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You won't believe how unbelievably soft these homemade bread rolls are. They're like eating sweet buttery clouds, just like the favorites you may have tried from Texas Roadhouse. The crust turns golden and delicate, practically melting on your tongue. Once you slather on that warm cinnamon honey butter, you'll be going back for another in no time.
I tried whipping these up for a holiday meal when plain rolls wouldn't cut it. As soon as they came out of the oven, my family couldn't stop themselves from grabbing one right off the tray. Now it's hands-down their top request for any event, and I've learned to always bake extra because people gobble them up.
Essential Ingredient Choices
Every part that goes in makes a difference in the taste and feel. Using good, fresh basics is the secret to getting results that rival what you might order out.
- All-purpose flour: Brings the dough together with the right mix of chew and tenderness—be sure to scoop and level when measuring
- Salt: Makes the other flavors pop and keeps the yeast from going wild—fine sea salt works best to blend in smoothly
- Eggs: They give the bread its soft bite, rich flavor, and extra color—to mix in easily, bring to room temperature
- Unsalted butter: All about that buttery flavor, without overdoing the salt—this lets you decide how much salt goes in
- Lukewarm milk: Adds creamy texture and softness—whole milk makes them richest, but 2% handles the job too
- Sugar: Feeds your yeast and gives a subtle sweet lift—plain granulated sugar is perfect
- Warm water: Needs to be about 110°F—it wakes up the yeast just right, not too hot and not too cold
- Active dry yeast: This is what makes your rolls bubbly and light—always check it's fresh and keep it cool and dry
Unbeatable Step-By-Step
If you want that beautiful rise and melt-in-your-mouth bite, stick with these steps. A bit of patience pays off big time with fluffy, golden rolls.
- Getting That Yeast Going:
- Plop the active dry yeast into a stand mixer bowl, mix in warm water (should feel about like a warm bath at 110°F), and toss in a teaspoon of sugar. Let it sit quietly for 10 to 15 minutes. You want to see some serious foaming—a sign your yeast is happy. If it doesn't bubble up, maybe your yeast is old or the water was the wrong temp.
- Mixing Everything:
- Once your yeast mixture looks frothy, pour in the lukewarm milk, eggs, the rest of the sugar, melted butter, and salt. With the dough hook on low speed, blend it up for a minute, just until it's combined. Start adding flour bit by bit, letting it mix in each time before the next scoop. When it pulls away from the sides and feels a little sticky, you're good.
- First Proof:
- Move the dough to a large lightly oil-sprayed bowl. Flip it so it's all coated. Toss on a damp towel, leave it somewhere warm (75–85°F is perfect), and wait about an hour until it gets big and airy. When it looks puffy and springs back slowly if you poke it, it's ready for the next step.
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Let me tell you, that's not just any butter—it's legendary around here. My husband tries to put it on pretty much anything, from pancakes to sweet potatoes. Here's my trick: Give your honey butter about half an hour to rest before serving. The cinnamon really pops after sitting. The first time my mother-in-law tried one, she thought I snuck out to buy it! Now every holiday means teaching the family how to make these from scratch—it's our new thing.
Delightful Serving Picks
There are tons of ways to enjoy these rolls. Tear off a piece to dunk in a steaming bowl of soup or stew. Add them to a big holiday dinner plate—they soak up gravy and cranberry sauce like a sponge. For an easy morning upgrade, slice the leftovers and toast them for a base under poached eggs. My top pick? Pop one in the microwave for a few seconds and slather on cinnamon honey butter along with coffee or a nice cup of tea.
Simple Ways To Keep ‘Em Fresh
Once they've cooled off totally, just pop the rolls in an airtight box and they'll be fine for up to three days at room temp. Want them to last a whole week? The fridge works, but they might get just a little tougher. For the long haul, stash baked rolls in freezer bags (good for up to three months). When you're hungry, let them thaw and heat at 300°F for about 5–7 minutes. As for the cinnamon honey butter, keep it in the fridge (airtight) for around two weeks or freeze it up to three months.
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Frequently Asked Questions
- → Can I prep these rolls ahead of time?
- You bet! Go ahead and make the dough and shape the rolls a day early. Cover and chill them overnight. When you want to bake, let them sit out for half an hour, then rise till big and fluffy. You can also freeze the baked rolls for three months.
- → Why does the milk need heating up for this?
- Warming the milk until you spot tiny bubbles, then cooling it, takes care of some milk proteins that mess with the dough rising. This is how you get super soft, tall rolls.
- → Can I do this if I don't have a stand mixer?
- No problem! It’ll take a bit more elbow grease, but just mix the ingredients in a big bowl and knead the dough by hand on a floured counter for 8-10 minutes until it’s smooth.
- → How do I know the rolls have risen enough?
- They’ll look puffed and about twice as big. Press your finger gently—if it leaves a little dent but slowly pops back, they’re ready for the oven.
- → Can you freeze the honey butter too?
- Absolutely! Scoop it into a sealed container or wrap it up as a log in parchment paper. It keeps perfectly in the freezer for up to three months. Just thaw in the fridge before spreading.