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My Favorite Honey-Glazed Dinner Rolls

By Chef Megan Joy / December 2, 2013

A few years ago, I discovered this recipe and haven’t looked back.

These yeast rolls are for when you are seeking bread that is tender, soft, and simply white. Not whole grain, crusty or heavy (which can be good, but just not for this instance).

Back in elementary school, one Thursday a month we’d have chicken and noodles, served with mashed potatoes and a roll. Those rolls were great! My mom would sometimes join me for lunch and she’d try to come on those days. These rolls remind me a lot of them. They’re pillowy and so soft. 

I like to dress them up a little with a honey butter glaze so they have a glossy, shiny look (everyone oohs and aahs when you put them on the table).  If you need to serve a crowd, simply double (or triple!) the recipe. This dough works great for cinnamon rolls too. 

I think you’ll be thrilled to have them on your holiday table this season. 

Happy baking!



How to make this high altitude adjusted recipe:

My Favorite Honey-Glazed Dinner Rolls
Adapted from A Cowboy’s Wife

5.0 from 2 reviews
My Favorite Honey-Glazed Dinner Rolls
Recipe type: High Altitude Baking
  • 2¼ teaspoons dry yeast
  • ¼ cup warm water (110 F)
  • ⅓ cup sugar
  • ¼ cup (1/2 stick) unsalted butter
  • 1 teaspoon salt
  • 1 cup whole milk
  • 1 egg
  • 4 cups all-purpose flour
  • ¼ cup (1/2 stick) unsalted butter
  • ⅓ cup honey
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  2. Combine the butter, honey, salt, and cayenne in a sauce pot over low-medium heat. Stir until the butter has melted and the glaze is combined.
  4. Combine the milk, salt, butter, and sugar in a sauce pot and place over low-medium heat.
  5. Whisk occasionally, until the butter has melted and sugar has dissolved.
  6. Remove from heat and let cool until the mixture is tepid, just slightly warm.
  7. Once your milk mixture has cooled, combine the warm water and yeast in a mixer bowl. Let the yeast sit for 2-3 minutes until bubbly and foamy.
  8. Add the milk mixture to the bowl, followed by the egg and 1 cup flour.
  9. Attach the dough hook attachment and start to mix the dough.
  10. With the mixer kneading, gradually add the flour, ½ cup at a time, until a dough forms.
  11. Knead the dough on low speed for 4-5 minutes.
  12. The dough will be slightly sticky, but supple. If it's super sticky, add ¼ cup of flour and mix again.
  13. The dough will be ready when you can stretch a small piece between your thumbs and it will not tear.
  14. Place the dough in a greased bowl and turn over once to coat the top. Cover the bowl with plastic wrap and let rise until doubled, about 20-30 minutes.
  15. Punch the dough down and turn it out onto a lightly floured surface.
  16. Divide the dough into 12 pieces. Roll each piece into a ball and place in a greased 9 x 13" pan. You should have 3 rows of 4 rolls.
  17. Brush the rolls with some of the glaze and cover with plastic wrap.
  18. Let the rolls rise for 20-25 minutes or until doubled.
  19. Preheat your oven to 350 F.
  20. Gently brush the proofed rolls with glaze another time and place them in the oven.
  21. Bake the rolls for about 15 minutes, until deep golden brown on top.
  22. While hot, brush them with glaze one last time.
  23. Makes 12 rolls.
Note: This recipe was adjusted for high altitude baking. To make at sea level, take note that rising and baking times may slightly vary. 

About the author

Chef Megan Joy

Spm - January 29, 2014

I just tried these rolls. They are awesome. Had to bake twice as long as called for and had to turn the pan because they weren’t baking evenly… Pretty sure I have an oven problem. Also, I used a Tara ceramic pan so wonder if that is why they took longer. Anyway, they are great. Can’t wait for my husband to get home to try them. Thank you so much for the recipe. We live at about 3500 Feet and I have trouble with recipes, this one worked great.

Lisa Drake - February 2, 2014

Making these for the second time this week. We are using them for warm mini- sandwiches for Super Bowl viewing. LOVE them! And Go Broncos!!! 🙂

Lori - April 1, 2014

Good morning Chef, have you tried double batching and freezing these for later use?

    Chef Megan Joy - April 1, 2014

    Hi Lori. No, I haven’t, but I think this would work just fine. Freeze the dough before it has risen, then thaw overnight in the fridge. If they haven’t plumped up and doubled in the fridge give them some time to rise at room temperature, then bake as directed.

Sheila - April 21, 2014

Made these in bread machine (dough cycle) then formed into rolls for second rising. Took closer to 50 minutes to rise in pan and had to bake for almost 25 min – but came out perfect. Delicious, slightly sweet rolls and the glaze put them over the top! Baked @ 6,800′.

Shelly Snyder - November 26, 2014

I always make the bread for Thanksgiving for our large family gathering of 20 plus. Every year I cross my fingers and hope for the best. Some years the recipes turn out good and sometimes more than I hate to admit the bread turns out heavy and doesn’t rise. I live in New Mexico and searched high and low for a consistent good recipe for bread. Late last night scanning the Internet like a crazy person I came across your website. Early this morning I began making the honeyglazed dinner rolls. I never leave comments or feedback on websites. I just don’t. However, I could not thank you enough for making my morning. Honey glazed rolls are rising they look beautiful they taste wonderful this will be my recipe for the rest of my life!!! People that it never made homemade bread do you not realize all the effort and work that goes in a pan of bread rolls. I’ve made three batches so far and each one is perfect much thanks !!! thank you thank you for sharing your recipe.

    Chef Megan Joy - November 26, 2014

    Hi Shelly, I’m so glad you love this recipe as much as we do. They really are the best rolls! And definitely keepers 🙂

Susie - November 27, 2014

Theses are my new favorite rolls for the holidays. My husband just snitched one before
thanksgiving dinner ( he is my tester) he said they may be the best rolls he has had which is saying a lot since his Mom made killer rolls. I didn’t put the honey glaze on since we are all cutting back on sugar. I did a egg wash instead. They look great. Can’t wait to serve them to the family.
Thanks for all your good recipes

Mimmie - January 4, 2015

Hi Chef Megan! I used your recipe and made cinnamon rolls, they were delish! Thanks for the wonderful recipe!

Jessica - April 21, 2015

This recipe was super easy and super delicious (I’m at 6700 ft.). Next time I make I’ll just use half of the glaze.

Sheila - December 18, 2015

I’ve made these several times & although they are truly delicious, the “inside rolls” consistently fall while baking and consequently turn out doughy. What am I doing wrong? PS – even the doughy rolls get eaten!

    Chef Megan Joy - December 20, 2015

    Hi Sheila, hmm. The fact that it’s only the inside rolls makes me wonder if it’s something to do with the pan they’re being baked in or your oven. The other thought I had was it could have something to do with your yeast. Make sure it’s still fresh/active, and that it’s active dry yeast only, not rapid rise or bread machine yeast. I’m glad they are still being eaten and enjoyed despite the doughy conditions!

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