Milk and Honey Rolls
This is a straight-dough process that avoids the complexity of tangzhong or starters while still yielding a soft, pull-apart texture. The key is in the kneading and the patience shown during the double rise.
Watch the dough, not the clock
The speed of your rise depends entirely on the temperature of your kitchen; aim for a draft-free spot for the best results.
- stand mixer with dough hook
- 9x13 inch baking pan
- digital scale
- bench scraper
What goes in.
- 500gbread flour
- 300mlwhole milk, warmed to 105°F
- 85gunsalted butter, softened
- 60ghoney
- 7ginstant yeast
- 10gkosher salt
- 1egg, room temperature
Checking gluten development
Before the first rise, tear off a small piece of dough and stretch it thin between your fingers; if it forms a translucent film without tearing, the gluten is ready.
The method.
Mix the base
Combine the warm milk, honey, and yeast in the bowl. Let it stand for five minutes until you see light foaming, then add the flour, butter, salt, and egg.
Knead
Use the dough hook on medium-low speed for 8 to 10 minutes. The dough should pull away from the sides of the bowl and look smooth and satiny.
Bulk fermentation
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot until it has doubled in size, usually about 90 minutes.
Divide and shape
Turn the dough onto a clean surface. Divide it into 12 equal pieces using your bench scraper. Shape each into a tight ball by pulling the edges underneath itself.
Final proof
Arrange the balls in a 9x13 pan. Cover and let them rise again for 45 to 60 minutes until they look puffy and are touching one another.
Bake
Preheat your oven to 375°F. Bake for 20 to 25 minutes. They are finished when the crust is a dark chestnut brown and the internal temperature reaches 190°F.
Other turns to take.
Sea Salt Topping
Brush the tops with melted butter and sprinkle with flaky sea salt immediately after they come out of the oven.
Honey Glaze
Whisk two tablespoons of honey with one tablespoon of warm water and brush over the rolls for a sticky, high-gloss finish.
When it doesn't go to plan.
Use a scale rather than cups to measure your flour, as packing it into a cup leads to dry, tough rolls.
If the dough feels sticky while shaping, dampen your hands with water instead of adding more flour.
To test if they are baked through, tap the bottom of a roll; it should sound hollow.
The ones that keep coming up.
Can I use active dry yeast instead?
Yes, but dissolve it in the warm milk and honey mixture and let it sit for 10 minutes until foamy before adding the remaining ingredients.
Why did my rolls bake into each other?
That is intended. Touching sides create the soft, steam-cooked edges that characterize these rolls.
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