30 Minute Honey Butter Rolls

Soft 30 Minute Honey Butter Rolls are made from scratch – start to finish – in just half an hour!

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.

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.

So, if you’re in a hurry and want some fresh bread, give these rolls a try! And please check out the tips below to help you make perfect rolls.

Ingredient notes

These honey butter rolls are made from just a few simple ingredients. I’ve listed instant yeast in the ingredients, but there are also directions for using active dry yeast in place of the instant yeast.

• Butter: I like to use salted butter in these rolls. If using unsalted butter, increase the salt in the rolls to 1 teaspoon. 
• Milk: You can use anything from skim to whole milk. Using whole milk will give you a richer, softer roll. 
• Milk temperature: It’s important that the milk/butter mixture isn’t too hot. If you don’t have a thermometer, then the mixture should feel like warm bath water. If it’s too hot for you, it’s too hot for the yeast and can kill the yeast. 
• Yeast: There are 2 1/4 teaspoons of yeast in a packet. If you are using packets, you will need 3 packets to give you enough for 6 teaspoons (which is the equivalent of 2 tablespoons) of yeast.
• 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. If the yeast doesn’t foam, start over. Otherwise, your rolls won’t rise. 
• Flour: Be sure to only use as much flour as is necessary to give you a sticky dough. Using too much flour will give you heavy, dry, or doughy rolls. 

How to make honey butter rolls 

Melt butter in a saucepan. When the butter is mostly melted, stir in the milk. Heat to 100-110F.

When milk/butter mixture is at temperature, add to yeast and honey.

Stir to combine. If using active dry yeast, let the mixture sit for 5-10 minutes, or until foamy (picture on the right).

Stir in egg and salt.

Add 2 cups of flour and continue adding flour a little at a time until it forms a sticky dough. You may not need to add all of the flour, and that’s ok.

Shape the dough into 12 rolls.

Cover and let the dough rise for 10 minutes in a warm spot. Uncover and bake until golden brown.

Brush the baked rolls with melted butter.

Tips

• Rising: Since the rising time is so short, it really helps the rolls to rise if they are in a warm spot.
• How to make the perfect spot for your rolls to rise: 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. You can also place the rolls near your oven if you have it on. If you don’t have a warm spot, you may find that your rolls don’t rise within the 10 minutes, and you may need to give them additional time to rise.
• Brushing the rolls: If you want a stronger honey flavor to the rolls, add a tablespoon of additional honey to the butter and brush the rolls with honey butter after baking.

Storage

The rolls are best eaten when fresh. However, the rolls can be stored in an airtight container for up to 3 days.

If you’ve tried this 30 minute honey butter roll recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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