would think that you could freeze these rolls, but I haven't tried it with this particular recipe. Since you have to change the amount of yeast in the recipe if you're planning to freeze rolls, I am hesitant to offer directions that I haven't tested. However, if you try it, I'd be interested to hear how it turns out!
      Reply

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