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Wednesday Baking | Glazed Honey Pan Rolls

glazed honey pan rolls

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.

the frugal girl honey glazed pan rolls

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??)

flour and yeast in a mixer bowl.

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 (scroll to bottom of post for printable)
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.

glazed honey pan rolls

Honey-Glazed Pan Rolls

Yield: 24 rolls
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes

These soft, fluffy rolls, topped with a sweet glaze are to die for. Seriously the best ever dinner 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

Instructions

    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, whisk until smooth, and gently brush over risen rolls. Bake in a preheated 350° F oven for 18-20 minutes, or until lightly browned.

Notes

You can substitute non-dairy milk in the dough; oat milk works very well in yeast breads.

Be sure to thoroughly whisk the glaze so that it's easier to brush onto the rolls.

Nutrition Information
Yield 24 Serving Size 1
Amount Per Serving Calories 118Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 19mgSodium 195mgCarbohydrates 14gFiber 0gSugar 5gProtein 2g

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Margaret Dianne Bolen

Wednesday 11th of November 2020

I will try it this week. I wanted to make some for Thanksgiving cause all my family loves bread and I have been so defeated with all the trying and failing. I am a great cook and there is not much that I can do in the kitchen but this is kicking me hard.

Margaret Dianne Bolen

Wednesday 11th of November 2020

Packy is like heavy in texture. Not light and airy like I am looking for. Tasteless means you have no flavor. No yeast taste, no sugar taste, no salt taste. it just taste a little like a heavy bread but not rolls. I used Gold Medal all purpose flour. No I haven't tried this recipe but printed it off for my next try. Thanks

Kristen

Wednesday 11th of November 2020

Gosh, that's so weird that the dough is rising really well, but the rolls are dense.

If you feel so inclined, email me a picture of your rolls once you try this recipe. Maybe that'll help me help you figure this out. thefrugalgirl at gmail

Margaret Dianne Bolen

Tuesday 10th of November 2020

Can you help me please. I have tried at least 10 different yeast roll recipes. They rise to the moon every time so that is not the problem. The problems are that they are packy and are tasteless. What am I doing wrong. Like I said, I have tried at least 10 recipes and they are all the same. Help me please! My family loves rolls and I have tried and tried and tried and.... Well, you get the picture. Dianne

Kristen

Tuesday 10th of November 2020

Hmm. I'm not sure why they would be tasteless. Can you explain the "packy" term to me? I'm not familiar with that one.

Have you tried this recipe yet?

What brand of flour are you using?

Let me know, and I'll try to help!

Jan Hixson

Saturday 27th of January 2018

The recipe calls for 3 1/2 cups flour but it says put 2 cups in the mixer?

Kristen

Monday 29th of January 2018

Yep, you start with a partial amount of the flour, and then later in the recipe, you add in more flour.

Sandra

Friday 30th of October 2015

If you put the entire pan of formed,uncooked rolls into a large kitchen garbage bag - just a plain kitchen garbage bag,NOT SCENTED OR INSECT REPELLANT-it provides a warm,moist environment for your rolls to rise in - a happy dough greenhouse :-)

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