Salted Honey Butter Rolls

Salted Honey Butter Rolls

These rolls are just the best! This is yet another recipe from Half Baked Harvest and has now become a Thanksgiving staple in my household. I’ve made them for my Friendsgiving the last two years and I also made them for my family this year as well.

For the last 6 years, my Colorado family has organized a weekend away where we basically eat the entire time and have far too much fun. We’ve joked about how it’s our most favorite weekend of the year, but it truly is. The majority of us met working at a restaurant in Boulder while we were going to college and formed a bond that can never be replaced. We come from all over the U.S. and formed a special little family and I’m forever grateful for them. This weekend is good for the soul and makes all of our hearts so very happy. It left me feeling extremely thankful 🙂

Ok now back to the rolls…

Roll Ingredients:

• 3 1/4 – 3 1/2 cups all-purpose flour plus more if needed
• 1 packet Fleischmann’s® Rapid Rise Yeast
• 1/2 teaspoon kosher salt
• 1 cup warm whole milk
• 3 tablespoons honey
• 4 tablespoons salted butter at room temperature
• 1 large egg at room temperature
• flaky sea salt for topping

Honey Butter Ingredients:

• 6 tablespoons salted butter melted
• 3 tablespoons honey

Instructions:

1. In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the warm milk, honey, the egg, and butter.

2. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup of flour.

3. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes OR up to a few hours at room temperature.

4. To make the honey butter- Combine the butter and honey together in a small bowl. (I melt it all together to make it easier to stir and then put it in the fridge while I finish everything else).

3. Preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish.

4. Lightly dust your work surface with flour. Turn out the dough, punch it down, and divide the dough in half. Roll each half to a 12-inch square, about 1/4-inch thick.

5. Brush each square with honey butter, saving any leftover butter for serving.

6. Cut each square of dough into 6 strips.

7. Roll each strip into a coil (see above photo) and arrange seam side down in the prepared baking dish.

8. Cover the dish and let the rolls rise for about 30 minutes, until they’re puffy. Alternately, you can let the rolls sit in the fridge overnight. *Letting them rise is extremely important- patience, my friend*

9. Bake the rolls for 18-25 minutes, until they’re golden brown. Remove them from the oven and brush with the remaining honey butter. Pull them apart to serve warm with flaky sea salt.

10. Enjoy!