To die for Salted Honey Rolls!
Baking with my family tonight, and these warm, sweet rolls were the perfect treat.
Tangzhong is the secret to tender, fluffy rolls—definitely worth the little extra effort!
Ingredients
For the tangzhong:
- 1/3 cup (40g) bread flour
- 3/4 cup (180g) whole milk
- 1/4 cup (85g) honey
For the dough:
- 1 cup (240g) whole milk, cold
- 1 large egg, cold
- 4 3/4 cups (570g) bread flour
- 2 tsp (9g) active dry yeast or instant yeast
- 1 1/2 tsp kosher salt
- 8 tbsp (113g) unsalted butter, softened
For the egg wash:
- 1 large egg
- 1 tbsp water
For the honey butter:
- 3 tbsp unsalted butter
- 2 tbsp honey
- Flaky salt, for garnish
Instructions
Step 1: Make the tangzhong by mixing flour, milk, and honey in a saucepan over medium-low heat.
Stir constantly until thickened (about 2-3 minutes). Transfer to a stand mixer bowl.
Step 2: Add cold milk, egg, flour, yeast, salt, and softened butter to the tangzhong.
Knead with a dough hook for 10 minutes until the dough is smooth and pulls away from the sides.
Step 3: Shape the dough into a ball, cover with plastic wrap, and let rise for 1 1/2 hours until doubled in size.
*For overnight rise: refrigerate up to 24 hours after kneading, then proceed with the recipe.
Step 4: Grease a 9×13-inch pan and line with parchment paper.
Step 5: Divide the dough into 15 pieces (about 82g each).
Shape each into a ball by folding the edges up and over, then rolling into smooth rounds. Place in the prepared pan.
Step 6: Cover the pan and let rise for 45 minutes to 1 hour until the rolls are touching.
Step 7: Preheat oven to 350°F. Brush the rolls with an egg wash (egg whisked with water).
Bake for 30 minutes until golden brown and the internal temperature is 190°F.
Step 8: Melt butter and honey together. Brush over the rolls and sprinkle with flaky salt. Serve warm.
Frequently Asked Questions (FAQs)
1. What is tangzhong?
Tangzhong is a paste made from flour and liquid that makes the bread extra soft and tender.
2. Can I let the dough rise overnight?
Yes, you can refrigerate the dough for up to 24 hours after kneading, and then continue the recipe.
3. How do I store leftovers?
Store in an airtight container at room temperature for up to 4 days.
4. Can I freeze these rolls?
Yes, freeze baked rolls and reheat in the oven at 300°F for 10 minutes.
5. Can I use another sweetener instead of honey?
Yes, you can use maple syrup or agave as a substitute.
Salted Honey Rolls
Ingredients
For the tangzhong:
- 1/3 cup bread flour (40g)
- 3/4 cup whole milk (180g)
- 1/4 cup honey (85g)
For the dough:
- 1 cup cold whole milk (240g)
- 1 cold, large egg
- 4 3/4 cups bread flour (570g)
- 2 tsp active dry yeast or instant yeast (9g)
- 1 1/2 tsp kosher salt
- 8 tbsp unsalted butter, softened (113g)
For the egg wash:
- 1 large egg
- 1 tbsp water
For the honey butter:
- 3 tbsp unsalted butter
- 2 tbsp honey
- Flaky salt for garnish
Instructions
- Make the tangzhong by mixing flour, milk, and honey in a saucepan over medium-low heat.
- Stir constantly until thickened (about 2-3 minutes). Transfer to a stand mixer bowl.
- Add cold milk, egg, flour, yeast, salt, and softened butter to the tangzhong.
- Knead with a dough hook for 10 minutes until the dough is smooth and pulls away from the sides.
- Shape the dough into a ball, cover with plastic wrap, and let rise for 1 1/2 hours until doubled in size.*For overnight rise: refrigerate up to 24 hours after kneading, then proceed with the recipe.
- Grease a 9×13-inch pan and line with parchment paper.
- Divide the dough into 15 pieces (about 82g each).
- Shape each into a ball by folding the edges up and over, then rolling into smooth rounds. Place in the prepared pan.
- Cover the pan and let rise for 45 minutes to 1 hour until the rolls are touching.
- Preheat oven to 350°F. Brush the rolls with an egg wash (egg whisked with water).
- Bake for 30 minutes until golden brown and the internal temperature is 190°F.
- Melt butter and honey together. Brush over the rolls and sprinkle with flaky salt. Serve warm.
