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.
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30 Minute Honey Butter Rolls
Equipment
- Stand mixer
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
- Preheat oven to 400 F. Lightly grease a quarter sheet pan or a 9×13-inch rimmed cookie sheet.
- In a small saucepan, melt butter.
- When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.
- 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).
- When milk mixture is at temperature, add to yeast and honey; stir to combine.
- Add salt and egg, and stir until combined.
- Stir in 2 cups all-purpose flour.
- 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.
- With floured hands, shape dough into 12 rolls, and place dough on prepared baking sheet.
- Cover, and let dough rest for 10 minutes in a warm spot.
- Bake for 10-12 minutes, or until lightly golden brown.
- When rolls are done baking, brush with 2 tablespoons melted butter.
Video
Notes
- 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.
- Rising: 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.
- 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.
- Nutrition values are estimates.
Nutrition
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More 30 minute bread recipes!
Originally published 9/15/14. Updated with new photos and tips 2/29/20.
Reader Interactions
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Comments & Reviews
Judy Crawford says
While resting is it suppose to rise?
Kate says
Yes, the rolls should rise while they’re resting. They’ll also come up more in the oven. Hope that helps! =)
Judy Crawford says
Well see, lol I have made them twice and they haven’t risen. They are in the oven now….Used the same batch of pack of three / instant yeast. Maybe the yeast is no good. What is the trigger point of this recipe to activate the yeast? I haven’t used yeast at all so I’m new to this. I will keep trying if they don’t turn out. Thanks for the quick response.
Kate says
I’m sorry to hear that! With instant yeast, you should be able to mix it in without having to activate it first. If you think the yeast might not be good, in step 5, you can wait to see whether or not it foams before continuing with the recipe. One issue that I had when I first started working with yeast was getting my liquids to the proper temperature. The liquids should feel warm but shouldn’t be hot to the touch (if it’s too hot for you, it’s too hot for the yeast). If the liquid is too hot, it can kill the yeast. I hope this helps! If you have any other questions, please feel free to ask.
Amy says
These rolls are amazing! We usually order our rolls from a local bakery for Thanksgiving and after new ownership the rolls weren’t nearly as good so I gave these a try to have with our leftovers and they were amazing! I’ve made them three times since.
And if it might help others- my daughter has an egg allergy so I subbed one flax egg for the regular egg and they have turned out perfect every time!
Kate says
Thank you! I’m so glad that you like them! I’m sure that your tip be helpful. Thank you for sharing!
Michele says
Hi! I’m so excited to try these and I was planning on making them with dinner tonight. However, I don’t have a paddle attachment with my stand mixer. Anything else I can do or any of attachment I could use?
Kate says
I’ve used my dough hook to mix up batches of dough. Do you have a dough hook?
Danielle says
I was so excited to make these I however was out of yeast so I ran to store to purchase som got home and made my rolls ……sadly they didn’t rise so I looked back at recipe and I ended up using active yeast not instant. They were so dense and not very yummy!!! I can’t wait to try with right yeast!!
Kate says
I’m sorry to hear that! If you want to use active dry instead, you can (save yourself a trip back to the store =)). After step 5, let the mixture sit for 5-10 minutes, or until foamy. Then, continue with the recipe as written. Hope the next time turns out better for you!
Shannon says
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!
Kate says
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!
Liz Terrell says
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.
Kate says
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!
Whitney says
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?
Kate says
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!
Vickie Dietrich says
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”.
Kate says
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!
Merlaine Waldron says
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?
Kate says
I’m sorry to hear that! I cover the rolls with lightly greased plastic wrap.
Ben says
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!
Kate says
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! =)
Melissa Diaz says
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!
Kate says
I love it! I’m so glad that they turned out that well for you, and I’ll keep my fingers crossed that this batch comes out as well. =)
Ruby says
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
Kate says
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!
Beth says
Do they still rise on rainy days? I want to try on Christmas Day but it will be raining.
Kate says
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!
Jocelyn says
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!
Kate says
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!
Melodie says
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!
Kate says
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.
Maegan says
Just curious….have you ever tried making these in a blender? Instead of a mixer with the paddle attachment?
Kate says
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! =)
Roxanne B says
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!
Kate says
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! =)
Kristy says
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 9×13 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
Kate says
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.
Lisa says
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!
Kate says
I’m so glad that you liked them! Thank you for taking the time to come back and leave a comment! =)
Amanda says
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
Kate says
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!
Sue says
Have you ever tried this in a bread machine to produce a loaf?
Kate says
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.
Sue says
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.