Honey Butter Buns
An egg plus and egg yolk makes these dinner buns soft and flavourful, and the addition of honey gives it a subtle sweetness that's hard to resist. The honey/butter topping is optional, but makes this recipe distinctive from most dinner rolls. Adapted from Sally's Baking Addiction, I suggest making smaller buns to get a larger yield rather than making them a larger, sandwich size. Note: The recipe includes instructions for making the buns by hand or with a stand mixer.
Time: 3 hours, 30 minutes (mostly resting)
Yield: 15-20 buns (the picture shows 20 buns)
Ingredients
1 cup (240ml) lukewarm milk
1 package granulated yeast (2 1/4 teaspoons OR 7 grams active dry yeast OR 1/10 lb. cake yeast)
1/4 cup (85 grams) + 1 teaspoon (5 grams) honey , divided
1 large egg + 1 egg yolk
1/4 cup (4 tablespoons OR 56 grams) unsalted butter, melted and slightly cooled
3 1/2 cups (455g) all-purpose flour
1 teaspoon (5 grams) salt
Ingredients for the Topping
1/8 cup (2 tablespoons OR 28 grams) unsalted butter, very soft
1 tablespoon (21 grams) honey
Method
Prepare the dough: Whisk the warm milk, yeast, and 1 teaspoon honey together in a bowl or a stand mixer. Loosely cover the bowl and allow the yeast to sit for 5–10 minutes until foamy and frothy on top.
Making the buns by hand:
Add the remaining honey, egg, egg yolk, melted butter, 3 cups (about 390 grams) of flour and the salt. Mix with a woooden spoon.
Knead on a floured board for 8-10 minutes, adding the last 1/2 cup flour as needed. The dough should be soft and sticky. Add 1 tablespoon of flour at a time as needed to make a soft, slightly tacky dough. The dough should still feel a little soft.
Using a Stand Mixer:
Add the remaining honey, egg, egg yolk, melted butter, 3 cups (about 390 grams) of flour and the salt. If you have a dough hook attach it (works without the hook, too). Mix on low speed for 1 minute, then add the remaining 1/2 cup flour. The dough should be thick, yet soft and slightly sticky. Beat for 8- 10 minutes. The dough should pull away from the sides of the bowl as it mixes. If needed, add 1 tablespoon of flour at a time until it is soft and slightly sticky.
Both Methods:
Lightly grease a bowl and round up the dough in the bowl, turning all sides so they are covered. Cover the dough with a towel and set aside in a warm location for 1-2 hours, or until doubled.
Grease a 9" x 13" baking pan or two 9" square or round baking pans. You can also bake the rolls in a cast iron skillet or on a baking sheet.
Punch the dough down. Using a bench scraper or by hand, divide the dough into 15 or 20 pieces. Roll them into balls and line up in the baking pan with a space in between each bun, as illustrated. Cover the pan and let the rolls rise about 1 hour, or until doubled.
Preheat an oven to 350 degrees. Bake the rolls for 20-25 minutes until golden brown on top. While the buns are baking, make the honey butter (if using). Melt the softened butter and the honey together. As soon as the pan comes out of the oven, baste the top of the buns. Let the buns cool on a rack. Optionally, use only melted butter to soften the tops of the buns.
An egg plus and egg yolk makes these dinner buns soft and flavourful, and the addition of honey gives it a subtle sweetness that's hard to resist. The honey/butter topping is optional, but makes this recipe distinctive from most dinner rolls. Adapted from Sally's Baking Addiction, I suggest making smaller buns to get a larger yield rather than making them a larger, sandwich size. Note: The recipe includes instructions for making the buns by hand or with a stand mixer.
Time: 3 hours, 30 minutes (mostly resting)
Yield: 15-20 buns (the picture shows 20 buns)
Ingredients
1 cup (240ml) lukewarm milk
1 package granulated yeast (2 1/4 teaspoons OR 7 grams active dry yeast OR 1/10 lb. cake yeast)
1/4 cup (85 grams) + 1 teaspoon (5 grams) honey , divided
1 large egg + 1 egg yolk
1/4 cup (4 tablespoons OR 56 grams) unsalted butter, melted and slightly cooled
3 1/2 cups (455g) all-purpose flour
1 teaspoon (5 grams) salt
Ingredients for the Topping
1/8 cup (2 tablespoons OR 28 grams) unsalted butter, very soft
1 tablespoon (21 grams) honey
Method
Prepare the dough: Whisk the warm milk, yeast, and 1 teaspoon honey together in a bowl or a stand mixer. Loosely cover the bowl and allow the yeast to sit for 5–10 minutes until foamy and frothy on top.
Making the buns by hand:
Add the remaining honey, egg, egg yolk, melted butter, 3 cups (about 390 grams) of flour and the salt. Mix with a woooden spoon.
Knead on a floured board for 8-10 minutes, adding the last 1/2 cup flour as needed. The dough should be soft and sticky. Add 1 tablespoon of flour at a time as needed to make a soft, slightly tacky dough. The dough should still feel a little soft.
Using a Stand Mixer:
Add the remaining honey, egg, egg yolk, melted butter, 3 cups (about 390 grams) of flour and the salt. If you have a dough hook attach it (works without the hook, too). Mix on low speed for 1 minute, then add the remaining 1/2 cup flour. The dough should be thick, yet soft and slightly sticky. Beat for 8- 10 minutes. The dough should pull away from the sides of the bowl as it mixes. If needed, add 1 tablespoon of flour at a time until it is soft and slightly sticky.
Both Methods:
Lightly grease a bowl and round up the dough in the bowl, turning all sides so they are covered. Cover the dough with a towel and set aside in a warm location for 1-2 hours, or until doubled.
Grease a 9" x 13" baking pan or two 9" square or round baking pans. You can also bake the rolls in a cast iron skillet or on a baking sheet.
Punch the dough down. Using a bench scraper or by hand, divide the dough into 15 or 20 pieces. Roll them into balls and line up in the baking pan with a space in between each bun, as illustrated. Cover the pan and let the rolls rise about 1 hour, or until doubled.
Preheat an oven to 350 degrees. Bake the rolls for 20-25 minutes until golden brown on top. While the buns are baking, make the honey butter (if using). Melt the softened butter and the honey together. As soon as the pan comes out of the oven, baste the top of the buns. Let the buns cool on a rack. Optionally, use only melted butter to soften the tops of the buns.
