Buttermilk Honey Rolls are the kind of soft, fluffy dinner rolls I like to keep in my back pocket for holiday meals and slow Sunday dinners. They’re lightly sweet, really tender, and they hold up well on a plate next to saucy mains.
My favorite part is the honey butter glaze. It soaks into the tops and gives you that warm honey flavor that tastes right with everything from ham to a big bowl of chili.
These are especially good when you want 9×13 pan rolls that bake up evenly and pull apart easily. For me, they’re the rolls I’d rather make when I want something classic but a little more special than plain white dinner rolls.
Why You’ll Love This Recipe
Soft and fluffy: Buttermilk makes the crumb really tender, and the rolls stay pillowy instead of dense.
Honey flavor: The dough has a gentle sweetness, and the honey butter on top gives you that extra little finish.
Holiday worthy: These look great in a 9×13 pan and feel right at home on a Thanksgiving or Christmas table.
Make-ahead friendly: You can shape the rolls the night before, then let them rise and bake the next day when you’re ready.
Reliable yeast rolls: The dough is easy to work with, and the bake time is quick, so you’re not babysitting the oven all night.
Ingredients You’ll Need
Dough
- Warm water: Just warm, not hot. If it’s too hot, it can slow down or kill the yeast.
- Active dry yeast: I like proofing it first so I know it’s awake and ready. If it doesn’t foam up, start over with fresh yeast.
- Buttermilk: This is what makes the rolls taste a little richer and bake up extra soft. If you don’t have it, milk with a little lemon juice works fine.
- Honey: Use a honey you like the taste of, since it comes through in both the dough and the glaze. Nothing fancy required.
- Unsalted butter: Melted butter gives the dough a softer feel and a richer roll. I stick with unsalted so the salt level stays in my control.
- Egg: Helps the dough hold together and gives the rolls a nicer, softer crumb.
- Fine salt: Don’t skip it. Sweet dough without enough salt tastes flat.
- All-purpose flour: Regular AP flour is what I use here. Add a little more only if the dough is truly too sticky to knead.
- Neutral oil: This is just for the bowl so the dough doesn’t stick while it rises. Canola or vegetable oil both work.
Honey Butter Glaze
- Unsalted butter: Melt it so it whisks together easily with the honey. Brush it on while the rolls are still hot.
- Honey: This is the glossy, sweet finish on top. If your honey is thick, warming it for a few seconds helps it mix.
- Salt: Just a pinch makes the glaze taste more balanced and less one-note sweet.
Recipe Instructions
- Proof the yeast: Stir the warm water and yeast together in a small bowl, then let it sit until foamy, about 5 to 10 minutes.
- Warm the buttermilk: Warm the buttermilk slightly until it’s just lukewarm (not hot), then whisk in the honey and melted butter.
- Add the egg: Whisk the egg and salt into the buttermilk mixture until combined.
- Mix in the yeast: Pour in the foamy yeast mixture and stir to combine.
- Add the flour: Stir in the flour until you have a shaggy dough and you don’t see dry flour anymore.
- Knead the dough: Knead until smooth and elastic, about 8 to 10 minutes by hand (or about 5 to 6 minutes with a stand mixer). Add up to 1/4 cup more flour only if the dough is overly sticky.
- Let it rise: Place the dough in an oiled bowl, turn once to coat, then cover and let rise until doubled in size, about 1 to 1 1/2 hours.
- Shape the rolls: Punch down the dough, divide into 12 pieces, and shape each into a tight ball.
- Second rise: Place the dough balls into a greased 9×13 inch pan, cover, and let rise until puffy and the rolls are touching, about 30 to 45 minutes.
- Bake: Heat the oven to 375°F. Bake for about 16 to 18 minutes, until deep golden and the center roll reads about 190°F.
- Glaze the rolls: Whisk the melted butter, honey, and a pinch of salt together, then brush over the hot rolls. Cool for a few minutes before serving.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Keep the liquids lukewarm. Warm is good for yeast, hot is not. If you can comfortably dip a finger in it, you’re in the right range.
Add flour slowly if you need it. This dough should feel a little tacky but still workable. If you dump in too much flour, the rolls can come out more bready than soft.
Make tight dough balls. A smooth top and a tight seam underneath helps the rolls rise up instead of spreading out.
Let the second rise finish. If the rolls still look small and spaced apart, give them a little longer. When they’re puffy and touching, they’re ready to bake.
Use an internal temp if you’re unsure. I like baking to about 190°F in the center roll so I don’t end up with doughy middles.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Holiday dinner: These are great with ham, turkey, or prime rib. I like them on the table with extra honey butter for anyone who wants more.
- Soup night: Serve them with chili, chicken noodle soup, or beef stew. The slightly sweet roll is really nice with anything brothy or tomato-y.
- Weeknight chicken: They’re good with simple baked chicken thighs or a rotisserie chicken and a green vegetable. It’s an easy dinner plate that still feels like a real meal.
- Breakfast the next day: Slice one and toast it lightly, then add a little more butter. It’s also good with scrambled eggs and fruit.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store baked rolls tightly covered at room temperature for 2 to 3 days. If your kitchen runs warm, I’ll sometimes move them to the fridge after the first day so they don’t get sticky on top.
To rewarm, I usually pop a roll in the microwave for a few seconds, or warm the whole pan covered with foil in a low oven until heated through. A little extra butter on top doesn’t hurt.
You can refrigerate the shaped rolls overnight. Bring them out and let them come to room temperature and get puffy before baking.
If you want to keep them longer, freeze the baked rolls in a freezer bag. Thaw at room temperature, then warm before serving.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use instant yeast instead of active dry yeast?
Yes. Mix the instant yeast in with the flour and skip the proofing step. Everything else stays basically the same.
What can I use if I don’t have buttermilk?
Milk plus lemon juice works well here. For each cup of milk, stir in 1 tablespoon lemon juice (or vinegar) and let it sit for about 5 minutes before using.
How sticky should the dough be?
It should feel soft and a little tacky, but it should pull away from your hands and the bowl as you knead. If it’s truly wet and smearing everywhere, add a little flour at a time (up to about 1/4 cup total) until it’s manageable.
How do I know when the rolls are done?
The tops should be deep golden, and the rolls should feel set when you gently press the center. If you have a thermometer, the center roll should be around 190°F.
Can I make these ahead for a holiday meal?
Yes, and I prefer the overnight method when the day is busy. Shape the rolls, cover the pan, refrigerate overnight, then let them rise at room temperature until puffy before baking.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Buttermilk Honey Rolls
INGREDIENTS
Dough
- ¼ cup warm water
- 2.25 tsp active dry yeast
- 1 cup buttermilk
- ¼ cup honey
- ¼ cup unsalted butter melted
- 1 large egg
- 1 tsp fine salt
- 3.5 cups all purpose flour
- 1 tbsp neutral oil for bowl.
Honey Butter Glaze
- 3 tbsp unsalted butter melted
- 2 tbsp honey
- pinch of salt.
INSTRUCTIONS
Make dough and rise
- stir warm water and yeast and rest until foamy
- warm buttermilk slightly until just lukewarm then whisk in honey and melted butter
- mix in egg and salt then add yeast mixture
- stir in flour until a shaggy dough forms then knead until smooth and elastic
- place dough in an oiled bowl and cover until doubled in size.
Shape bake and finish
- punch down dough and divide into 12 pieces then shape into tight balls and place in a greased 9x13 inch pan
- cover and let rise until puffy and the rolls are touching
- bake at 375 F until deep golden and an internal temperature reaches 190 F
- whisk melted butter with honey and salt then brush over hot rolls and cool briefly before serving.
