Just in time for the holidays, I give to you the absolute most favorite, fluffiest, softest dinner roll recipe in my repertoire. Milk and honey rolls are everything that the name implies- just slightly sweet, melt-in-your-mouth, with a generous brushing of honey and salt on top. I bet you can't just eat one.
The texture is so light and fluffy, they pull apart like cotton candy when they're hot out of the oven. Not to mention, so easy to make, and ready in about an hour and half from start to finish.
Two secret ingredients make this recipe so successful: King Arthur Bread Flour and Dry Whole Milk Powder. The combination of the high-protein flour and the milk powder produce the texture that make this recipe so special. I use it in almost all of my bread recipes and the result is so worth it. I have recently partnered with the brand to show you what a beautiful result high-quality baking ingredients will do for you and I'm super excited to share more!
I do have to disclose that I receive a small commission from these links. However, my promise to my readers and followers that any brand I promote is tested, true, and the right fit. I want anyone who makes a recipe of mine to be 100 percent successful and I only want to share the best products that get you there.
Recipe:
Yield: 12 rolls
Production time: 10 minutes of prep 1 1/2 hours of rising time 20 minutes baking time
Ingredients:
1 cup of whole milk (237mL) warmed to 115-120° F
1 Packet of active dry yeast (not fast-acting) or 2 1/4 teaspoons.
4 teaspoons of white granulated sugar
1 tablespoon of organic honey
1 whole egg (room temperature is best)
1/2 cup of melted and cooled salted butter (or 8 tablespoons)
3 teaspoons of fine sea salt
1/4 cup (17 grams) of Dry Whole Milk Powder.
3 1/4 cups (410 grams) of King Arthur Bread Flour
Method:
In a non-reactive bowl, (aka non-metal) pour in milk, yeast, sugar and honey. Allow the yeast to bloom for about 5 minutes.
Note: *If your yeast does start to rise to the top within a couple of minutes, it is likely that it is too old to use and will need to be replaced.
Once the yeast is nice and foamy, add in the egg and mix with a wooden spoon. Drizzle in the melted butter and sprinkle in the fine sea salt. Once the yeast mixture is well combined, add in your flour gradually and stir to form a dough ball. I start with 3 cups of flour and see how far that gets me- gradually add in the last 1/4 cup of flour until a workable dough is formed yet still sticky. The dough should be quite tacky but not un-kneadable.
Sprinkle a very small amount of flour on your work surface and knead your dough by hand for approximately 6-8 minutes. You are welcome to use a stand mixer with a dough hook but watch it very closely so that it does not over-mix. The dough should partially stick to the counter while you're working with it and should be very smooth after kneading.
Transfer your dough back to a bowl covered with plastic wrap and allow it to proof in a warm, draft-free place for approximately 45-minutes to an hour. Depending on your environment, the dough could rise quickly or slowly, so I recommending just checking to see if it's doubled or not by 45 minutes.
Once your dough has risen, spray a baking dish with non-stick spray, or butter it for extra flavor. I used a mini-baking pan in my video to get the rolls to rise even higher, but you can use a cookie sheet or any pan you like.
Divide the dough evenly into 12 balls and roll them tightly in your hands to get smooth rounded tops. Place them in the baking dish about 1" apart to give them a little space to rise.
Preheat your oven to 350° F. Cover the rolls lightly with greased plastic wrap and allow them to rise in a warm place for another 30 minutes. They should be doubled in size again and already beautiful- Almost there!
Bake the rolls for approximately 20-25 minutes. They should be golden brown on top, but I don't recommend going too far past that time so that the inside stays extra soft.
When the baking is done, remove them from the oven and brush with butter, honey, and finish with flakey salt. No need to wait for them to cool, they are best hot out of the oven.
I think you'll love this recipe and use it for years to come. As always, leave me a comment if you tried it. Any and all feedback is appreciated. All my love and cheers to the coming holiday season!
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