I know “prepping for bathing suit season” time is in full effect these days, but I couldn’t resist sharing this recipe with you.
Please forgive me. It’s worth the extra 30 minutes (hour?) on the treadmill.
These honey butter dinner rolls are a DREAM. A carby, fluffy, incredibly soft dream.
I don’t know about you, but when it comes to a full dinner spread, I NEVER skip the rolls. They are one of the best parts of any meal!
While our day-to-day eating does not include buttery dinner rolls, I almost always serve them for holidays or brunch spreads of any kind, and guess what? We never have leftovers.
People love dinner rolls.
This recipe is my take on a classic roll, but with the flavor turned up a bit. The dough itself is very straightforward. Yeasted fluffy dough is kneaded and formed into cute little rolls and placed in a baking dish.
The extra flavor part comes in after they are baked. As soon as they come out of the oven, golden and gorgeous, they get brushed with an irresistible concoction of melted butter and honey. And I mean, LIBERALLY brushed.
After that, I finish them with a sprinkling of flaky sea salt (this one of my absolute favorite and go-to).
The result is ridiculously fluffy and soft rolls with a sweet and salty honey glaze on top. I mean, it really doesn’t get much better than that.
UNTIL! We slather said rolls with a homemade whipped butter! Flavored with pineapple and mustard.
You might be saying to yourself “pineapple-mustard butter?!” And I get it. It sounds weird. The thing is, on my work trip to Hawaii back in January, they served a pineapple-mustard butter with every meal at my resort. And I fell in love with it. It was perfect with my morning toast and even better with my evening dinner roll. It was delicious and interesting.
It was the perfect combo of sweet and salty with a little bit of fun texture from the whole mustard seeds.
It all starts with butter, which in my book, usually means good things are coming. You whip it in your mixer to get that fluffy, airy texture you often see in restaurants alongside the bread baskets. Once you get to that stage, you add all the flavor components and whip a little more to combine.
The roll pictured was devoured piping hot and completely covered in the butter. OMG. So good. I couldn’t wait for the rolls to cool down at all. I shot and ate this minutes after they came out of the oven. It was worth the pain…and worth the extra time on the treadmill.
Just do it. Bathing suit season isn’t here JUST yet.
These are the perfect compliment to any dinner spread, and I think they’d be especially perfect for holidays like Easter, Mother’s Day, or even Thanksgiving.
So versatile and delish!Print
These Honey Butter Dinner Rolls with Pineapple Mustard Butter are a delicious addition to any dinner or holiday spread. Fluffy, soft, and sweet yeasted rolls are brushed with honey and melted butter, and finished with a sprinkling of flaky salt. They are absolute perfection! The homemade whipped pineapple mustard butter is optional but highly recommended. It is such an interesting combo of flavors and the rolls are the perfect vehicle for the fun and fruity butter!
For the Rolls:
- 1 cup warm water (between 110-115F)
- 2 tablespoons honey
- 2¼ teaspoons of active dry or instant yeast (one packet)
- 3 tablespoons unsalted butter
- ½ cup milk (2% or whole)
- 3½cups all-purpose flour (plus more for kneading)
- 1 teaspoon kosher salt
- Egg wash (for brushing on rolls before baking)
For Topping the Rolls:
- 3 tablespoons unsalted butter
- 1 tablespoon honey
- Flaky sea salt
For the Pineapple Mustard Butter:
- 1 stick unsalted butter, softened (you want it very soft)
- ¼ cup canned crushed pineapple, drained very well
- 2 tablespoons powdered sugar
- 2 teaspoons whole grain mustard
- Salt and pepper, to taste
Make the Dough:
- In the bowl of a stand mixer (or in a large mixing bowl if you do not have a mixer), combine the warm water and honey. Mix until the honey is dissolved.
Sprinkle the yeast over the surface of the water and allow to sit for about 5 minutes or until foamy.
- Meanwhile, place the milk and butter in a microwave-safe measuring cup (you can also do this on the stove in a small pot).
- Microwave for 30 seconds, stir, and microwave again for another 30 seconds or until the butter is melted and the milk is warm but not scalding hot (if it’s too hot, it will kill the yeast).
- Add the milk and butter to the yeast mixture in the bowl and stir to combine.
- With the dough hook attachment, slowly add the flour to the wet ingredients (alternatively, stir in by hand). Once the flour is mostly incorporated, sprinkle in the salt.
- Mix the dough until it comes together. If it is sticking to the sides of the bowl, add a little more flour, about 2 tablespoons at a time, so that the dough pulls away from the sides of the bowl and is only slightly sticky.
- Mix the dough on low speed for about 2-3 minutes or until smooth. Alternatively, if mixing by hand, transfer the dough to a floured surface and knead by hand for about 5 minutes or until smooth and elastic.
- Form the dough into a smooth ball with your hands and then place it in a greased bowl.
- Cover with a towel and let the dough rise in a warm spot for 30 minutes (it will be closer to an hour if using active dry yeast – dough using instant yeast will proof faster), or until it has doubled in size. I like to do this in my turned-off oven.
Form the Rolls:
- Punch down the dough to remove excess air and transfer it to a lightly floured surface. Divide the dough into 12 equal pieces.
- Form each dough piece into a smooth, round ball and place in a well-greased 9 x 13-inch baking pan. The rolls will not fully touch each other in the pan.
- Once all the rolls are formed and in the dish, cover with a towel and allow to rise again for another 20-30 minutes. The rolls should double in size and be touching each other on all sides in the pan.
Bake the Rolls:
- Preheat the oven to 400°F while you wait for the rolls to rise the second time.
- Brush the risen rolls with egg wash (a beaten egg with a splash of water).
- Bake for 20-25 minutes or until the rolls are puffed and golden brown on top.
To Serve the Rolls:
- While the rolls are baking, melt the butter in a small saucepan and then whisk in the honey until smooth.
- When the rolls come out of the oven, brush them generously with the honey and butter mixture.
- Sprinkle the rolls with flaky sea salt.
- Serve the rolls while warm with the pineapple mustard butter.
For the Pineapple Mustard Butter:
- You can do this ahead or while the rolls are rising/baking.
- Place the softened butter in the bowl of a food processor. Pulse the machine a few times to whip some air into the butter.
- Add in the powdered sugar and pulse again until the sugar is no longer visible.
- Add in the pineapple and mustards and pulse the machine a few times to incorporate. The mixture should be mostly smooth – small pieces of pineapple are fine, but you want to be able to easily spread the butter.
- Season, to taste, with salt and pepper.
- Use the butter immediately or transfer it to a piece of plastic wrap and roll it into a log, using the plastic wrap to seal and form the log. Refrigerate for up to a week.
- Prep Time: 5 minutes
- Cook Time: 2 hours (mostly inactive time)
- Category: bread
Keywords: honey butter dinner rolls, homemade honey butter dinner rolls, easy yeasted dinner rolls, pineapple mustard whipped butter, homemade whipped butter with fruit