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Tuesday, January 22, 2019  Spokane, Washington  Est. May 19, 1883
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These honey-glazed rolls are so good you’ll never need another roll recipe

Well, it’s almost here folks. Thanksgiving. A time spent enjoying family, friends and feasting.

While some of us have our traditional favorites – Mom’s mashed potatoes, turkey smothered in gravy, Grandma’s pumpkin pie – I’ve always gone straight for the rolls.

There’s just something about freshly baked bread.

Not something.

Everything, actually.

The smell, the warmth, the butter oozing into every crevice. This is when my carb-loving soul is truly in heaven.

Rolls play a main role (no pun intended) in your Thanksgiving dinner. They double as a mop for your plate and a vessel for your late-night or next-day turkey sandwiches.

Now, I’ve gone through a lot of roll recipes – some OK, others blah. But after making these honey-glazed rolls, I haven’t tried another recipe since.


They. Are. That. Good.

With an inviting golden crust and shiny glaze of honey, butter and sugar, these rolls are decadent pillows of homemade goodness. They’re soft and fluffy, with just the right amount of sweetness from the honey.

And, because of that, this dough makes killer cinnamon rolls as well. Leftover rolls can also be sliced, battered and turned into French toast.

Glazed Honey Pan Rolls

For the rolls:

3 1/2 cups all purpose flour

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

For the glaze:

1/3 cup sugar

2 tablespoons butter, melted

1 tablespoon honey

1 egg white

Make the rolls: In the bowl of a stand mixer, combine 2 cups of flour and the yeast.

In a small pan, add the milk, oil, honey and salt, and heat to 120 degrees.

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

Using the reserved flour, slowly add enough in to make a kneadable dough and turn out onto a floured surface. Knead dough for 3-5 minutes or until smooth and elastic. Place in oiled bowl, cover with a towel and let rise 1 hour. Punch down; cover and let rest for 10 more minutes. Divide into 24 pieces and roll each piece into a ball. Place 12 balls each in two well greased 8 inch square pans or 9 inch round cake pans. Cover and set in warm place to rise until doubled, about 30 minutes.

Make the glaze: Combine the sugar, butter, honey and egg white and gently brush or drizzle on risen rolls.

Bake at 350 degrees for 20-25 minutes or until lightly browned. Drizzle with additional honey, if desired.

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