Easy Buttery Yeast Roll Recipe

Stand Mixer Directions

1. In the bowl of a stand mixer fitted with the dough hook, add in the water, yeast, and honey. Turn on to low and mix for just a few seconds, until combined. Let proof for about 5 minutes, until bubbly and foamy—this is how you know your yeast is active. If your yeast is not active, toss it out and start again with fresh yeast.
2. Add in the egg, butter, 3 ½ cups of flour, and the salt. Turn on low and mix until well-combined. Add in the remaining flour, ¼ cup at a time, until the dough is not too sticky, but still soft and pliable (you may not need all the flour).
3. Turn the mixer up to medium, and let it knead the dough for 5-7 minutes, or until the dough is soft, smooth, and not as sticky.
4. Spray an 11 x 13 inch baking dish with cooking spray. Form the dough into small balls—about 40 grams worth each, or a little bigger than the size of a golf ball—and then place in the prepared baking dish, spacing them about ½ inch apart.
5. Cover the baking dish loosely with plastic wrap, and then let rise in a warm spot until doubled in size (about an hour in my kitchen, but your results may vary).
6. Preheat oven to 350°F. Once rolls have risen, brush tops with melted butter, and then bake in preheated oven for 12-15 minutes, or until the tops are golden brown. Brush with more melted butter just before serving.

Bread Machine Directions

1. In the pan of a bread machine, mix the water, yeast, and honey. Stir for just a few seconds, until combined. Let proof for about 5 minutes, until bubbly and foamy—this is how you know your yeast is active. If your yeast is not active, toss it out and start again with fresh yeast.
2. Add in the egg, butter, 3 ½ cups of flour, and the salt. Turn the machine on the dough cycle. Check after a few minutes of mixing, and add more flour if necessary (you're looking for a slightly sticky, soft dough). You might not need all the flour.
3. Once the dough has completed the kneading in the bread machine, turn off the machine and remove the dough.
4. Spray an 11 x 13 inch baking dish with cooking spray. Form the dough into small balls—about 40 grams worth each, or a little bigger than the size of a golf ball—and then place in the prepared baking dish, spacing them about ½ inch apart.
5. Cover the baking dish loosely with plastic wrap, and then let rise in a warm spot until doubled in size (about an hour in my kitchen, but your results may vary).
6. Preheat oven to 350°F. Once rolls have risen, brush tops with melted butter, and then bake in preheated oven for 12-15 minutes, or until the tops are golden brown. Brush with more melted butter just before serving.

Bowl and Spoon Directions

1. In a large mixing bowl, mix the water, yeast, and honey. Stir for just a few seconds until combined. Let proof for about 5 minutes, until bubbly and foamy—this is how you know your yeast is active. If your yeast is not active, toss it out and start again with fresh yeast.
2. Add in the egg, butter, 3 ½ cups of flour, and the salt. Stir until well-combined. Then, add in remaining flour, ½ cup at a time, until the dough is not too sticky, but still soft and pliable (you might not need all the flour).
3. Dump the dough out onto a floured work surface. Knead for 7-10 minutes, until the dough is soft, smooth, and not as sticky.
4. Spray an 11 x 13 inch baking dish with cooking spray. Form the dough into small balls—about 40 grams worth each, or a little bigger than the size of a golf ball—and then place in the prepared baking dish, spacing them about ½ inch apart.
5. Cover the baking dish loosely with plastic wrap, and then let rise in a warm spot until doubled in size (about an hour in my kitchen, but your results may vary).
6. Preheat oven to 350°F. Once rolls have risen, brush tops with melted butter, and then bake in preheated oven for 12-15 minutes, or until the tops are golden brown. Brush with more melted butter just before serving.