Honey Milk Bread Rolls
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Slightly sweet and light and fluffy, these Honey Milk Rolls are easy to make and bake during the week, for the holidays, or anytime!
I am a sucker for homemade bread and rolls. There’s just something about smelling rising bread that makes me smile.
If I walk into a house where bread is baking I automatically feel at home. It’s something that isn’t hard to do but it is time consuming so many people choose not to do it.
I have plenty of recipes for rolls on my blog. Most of them are either traditional yeast rolls or quick rise rolls. I like the traditional bread roll and go with it often.
Ingredients:
- water
- milk
- flour
- dry active yeast
- honey
- butter
- salt
- eggs
- rolled oats
This time I decided to make something a little bit outside my comfort zone. I’ve seen more and more recipes for bread that have milk and eggs in them and I really think that it enhances the flavor. So I was excited to make these milk and honey rolls.
I want to note that the original recipe called for both honey and sugar. I skipped the sugar and just went with the honey because I didn’t want my rolls overly sweet.
Can I add sugar instead of honey?
You can definitely substitute sugar instead of honey. I like the flavor of the honey in these rolls but feel free to substitute it tablespoons for tablespoon.
What type of milk should I use?
You can use any type of white milk. Whole milk, 2% milk, or skim milk will all work in this case. You can even use half and half in a pinch.
Can I add herbs or spices?
Yes! You can add up to 1 tablespoon of dried herbs to these rolls. Some good choices would be rosemary, sage, or oregano if you want a more savory roll. If you want it to go sweeter you can use ginger, cinnamon, or cardamom.
How do I store these rolls?
Make sure they have cooled completely. Store them in an air tight container in a cool location for 3-4 days.
This recipe takes a little bit more work than traditional rolls. To start with you have to make a mixture in a saucepan. You cook it until it resembles paste then remove it from the stove.
From there you cook yet another mixture in another saucepan. Once both mixtures are cooked things get back to normal.
You will combine the ingredients and knead the dough before placing it in a bowl and allowing it to rise. Once it rises you divide it into pieces for the rolls.
More Roll Recipes:
The rolls themselves need time to rise again. If your house is warm they may rise quicker, if your house is cold they may need a longer period of time to rise.
When it’s time to bake the rolls they get a brush of egg wash and then are sprinkled with the oats. I’m not really sure why the oats go on top but they looked good and they tasted good.
We really enjoyed these rolls. They were soft, fluffy, and just a bit sweet. They tasted delicious when smeared with butter. They would also be great with some honey butter if you like a sweeter roll.
If you’ve tried my Honey Milk Bread Rolls or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Honey Milk Bread Rolls
Ingredients
- 1/4 c. water
- 2/3 c. milk
- 2 2/3 c. flour
- 1 package active dry yeast
- 2 Tablespoons honey
- 4 Tablespoons butter cut into pieces
- 1 teaspoon salt
- 2 eggs
- 2 Tablespoons rolled oats
Instructions
- In a saucepan whisk together the water, 1/4 cup of milk, and 2 Tablespoons of flour. Cook and stir over medium heat until it is the consistency of paste. Remove from heat and cool 10 minutes.
- Meanwhile, in a large bowl stir together 1 1/4 cups flour and the yeast. Set aside.
- In a medium saucepan combine the remaining milk, honey, butter, and salt. Cook and stir over medium heat until warm and butter is melted. Remove from heat and stir in the cooled flour paste. Add in one egg and mix well.
- Pour the milk mixture into the bowl with the flour and the yeast. Mix well. Add in as much of the remaining flour as possible.
- Turn the dough onto a lightly floured surface. Knead in additional flour as needed to make a smooth, elastic dough. Place in a greased bowl, turning to coat the entire ball of dough. Cover and let rise until nearly doubled, about 1 hour.
- Punch the dough down. Grease an 8 x 8 baking pan or a 9 inch round cake pan. Shape the dough into 10 equal balls. Arrange in the prepared baking dish. Cover and let rise 1 hour or until nearly doubled.
- Preheat the oven to 350 degrees.
- In a small bowl whisk 1 tablespoon of water with the remaining egg. Brush over the tops of the rolls along with a sprinkle of salt if desired. Sprinkle with the oats.
- Bake for 25 minutes or until golden brown. Remove from oven and cool.
Notes
I’m confused how there is 1 egg but at the end you add water to the remaining egg and brush onto the tops. Did you miss adding that egg into ingredients or am I supposed to only use part of the egg for each part???
Good catch! It’s 2 eggs (I even have both in the picture). I’ll fix the recipe now! 1 in the rolls, 1 for the wash on top. Thank you for catching that and I hope you enjoy them!