1In a small bowl or glass measuring cup, dissolve 1 tsp of sugar in the warm water.
2In a small bowl or glass measuring cup, dissolve 1 tsp of sugar in the warm water.
3In a small bowl or glass measuring cup, dissolve 1 tsp of sugar in the warm water.
4Add the yeast, stir to combine, then let sit for 10 minutes until very foamy.
5Add the yeast, stir to combine, then let sit for 10 minutes until very foamy.
6Add the yeast, stir to combine, then let sit for 10 minutes until very foamy.
7Put the yeast mixture in the bowl of a stand mixer and add the warm milk, 1/3 cup of sugar, softened butter and salt.
8Put the yeast mixture in the bowl of a stand mixer and add the warm milk, 1/3 cup of sugar, softened butter and salt.
9Put the yeast mixture in the bowl of a stand mixer and add the warm milk, 1/3 cup of sugar, softened butter and salt.
10Give it a quick mix to combine.
11Give it a quick mix to combine.
12Give it a quick mix to combine.
13Add the egg and mix.
14Add the egg and mix.
15Add the egg and mix.
16Switch from the paddle attachment to the dough hook, and gradually add the flour, ½ a cup at a time, with the mixer running.
17Switch from the paddle attachment to the dough hook, and gradually add the flour, ½ a cup at a time, with the mixer running.
18Switch from the paddle attachment to the dough hook, and gradually add the flour, ½ a cup at a time, with the mixer running.
19Once all the flour has been added, let it mix with the dough hook for 10 minutes, until the dough is smooth and elastic, no longer sticking to the sides of the bowl, and in a rough ball shape.
20Once all the flour has been added, let it mix with the dough hook for 10 minutes, until the dough is smooth and elastic, no longer sticking to the sides of the bowl, and in a rough ball shape.
21Once all the flour has been added, let it mix with the dough hook for 10 minutes, until the dough is smooth and elastic, no longer sticking to the sides of the bowl, and in a rough ball shape.
22Get a large bowl out and grease generously with butter.
23Get a large bowl out and grease generously with butter.
24Get a large bowl out and grease generously with butter.
25Turn the dough out onto the counter, shape into a rough ball, and place into the greased bowl.
26Turn the dough out onto the counter, shape into a rough ball, and place into the greased bowl.
27Turn the dough out onto the counter, shape into a rough ball, and place into the greased bowl.
28Turn the dough over a few times to coat with butter so it won’t stick.
29Turn the dough over a few times to coat with butter so it won’t stick.
30Turn the dough over a few times to coat with butter so it won’t stick.
31Cover with a kitchen towel and put in a warm spot to rise until doubled in size (about an hour).
32Cover with a kitchen towel and put in a warm spot to rise until doubled in size (about an hour).
33Cover with a kitchen towel and put in a warm spot to rise until doubled in size (about an hour).
34When the dough has risen give it a quick punch to deflate.
35When the dough has risen give it a quick punch to deflate.
36When the dough has risen give it a quick punch to deflate.
37Tear off palm sized pieces of dough and shape into rounds.
38Tear off palm sized pieces of dough and shape into rounds.
39Tear off palm sized pieces of dough and shape into rounds.
40With the dough in the fingers of both hands, pull the right and left sides of the dough down and under.
41With the dough in the fingers of both hands, pull the right and left sides of the dough down and under.
42With the dough in the fingers of both hands, pull the right and left sides of the dough down and under.
43Turn the dough 90º in your hands and do it again.
44Turn the dough 90º in your hands and do it again.
45Turn the dough 90º in your hands and do it again.
46Put the roll on your counter and cup your hand over it.
47Put the roll on your counter and cup your hand over it.
48Put the roll on your counter and cup your hand over it.
49Gently move your hand in a quick circular motion until the dough takes shape and slightly firms up.
50Gently move your hand in a quick circular motion until the dough takes shape and slightly firms up.
51Gently move your hand in a quick circular motion until the dough takes shape and slightly firms up.
52Place the rolls on lined baking sheets, leaving a couple of inches between them.
53Place the rolls on lined baking sheets, leaving a couple of inches between them.
54Place the rolls on lined baking sheets, leaving a couple of inches between them.
55Cover with a clean kitchen towel and let rise on the counter for 30 minutes.
56Cover with a clean kitchen towel and let rise on the counter for 30 minutes.
57Cover with a clean kitchen towel and let rise on the counter for 30 minutes.
58Preheat your oven to 400ºF while the buns rise.
59Preheat your oven to 400ºF while the buns rise.
60Preheat your oven to 400ºF while the buns rise.
61Stir together the melted butter and honey.
62Stir together the melted butter and honey.
63Stir together the melted butter and honey.
64Just before you put the buns in the oven, brush the tops with honey butter.
65Just before you put the buns in the oven, brush the tops with honey butter.
66Just before you put the buns in the oven, brush the tops with honey butter.
67Bake for 10 minutes, until the tops are golden brown.
68Bake for 10 minutes, until the tops are golden brown.
69Bake for 10 minutes, until the tops are golden brown.
70If using as dinner rolls, brush the tops with honey butter again straight out of the oven.
71If using as dinner rolls, brush the tops with honey butter again straight out of the oven.
72If using as dinner rolls, brush the tops with honey butter again straight out of the oven.
Ingredients
0.5 cup warm water (105ºF)
0.5 cup warm water (105ºF)
0.5 cup warm water (105ºF)
1 tsp sugar
1 tsp sugar
1 tsp sugar
1 pkg active dry yeast
1 pkg active dry yeast
1 pkg active dry yeast
0.5 cup warm milk (105ºF)
0.5 cup warm milk (105ºF)
0.5 cup warm milk (105ºF)
0.33 cup butter, well softened
0.33 cup butter, well softened
0.33 cup butter, well softened
0.33 cup sugar
0.33 cup sugar
0.33 cup sugar
1 tsp salt
1 tsp salt
1 tsp salt
1 egg
1 egg
1 egg
3.5 cups all-purpose flour
3.5 cups all-purpose flour
3.5 cups all-purpose flour
3 tbsp butter, melted
3 tbsp butter, melted
3 tbsp butter, melted
3 tbsp honey
3 tbsp honey
3 tbsp honey
Equipment
small bowlglass measuring cupstand mixerpaddle attachmentdough hooklarge bowlkitchen towelbaking sheetsoven
Tips
Keep your jar of yeast in the freezer to make it last longer and stay fresher.
The dough can be mixed by hand if a stand mixer is not available.
To shape buns, pull the right and left sides of the dough down and under, turn 90º and repeat, then cup your hand over the roll and move it in a quick circular motion.
If using as dinner rolls, brush the tops with honey butter again straight out of the oven.