Sprig Recipes / Ultra-Soft Honey Butter Dinner Rolls (Oasis-Style)
Ultra-Soft Honey Butter Dinner Rolls (Oasis-Style)
By Ben · cooked up in Sprig
These cloud-soft dinner rolls are enriched with honey and butter for an impossibly tender crumb that stays fresh longer than any ordinary roll. Baked to a light golden finish and immediately slathered with a generous honey butter glaze, they steam under foil to develop a melt-in-your-mouth crust. Pure restaurant magic, right from your own oven.
Ingredients
For the rolls
- 1 cup whole milk
- 1/4 cup honey
- 2 1/4 tsp active dry yeast (1 packet)
- 1 large egg, room temp
- 1/4 cup unsalted butter, melted and cooled
- 3 to 3 1/2 cups all-purpose flour
- 1 tsp kosher salt
Honey butter for brushing
- 1/2 cup unsalted butter, very soft
- 3 tbsp honey
- Pinch of flaky salt (optional but real nice)
Instructions
Wake up the yeast
- Warm the milk until it feels like bathwater. Stir in the honey, then sprinkle the yeast over the top. Let it sit 5 to 10 minutes until foamy.
Mix the dough
- Whisk in the egg and melted butter. Add 3 cups of flour and the salt. Stir until it turns shaggy.
Knead for softness
- Knead 6 to 8 minutes until smooth and elastic. The dough should be very soft and slightly tacky. Add flour a tablespoon at a time only if it's truly sticky.
- Place in a buttered bowl, cover, and let rise until doubled, about 1 to 1 1/2 hours.
Shape the rolls
- Gently punch down. Divide into 12 to 15 pieces and roll into smooth balls. Arrange in a well-buttered 9×13 pan so they're just touching.
Second rise
- Cover and let rise again until pillowy and crowding each other, 30 to 45 minutes.
Bake
- Bake at 350°F for 18 to 22 minutes. You want light golden tops, not brown.
Honey butter soak
- Mix the soft butter, honey, and salt. As soon as the rolls come out, slather them generously. Cover loosely with foil for 10 minutes so the honey butter melts in and the crust goes extra soft.
Chef's tips
- For the fluffiest texture, use a thermometer to ensure your milk is between 105–110°F when activating the yeast — too hot will kill it, too cool will leave it sluggish.
- When shaping the rolls, create surface tension by cupping your hand over each piece and rolling it against an unfloured surface in small tight circles — this gives you those perfectly smooth, even domes.
- Make the honey butter ahead and store it at room temperature so it spreads effortlessly the moment the rolls come out of the oven, ensuring maximum absorption into the warm crust.
Nutrition (per serving, estimated)
285calories
5gprotein
38gcarbs
13gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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