Soft and fluffy honey rolls with a buttery honey glaze. Baked close together in one tin, they turn out wonderfully tender and pull-apart. These aren’t overly sweet buns, but rather perfect breakfast rolls – slightly sticky on the outside from the honey. Absolutely delicious and well worth trying – they might just become your new favourite!
Makes 12 rolls.
Ingredients soft honey breakfast rolls:
- 450 – 500 g strong white bread flour
- 20 g fresh yeast or 10 g dried yeast
- 240 ml milk
- 85 g runny honey*
- 1 large egg
- 1 egg yolk
- 60 g butter, melted
- ½ teaspoon salt
Mix the flour with the dried yeast (if using fresh yeast, prepare a starter first). Add the remaining ingredients (starting with 450 g flour – this should be enough) and knead the dough, adding the melted butter towards the end. Knead thoroughly until the dough is soft and elastic. Place it in a lightly floured bowl, cover with a tea towel and leave in a warm place to rise until doubled in size (about 1½ hours).
Once risen, briefly knead the dough again. Divide into 12 pieces and shape into rolls. Place them in a lined baking tin (approx. 30 x 22 cm), leaving small gaps between them – they will join together as they bake. Cover with a tea towel and leave to rise again for about 40 minutes or until doubled in size.
Bake in a preheated oven at 180°C for about 18–20 minutes. Remove from the oven and, while still hot, brush generously with the butter-honey glaze – even twice for extra shine and flavour.
Ingredients for butter-honey glaze:
- 30 g butter, melted
- 20 g honey
Place the ingredients in a small saucepan, melt together and stir until combined. Remove from the heat and allow to cool slightly.
Method for bread machine users:
Place all the yeast dough ingredients into the bread machine in the following order: liquid ingredients first, then dry ingredients, and finally the yeast. Select the ‘dough’ programme (kneading and first rise). Once the programme has finished, remove the dough, knead it lightly, and continue according to the main recipe above.
* If your honey has crystallised, gently warm it until runny, then allow it to cool slightly before using.
Enjoy!
Recipe adapted from Sally’s Baking Addiction.
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