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Perfect Honey Butter Dinner Rolls: Best Thanksgiving Recipe

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These soft, pillowy honey butter dinner rolls are made with a tangzhong method for extra tenderness and a double honey butter glaze for irresistible flavor. Perfect for Thanksgiving or any special occasion.

Ingredients

Scale
  • 3 cups (360g) bread flour
  • 1 cup (240ml) whole milk, warm (about 110°F)
  • 6 tablespoons (85g) unsalted butter, softened
  • ¼ cup (85g) honey
  • 2 tablespoons (25g) granulated sugar
  • 2 ¼ teaspoons (one packet) active dry yeast
  • 1 large egg, room temperature
  • 1 ½ teaspoons (9g) fine sea salt
  • 2 tablespoons bread flour (for tangzhong)
  • ¼ cup (60ml) water (for tangzhong)
  • 4 tablespoons (56g) unsalted butter, melted (for glaze)
  • 3 tablespoons (63g) honey (for glaze)
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Make the tangzhong starter: In a small saucepan, whisk together 2 tablespoons of bread flour and ¼ cup of water. Cook over medium heat, stirring constantly, until it forms a thick paste—about 2 minutes. Let cool to room temperature.
  2. Proof the yeast: In the bowl of a stand mixer, combine the warm milk, 1 tablespoon of the honey, and the sugar. Sprinkle the yeast on top and let it sit for 5-7 minutes until foamy.
  3. Mix the dough: Add the cooled tangzhong, remaining honey, egg, and softened butter to the yeast mixture. Add the bread flour and salt. Mix on low speed with the dough hook until the flour is incorporated—about 2 minutes.
  4. Knead the dough: Increase speed to medium-low and knead for 8-10 minutes until smooth and elastic. The dough should pass the windowpane test.
  5. First rise: Shape the dough into a ball and place in a lightly oiled bowl. Cover and let rise in a warm place for 1 to 1.5 hours until doubled in size.
  6. Shape the rolls: Punch down the dough. Divide into 12 equal pieces (about 60-65g each). Shape each into a smooth ball and place in a greased 9×13-inch baking pan.
  7. Second rise: Cover the pan and let rise for 30-45 minutes until puffed and touching.
  8. Bake: Preheat oven to 350°F (175°C). Bake for 20-25 minutes until golden brown and hollow when tapped. Tent with foil if browning too quickly.
  9. Glaze: While baking, make the glaze by melting 4 tablespoons butter and whisking in 3 tablespoons honey. Brush generously over hot rolls. Sprinkle with flaky sea salt if desired. Let cool in pan for 5 minutes before serving.

Notes

Don’t skip the tangzhong—it keeps rolls soft for days. Brush glaze while rolls are hot for best absorption. For make-ahead: shape rolls, freeze in pan, then thaw and rise for 3-4 hours before baking.

Nutrition

Keywords: honey butter dinner rolls, Thanksgiving rolls, soft dinner rolls, tangzhong rolls, homemade rolls

Find it online: https://sparklechew.com/perfect-honey-butter-dinner-rolls-best-thanksgiving-recipe/