Super Soft Milk Rolls with Raw Honey

A question I get a lot is, “Don’t you miss bread?!”

Yes! I miss it like crazy, especially when I pull a pan of homemade rolls out of the oven. These rolls are especially hard to resist.  I have been making them for awhile, so I do remember how good they taste.  Just so you know I can give it my seal of approval. :)

My 5 year old son won’t eat very much.  He is in the pickiest of the picky eating stage.  But he will eat homemade rolls.  His eyes light up when he sees me pull out my Bosch and the giant bucket of flour.  He can hardly wait for them to rise and come out of the oven all golden and delicious.

And of course, he loves them slathered with butter and honey.  Honey being more favored than butter.  His best friend is the stuffed Winnie the Pooh my parents gave him when he was a baby.  We got the latest Pooh movie from Netflix and even as I’m typing this, he’s watching it for the 20th time.  We often catch him on the counter, cupboard open, spoon in hand, reaching for the honey.

Honey…honey, honey, honey.

These rolls come together in a snap.  Be sure not to add too much flour.  The oil (or butter) will help keep the dough less sticky, so don’t add as much flour as you normally might.  The rolls won’t be as soft.

Super Soft Milk Rolls

slightly adapted from Joy of Cooking


4 1/2 tsp. active dry yeast (use 4 tsp. if using instant yeast(
6 Tbsp. lukewarm water (about 100-105 degrees F.)
2 cups low-fat milk, heated to 105-110 degrees F.
8-10 tablespoons canola oil or melted unsalted butter
3 large eggs
1/3 cup plus 1 Tbsp. granulated sugar or honey
2 1/2 tsp salt
5-7 cups flour (I used some all-purpose and some whole wheat)


Place warm water in a small bowl and sprinkle yeast over the top.  Stir to dissolve the yeast.  Let stand for 5-10 minutes, or until the yeast bubbles up.

In electric mixer, beat eggs with sugar.  Add the warm milk and melted butter.  Touch to make sure it’s not too hot–it should just barely be warm.  Add the yeast mixture.  Turn mixer onto low speed and add 4 cups of the flour 1 cup at a time.  Add the salt.  Continue adding flour, a few tablespoons at a time, until the dough comes away from the sides of the bowl.  It should not be stiff at all, but also not too sticky.  After the last tablespoon of flour has been added, let electric mixer knead the dough until smooth and elastic.  (Test by pulling a little piece of the dough away from the rest.  It should be long and stretch, and not break from the rest.)

Transfer to a large, well-oiled bowl.  Let rise in a warm place for at least an hour, or until doubled in volume. Punch down and let rise again for about 30 minutes.

Line a large rimmed baking sheet with parchment paper or a silicone baking mat.  Pinch off pieces of dough and form into 24-30 balls.  Arrange on the baking sheet.  Cover with plastic wrap and let rise until double in size.   Preheat oven to 400 degrees F. while rolls are rising.  Bake for about 15-20 minutes, or until rolls are golden brown on top.

Looking for other roll recipes to try?

Refrigerator Rolls 101 (this is my other favorite recipe)
Homemade Rolls or Buns (we use these for sloppy joe’s, hamburgers, and BBQ)
Cooks’ Illustrated Crescent Rolls (my Thanksgiving go-to roll recipe)
Homemade Buttermilk Biscuits 101 (for anyone scared of using yeast)

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  1. My 3-year-old is the worst eater ever. These look amazing – my mouth is watering and I’m jotting the ingredients I need right now so that I can make these this weekend! :)

  2. THese look AMAZING. I don’t know how you have the willpower not to eat them! I went to a bread making class at church this week and really wanted to start doing it for Addie and Jacob but I’m low-carbing so I don’t think I could stand the temptation!

  3. Thanks everyone!

    I just made them again on Friday night and my hubby said they were even better than the last time. :)

    Leslie–I have been eating strictly GF since November, but on and off for the past 2 years.

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