Rating: 4.5 stars
14 Ratings
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There are not many things tastier than a hot-from-the-oven buttered yeast roll. This is an updated recipe of an old-fashioned southern favorite that is sweetened with honey and will melt in your mouth.

Jane and Clint Walker, Rogers, Texas
Recipe by Southern Living May 2007

Gallery

Credit: Beth Dreiling; Styling: Rose Nguyen

Recipe Summary

prep:
30 mins
stand:
1 hr 5 mins
cook:
5 mins
rise:
2 hrs
bake:
12 mins
total:
3 hrs 52 mins
Yield:
Makes 28 rolls
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a small bowl, and let stand 5 minutes or until mixture bubbles.

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  • Meanwhile, heat milk in a saucepan over medium heat 3 to 5 minutes or until 100° to 110°.

  • Stir together warm milk, eggs, and next 3 ingredients in bowl of a heavy-duty electric stand mixer, blending well. Add yeast mixture, stirring to combine. Gradually add 5 cups flour, beating at medium speed, using paddle attachment. Beat 3 minutes. Cover with plastic wrap, and let stand 1 hour.

  • Uncover dough, and add remaining 1 1/2 cups flour, beating at medium speed 5 minutes. (Dough will be sticky.) Transfer to a lightly greased large mixing bowl. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  • Punch down dough. Turn dough out on a well-floured surface, and roll into 28 (2 1/2-inch) balls (about 1/4 cup dough per ball). Place balls in 4 lightly greased 9-inch pans (7 balls per pan). Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  • Stir together 1/2 cup softened butter and 1/4 cup honey.

  • Bake rolls at 400° for 10 to 12 minutes or until golden brown. Brush tops with honey butter. Serve with remaining honey butter.

  • Note: To freeze, place baked rolls in zip-top plastic freezer bags, and freeze up to two months. Let thaw at room temperature. Reheat, if desired.

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