No knead Honey Butter Rolls

5 from 2 votes

These delicious No Knead Honey Butter Rolls are amazingly soft and fluffy. Easy homemade dinner rolls recipe is perfect to serve any time of the day.

Prep Time15

Cook Time15

1 30

Total Time2

Course: Bread, Breakfast, Snack

Cuisine: American

Keyword: No Knead Dinner Rolls, No Knead Honey butter rolls

Servings:

Calories: 98kcal

Author: Maricel

Ingredients

No Knead Dough

1 cup milk Warm
2 tsp yeast active dry yeast or instant yeast
2 tbsp honey
1 egg room temperature
3 cups all-purpose flour
1 tsp salt
¼ cup unsalted butter softened
eggwash 1 egg + 1 tbsp. milk

For the Glaze

1 tbsp salted butter melted
2 tbsp Honey

US Customary - metric

Instructions

How to make the No-Knead Dough

In a bowl, add warm milk, yeast, and honey. Mix until blended. If using active dry yeast, let it stand for 5 minutes or until foamy.
Add one beaten egg and mix until blended. Then add all-purpose flour and salt. Use a rubber spatula or wooden spoon and mix until it forms a dough.
Proofing. Mix in the softened butter until incorporated. Give it a few folds and let it rest to rise in a warm place for about an hour and a half to 2 hours. Or until it doubles in size.
Place on a floured surface and give the dough a few folds for a smooth texture. Divide the dough into 2, then cut and divide each dough into 12 pcs for mini-size dinner rolls.
Flatten and shape each dough into a ball and place it on a baking sheet. Just about half an inch apart. Arrange them to look like a honeycomb.
Brush each top of the dough with egg wash and bake in a preheated oven at 345°F for about 15 to 18 minutes.

For the Honey Butter Glaze

While baking the dinner rolls, make the honey butter glaze. Mix the melted butter and honey until well blended.
Let the dinner rolls cool down for 5 to 10 minutes. Then brush the top with honey butter glaze. Drizzle more honey if desired.

Video

Notes

The dough should be sticky. Do not add more flour, otherwise, the bread will be dense.

Proofing the No-knead dough. Make sure to cover it to prevent the dough from drying out. This will take about an hour to 2 hours to rise and develop elastic strong gluten strands. Depending on the temperature in your kitchen. It’s ready when it doubles in size. You will notice the strong long gluten strands have developed and the elastic sticky texture.

Nutrition