Soft, fluffy, and sweet honey bread rolls with a golden-brown finish and a rich honey butter glaze. Perfect for breakfast, brunch, or dinner.

3 ½ cups all-purpose flour, plus more for dusting

¼ cup granulated sugar

1 teaspoon salt

1 packet (2 ¼ teaspoons) active dry yeast

¾ cup warm milk (105-115°F / 40-46°C)

¼ cup warm water (105-115°F / 40-46°C)

¼ cup honey, plus more for brushing

¼ cup unsalted butter, melted

1 large egg, lightly beaten

Honey Butter Glaze:

¼ cup unsalted butter, melted

2 tablespoons honey

1/8 teaspoon salt (optional, to taste)

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In a large bowl, whisk together the flour, sugar, and salt.
In a small bowl, combine warm milk, warm water, and yeast. Let stand for 5–10 minutes until foamy.
Add the yeast mixture, honey, melted butter, and egg to the dry ingredients.
Mix until a shaggy dough forms. Knead with a dough hook for 8–10 minutes or by hand for 10–12 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, until doubled.
Punch down the dough and turn it out onto a lightly floured surface.
Divide the dough into 12 equal pieces and roll each piece into a smooth ball.
Place the dough balls into a greased 9×13-inch baking pan.
Cover and let rise again for 30–45 minutes until nearly doubled in size.
Preheat oven to 350°F (175°C).
Bake for 20–25 minutes, or until golden brown.
While baking, prepare the glaze by mixing melted butter, honey, and salt (if using).
Brush the hot rolls with honey butter glaze immediately after removing from oven.
Let the rolls cool slightly in the pan before serving.

You can substitute instant yeast for active dry yeast using a 1:1 ratio and skip proofing.

Make ahead by refrigerating the dough after the first rise.

Replace half the flour with whole wheat for a heartier version.

Add herbs or cinnamon to change the flavor profile.

Freeze baked rolls for up to 2 months; thaw before reheating.