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My Hubby’s Hot Honey Garlic Dinner Rolls
These Hot Honey Garlic Dinner Rolls are the spicy, sweet, herby, and totally fluffy rolls you need at your holiday table. Using my husband's recipe for perfectly golden brown, honey-glazed bread.
While it might not be a surprise that I do a lot of cooking at home, my husband has a few signature recipes that he always nails. And these hot honey garlic dinner rolls are a must-have around the holidays. His recipe produces the softest, fluffiest, and most flavorful dinner rolls you've ever had.
They have a subtle kick from the spicy honey and delicious seasonal herb flavor from rosemary and parsley. Whether you're serving a giant roast turkey or a small vegetarian entree like Roasted Butternut Squash Pasta with Parmesan Garlic Sauce, you're going to want to include these rolls on your holiday menu.
Start by combining the yeast and hot honey in the bowl of an electric mixer and then slowly pouring in the warm water, while stirring everything together. Allow 10 minutes for the mixture to sit and the yeast to activate (It'll become foamy when done right!).
Add the WARM butter-milk mixture to yeast and mix until well combined. Add in the egg and continue mixing on low speed until well combined.
Next, combine the all-purpose flour, bread flour, parsley, basil, rosemary, garlic powder, and sea salt to the wet ingredients and mix on low-speed until well combined.
Change "mixer head" to kneading accessory and knead dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. NOTE: If dough is too sticky, add 1 tablespoon of flour at a time until texture is achieved!
Once dough ball is perfectly kneaded, add it to a lightly greased bowl and cover with plastic wrap. Let it sit and rise for 1 hour to an hour + 15 minutes.
After the hour has gone by and the dough has risen (about double it's original size), preheat the oven to 350 degrees Fahrenheit and grease a 9x13 inch baking pan.
Pinch parts of the dough and roll each it into a dough ball and line it inside the baking pan side by side, leaving a bit of space in between.
Then place plastic wrap (or a towel) over the baking dish and let the rolls rise again for another hour.
BAKE THE ROLLS:
Once the rolls have doubled in size (once again) or have gotten significantly larger, brush the tops of the rolls with a little more melted butter and then bake them for approximately 20-25 minutes or until fluffy and golden brown.
In a small bowl, mix together the topping ingredients: melted butter + hot honey until combined.
Remove the rolls from oven and brush the tops with honey-butter mixture and sprinkle with additional dried parsley, if desired.
Tips & Tricks
TO STORE: Leftovers can be kept fresh at room temperature when tightly wrapped or sealed for up to 1 week. Fresh for up to 3 days in the Refrigerator. Baked and cooled rolls can be frozen up to 1 month when stored in a freezer-safe bag.
RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST: If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.
FLOUR: If you don't have Artisan bread flour, feel free to use All-purpose flour as a substitute.