Sunday dinner is my favorite. Although we always eat dinner together as a family each night, I always try and put a little extra effort into our Sunday meals. Because we take Sunday off from working and most activities, the day is usually spent relaxing and spending time together, and it always gives me more time to make a yummy dinner. While I still take full advantage of our slow cooker on Sundays, I usually will do a few “extras”, such as homemade rolls or breadsticks.
But still, I don’t love doing recipes that take a million hours to make or have tons of steps. So last Sunday, I decided I wanted to make some homemade rolls, but I didn’t want to have to wait for them to rise several times over the period of an hour. I did a search on Google for quick dinner rolls, and I was presented with all sorts of options. I finally decided on this 30 minute dinner roll recipe from Kitchen Meets Girl. However, as I usually do when trying a recipe, I read through all the comments to make sure I didn’t make any errors that others had made.
After doing this, I decided to let these rise a little longer, add honey to the dough, and also a butter/honey mixture to the pan and tops of the rolls. So, this are no longer 30 minute rolls — closer to one hour dinner rolls — but the extra thirty minutes made a difference, I think! They were fluffy, yet, somewhat dense (if that makes any sense), and I couldn’t get enough of them. They were the only thing that Jack wanted to eat at dinner when we had these.
I think the honey was a nice tough, as they made these rolls have a little more flavor — you didn’t even need to add your own butter to them while eating! They were still dinner roll -like enough that they tasted delicious with the roast, mashed potatoes, gravy, and okra we dined on as well, but they just had a slight sweetness that made them standout.
You might also notice that these rolls are shaped slightly different than other rolls — I made them in a muffin pan! I had never thought of doing that before, but it was so easy, and they really turned out well. If you opt to just use a baking sheet or a glass dish, just cover the sheet in the honey/butter mixture instead of the individual cups.
- 1 cup plus 2 tablespoons warm water
- 1/3 cup melted butter
- 2 tablespoons active dry yeast
- 1/4 cup honey
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 egg
- 3.5-4 cups white flour.
- 1/4 cup honey + 1/3 cup butter melted together
- Preheat oven to 400 degrees.
- In the bowl of your stand mixer, combine the warm water, honey, butter, yeast, and sugar. Allow the mixture to rest for 15 minutes.
- Using a dough hook, mix 2 cups of the flour, salt, and egg into the yeast mixture.
- Add the remaining flour 1/2 cup at a time until dough is no longer sticky and bounces back.
- Spray muffin tin with cooking spray.
- Place rolls onto baking sheet, or one ball into each muffin tin (should make 12 rolls). Brush tops with honey and butter mixture.
- Let rise 25 minutes
- Bake for 10-15 minutes or until tops are just golden brown.
- Brush the tops again with the butter and honey mixture.
*The first time I made this recipe, I used oil, and while they were delicious, they turned out a bit dense. When I used melted butter, they were much fluffier.
**I made a batch of gluten free rolls using Krusteaz Gluten Free Flour. They were a little denser, but they tasted pretty good!