Wednesday Baking | Glazed Honey Pan Rolls

by Kristen on November 18, 2009 · 49 comments

in Recipes, Wednesday Baking, Yeast Bread

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I found this recipe in a Quick Cooking magazine some years back. It was actually part of a bread machine feature, and I don’t own a bread machine (I am the bread machine!). Happily, it’s pretty easy to modify this type of recipe for non-bread-machine use. You can find the original recipe on Taste of Home’s site, though, if you happen to be a bread machine person.

I wouldn’t consider these to be highly nutritious fare, although they are certainly no worse for you than rolls from a can (and I think these taste better!). They’re really soft and fluffy, and the honey glaze is delicious. My family likes these almost as much as they like my Garlic Pull-Apart bread, which is a high compliment indeed.

If you happen to be making rolls for next week’s Thanksgiving celebration, you might consider giving these a try. Though they’re not as traditional as my Basic Dinner Rolls, they are far less time-consuming to form, something you might appreciate if you have to make 4 dozen.

Here’s how to make these pillowy balls of goodness.

Combine 2 cups flour and the yeast in the bowl of a stand mixer. (are you getting tired of seeing pictures of flour and yeast in my mixer bowl yet??)

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Combine milk, oil, honey, and salt, and heat to 115-120 degrees.

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Add warm liquids to flour mixture, and beat until combined. Add egg and egg yolk (save the white for the glaze), and beat for 2 minutes. Add enough flour to make a kneadable dough, and turn out onto a floured surface.

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Knead 3-5 minutes or until smooth and elastic. Place in bowl, cover with a wet tea towel, and let rise 1 hour.

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Punch dough down and divide into 24 pieces. Roll each piece into a ball and place into pans. You can use two 8×8 inch square pans…

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or two round 9-inch pans.

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Or one of each, like I did. ;)

Cover and let rise 30 minutes. Combine the glaze ingredients…

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and gently brush over the risen rolls.

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Bake at 350 for 18-20 minutes, or until lightly browned. They’re really the best served warm from the oven, although they are certainly edible after they’ve cooled off.

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See how lovely and fluffy they are on the inside?

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Delicious.

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You should probably go make a pan of these sometime soon.

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Glazed Honey Pan Rolls

Ingredients
3-1/2 cups all purpose flour (my favorite is Gold Medal Unbleached)
2-1/4 teaspoons active dry yeast
1 cup milk
1/2 cup vegetable oil
2 tablespoons honey
1-1/2 teaspoons salt
1 egg
1 egg yolk

Glaze
1/3 cup sugar
2 tablespoons butter, melted
1 tablespoon honey
1 egg white

1. Combine 2 cups flour and the yeast in the bowl of a stand mixer.

2. Combine milk, oil, honey, and salt, and heat to 115-120 degrees.

3. Add warm liquids to flour mixture, and beat until combined. Add egg and egg yolk (save the white for the glaze), and beat for 2 minutes.

4. Add enough flour to make a kneadable dough, and turn out onto a floured surface. Knead 3-5 minutes or until smooth and elastic. Place in bowl, cover with a wet tea towel, and let rise 1 hour.

5. Punch dough down and divide into 24 pieces. Roll each piece into a ball, and place balls in two greased 8×8 inch pans or 9 inch round cake pans. Cover and let rise 30 minutes.

6. Combine glaze ingredients and gently brush over risen rolls. Bake at 350 for 18-20 minutes, or until lightly browned.

Leave a Comment

{ 47 comments… read them below or add one }

1 hiptobeme November 18, 2009 at 1:00 pm

Why the wet tea towel? Is this to save plastic wrap? Does the towel have to be wet, does it affect the rising somehow? Thanks, those are all of my burning tea towel questions. ;)

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2 tabitha November 2, 2012 at 1:46 pm

The moisture helps them rise better

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3 Kristen November 18, 2009 at 1:04 pm

The wet tea towel does save on plastic wrap, to be sure! The moisture also keeps the outside of the dough from drying out and becoming hard…that would impede the rising for sure. You don’t want to let dry air hit your dough while it’s rising.

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4 texassky November 18, 2009 at 3:57 pm

Newbie baker question!!! What’s a tea towel? I guess I could google it ~but your expertise would be better~

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5 Kristen November 18, 2009 at 4:12 pm

Oh, nothing fancy. It’s just a fuzz-less towel! lol You could use a towel with fuzz, but it might leave bits on your rolls.

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6 Katie January 4, 2012 at 8:10 pm

This is the best description of the what and why of a tea towel I’ve ever read. heehee.

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7 WilliamB November 18, 2009 at 4:30 pm

“are you getting tired of seeing pictures of flour and yeast in my mixer bowl yet??”

No, but it did occur to me that you could reuse the pix of flour+yeast, and of kneaded bread dough, many many times and still be accurate.

Another county heard from: I put my pan of bread into a plastic produce bag for the rising period.

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8 Usha November 18, 2009 at 6:06 pm

“are you getting tired of seeing pictures of flour and yeast in my mixer bowl yet??”
No not at all.

I tired once to make balls, but they lost some softness. And also I heard that too much punching will also make the bread loose its softness. Is that true?
If possible, can you show some pictures of how you punch down and how you make them in to balls. Thanks

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9 Kristin @ klingtocash November 19, 2009 at 12:13 pm

Need to get honey. Need to make these tomorrow. I love your baking posts. You’ve never steered me wrong and I think I’m a much better baker after following your blog.

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10 Emily November 19, 2009 at 1:55 pm

Another fine roll recipe that I tried with dinner last night. A big hit with our family. Thanks!

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11 Franci November 19, 2009 at 11:24 pm

Rolls from a can??!! That sounds disgusting! I’m sure such a thing will never sell in New Zealand! In any case, *I* wouldn’t buy them! :-)

Here’s something for you to laugh about: I looked at your blog post with these amazing looking rolls just before going to bed last night, and then I dreamed a very happy dream in which I consumed them. :-)

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12 debby February 12, 2013 at 7:31 pm

there in a foil line can in the cold section of store nothing gross about them its dough

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13 k15 November 23, 2009 at 2:41 am

when you say cover with wet towel – does the towel ever touch the doug? Or is the wet towel covering the bowel? sorry if this is a silly question, but i really really want to try this recipe for my first real thanksgiving dinner that i will be hosting – yikes =)

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14 Linda Walmer February 16, 2010 at 9:38 pm

I would like your opinion on making bread that will not become dry and crumbling after a day. My homemade bread is delicious and yet it becomes dry in about one day. I freeze it after it is no longer warm, but it still is crumbely when I slice it after it is thawed out. I use potato water and potato, eggs, brown flour, white flour, sugar and butter in my bread. It is very dry after only one day. Any suggestions?
Linda Walmer

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15 Annette April 8, 2010 at 10:50 am

I don’t own a stand mixer, could this be done by hand or with a hand mixer?

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16 Amanda May 26, 2010 at 7:31 pm

I’m a new follower of your blog and these rolls jumped off the page!! Wow, do they look good! I haven’t attempted making my own bread yet–controlling yeast is an intimidating thought!! I will give this recipe a try, though.

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17 Michelle July 11, 2010 at 4:12 pm

Any reason why you can’t use a 9×13 pan to make the rolls? Just curious, it seems like it would be easier.

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18 Kristen July 11, 2010 at 4:16 pm

You can…it’s just not quite the same dimensions, so your roll will be a little differently shaped. :)

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19 hb July 22, 2010 at 6:46 pm

I just found your site yesterday and I’m planning on making my very own homemade yogurt tomorrow! I’ve never made bread before, but these sound amazing. Here’s the problem though…I don’t think we would eat 24 rolls at a time, since there’s only me, my husband, and our 10 mo. I know I could half the recipe pretty easily. But do you think I could freeze unrisen dough balls? Or would that totally ruin the yeast? I’m such a newbie at bread making.

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20 Amie November 21, 2012 at 8:04 pm

I have frozen dough balls for regular rolls. You place them into the buttered pans. Cover w damp tea towel. Place in warm place to thaw and rise(will take longer, aprox twice as long). Bake as you normally would.

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21 Joy August 9, 2010 at 7:30 am

I love reading everyone’s comments. Thank you!

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22 Linda Walmer August 11, 2010 at 1:08 pm

I live in Brazil. The milk we use is purchased in a box that is on the shelf. It does not require refrigeration until opened. It is UHT milk, meaning that it was heated to a very high heat in order to keep it useable for long periods of time.
I am not sure of its worth, but that is what we use.
Do you think I could use this type of milk to make the yogurt that you make in your home?
Thanks for providing a grand site. I love recieving it daily.
Linda walmer

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23 wanda September 16, 2010 at 5:27 pm

I make sandwich rolls each week for my husband’s lunches and I recently switched to this recipe. My rolls are so much better than they used to be. I use half all purpose and half KA white wheat flour (that’s what I use for all my baking, except chocolate chip cookies). This week, I had no milk but I did have organic powdered milk in the pantry. It sure seemed like the powdered milk made the rolls even lighter and fluffier! I usually don’t do the wash either – although when I have it is good. I just tend to forget. Anyway, thanks for a great recipe – it is my new standby!

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24 Renee January 24, 2011 at 2:10 am

Just wanted to let you know that I made these for the second time tonight (first was for Thanksgiving with extended family, tonight with soup for 20+ hungry college students.) They LOVED the rolls, said they were as good as donuts. :) So good and quite easy…thanks for the recipe (and tutoring on yeast breads, I never would have tried them without your blog-encouragement!)

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25 Teresa February 7, 2011 at 10:07 pm

I made these rolls last week and they are the best I have ever made. They came out perfect. Thanks for posting this recipe. I was wondering if this recipe could be used to make cinnamon rolls? I am thinking about tring it tomorrow.

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26 Rebecca Kipe April 11, 2011 at 4:07 pm

Kristen,
have you ever tried using part-ww pastry flour in these? just a thought!

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27 Kristen April 11, 2011 at 4:09 pm

I haven’t…pastry flour is low in gluten, which isn’t good for yeast breads (yeast breads need gluten and lots of it). Pastry flour is good for muffins, pancakes, biscuits, and the like.

If you wanted to add some whole wheat to these, I’d stick with regular whole wheat flour. Save the more expensive pastry flour for other baked goods!

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28 Liz April 11, 2011 at 9:31 pm

These were so yummy. But they didn’t rise well. :( Not fluffy the way I was hoping.

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29 Alison April 23, 2011 at 11:03 am

i am very excited to try these rolls! i have done a lot of research but i am still new to making bread. i would love your advice. i have bread machine yeast and instant yeast (purchased at sams). Would it be okay to use one of those instead of active dry yeast? Should I still use 2-1/4 teaspoons? I have read so much conflicting information about yeast lol. Thanks so much :)

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30 Kristen April 23, 2011 at 11:03 am

I think either one would work just fine. :)

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31 Anne April 23, 2011 at 5:29 pm

I really wish people on blogs would clarify the type of yeast…yet another ball of dough in the garbage…ugh!!

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32 Kristen April 23, 2011 at 5:31 pm

I’m so sorry to hear that your dough didn’t turn out. I specified active dry yeast in the recipe above, but I also used instant yeast with good success and I imagine bread machine yeast would also work well.

What type did you use?

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33 april in TX May 1, 2011 at 2:08 pm

OK, so I used this recipe sans honey glaze for pigs in a blanket. The bread seemed a little dry and crusty to me (good, but a little too much like pizza dough). Did I do something wrong with the recipe or is there another recipe you would recommend for pigs in a blanket? I was hoping for something slightly (very slightly) sweet and doughy.

I love your blog and am so glad you do all this baking0it makes me more adventurous.

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34 Karen November 6, 2011 at 11:42 am

Hi Kirsten,

I really enjoy reading your blogs and making yogurt the FG way. I’m trying to venture into the bread baking and I have a question about locating specific recipes on your site. I know I’m probably missing the obvious, but I can’t find a list of just the recipes so I have to try to remember the exact name of the dish which then takes me to an archived blog post which has a link to the recipe. If I want the Honey Glazed pan rolls, for example, instead of Whole Wheat rolls, it takes a bit of reading through old posts if I can’t think of the exact name. Can you point me to an easier way?

Thanks much for all you do.
Karen

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35 Kristen November 6, 2011 at 2:56 pm

Well, you could use the category menu…it’s a dropdown menu on the right side, and there are pretty specific recipes categories, like yeast bread, quick bread, etc.

There’s also a Recipes category, a main dish category and a number of others. Hope that helps!

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36 Chery December 6, 2011 at 6:08 pm

Those look fabulous!

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37 FrugalLivingTips January 4, 2012 at 9:25 am

I will put these on my to make list for this year. they certainly look tasty and theres nothing like hot bread from the oven.

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38 Sarah July 6, 2012 at 11:55 pm

Hi Kirsten…stumbled upon this recipe a while ago and am yet to try it. Since finding it I have a couple of questions..I don’t have a stand mixer; do you think a food processor would work to mix the ingredients in? Also, my husband has recently found he has a gluten intolerance and am wondering whether the results would be just as good if I used GF flour; have you tried this and had good results?
Look forward to any feedback which you might have.
Sarah
PS. Liking your posts

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39 Kristen July 7, 2012 at 1:19 pm

Gluten-free baking is QUITE a different monster than regular baking. I’d highly recommend visiting the Gluten-Free Girl blog to learn about that. You need special ingredients and special recipes to make that work (and by the looks of it, she makes it work very well!).

You can always mix by hand instead of using a stand mixer…that generally works better than a food processor.

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40 Rebecca June 27, 2013 at 6:49 pm

These should be illegal! I made a batch for supper tonight and we (5 of us) at the entire batch before getting up from the table! Sooooo yummy!!!

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41 Carrie October 11, 2013 at 7:21 am

OMG I tried these last night for dinner Kristen and they were out of this world.

Just one thing, mine didn’t look brown on the top like yours, we ended up having to cook them for about 25 minutes before they were done… they were still too wet in the middle at 20 minutes.

Maybe my oven is a little cool.

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42 Emma November 27, 2013 at 10:52 pm

Kristen, these rolls are unreal. I made them tonight on a whim and they are killer. My husband loves them. I subbed about 3/4 of a cup of whole wheat flour and used buttermilk instead of regular milk, reduced the sugar in the glaze to a little more than a teaspoon and added sesame seeds to the glaze. I was nervous because I have ruined a few recipes in the past by substituting whole wheat for plain flour, but it worked awesome. I have never made rolls of any kind before and now I feel unstoppable.

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43 Leah February 10, 2014 at 9:06 pm

Have you ever subbed buttermilk for the regular milk in these? Just wondering how it might affect taste and/or consistency.

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44 Leah February 10, 2014 at 9:08 pm

Wow – I so did not see the post that addressed this till AFTER my own submission. Sorry.

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45 Caitlin February 22, 2014 at 5:38 pm

I’m wondering if I could make dough earlier in the day and then bake them right before dinner? I could shape them, put them pan for the second rise then put the pan in the fridge before they rise. Then pull them out closer to dinner, let them rise and bake them? Kind of like the same idea as the overnight cinnamon rolls? (Which are delicious!) the dough is rising right now for the first time, I think I’ll try it. We’ll see!! :)

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46 Kristen February 22, 2014 at 9:33 pm

I think that should work fine, but definitely don’t add the glaze until right before you bake the rolls.

How did things turn out?

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47 Caitlin February 23, 2014 at 1:05 am

Putting them in the fridge before the second rise worked perfectly. They took a little longer to rise but they also puffed up in thie oven. They were delicious!! I forgot the glaze though :( I’m sure i’ll make them again. I liked them better than your dinner rolls, I did those at thanksgiving and Christmas. :) they really are the best warm out of the oven, I see what you mean.

Thanks!!

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