Yeast Rolls with Honey Butter

Breads

Ingredients

1 package Active Dry Yeast

1/4 cup Warm Water

3/4 cup Milk, scalded

1/4 cup Unsalted Butter, softened

1/4 cup Sugar

1 1/2 tsp Salt

1 egg + 1 Egg Yolk, beaten

4 cups All Purpose Flour, divided

Honey Butter

1 cup unsalted butter, softened

1/3 cup honey

1 tsp lemon juice

1/2 tsp kosher salt

Instructions

Dissolve the yeast in warm water. Mix together the hot milk, sugar and salt in a mixing bowl. Allow mixture to cool to lukewarm. Beat in the egg and egg yolk. Stir the dissolved yeast into the milk mixture.

Place two cups of the flour and soft butter in a mixing bowl and using the dough hook attachment on an electric mixer, blend the butter together with the flour. Add the milk mixture and knead until smooth. Gradually add in more flour and knead until the dough leaves the sides of the bowl. Continue to knead, for 8-10 minutes, until the dough is smooth and elastic.

Place the dough in a large buttered mixing bowl and turn it once or twice to butter the entire surface of the dough. Cover and place in a warm place. Allow dough to rise until doubled in size. Press the dough down into the bowl to remove air bubbles. Put a little butter or shortening on your hands and divide the dough into small pieces, about 2 ounces in size. Roll into balls and place on a shallow greased baking pan with the sides touching. Cover loosely with a cloth and place the rolls in a warm place. Allow rolls to rise until doubled in size.

Preheat oven to 400. Bake for 12-15 minutes.

Makes 18-24 rolls

Honey Butter

Using and electric mixer, beat butter until light and fluffy. Add in the remaining blend well. Refrigerate until needed, but allow the honey butter to come to room temperature before serving.

Recent Recipes

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

RobertStJohn.com