Whipped Honey Butter Yeast Rolls

1. Add everything except the butter into a large bowl. Mix until combined, then knead until the dough starts to smooth out.

2. Mix in the softened butter and continue kneading until the dough is soft, smooth, and slightly shiny.

3. Cover and let it rise until doubled in size (about 1–2 hours).

4. Divide into 15–24 pieces and roll into balls. Place onto a parchment-lined baking sheet. Dough may be slightly sticky — that’s normal.

5. Cover and let rise again until puffy (about 1 hour).

6. Bake at 375°F: 16–18 minutes for smaller rolls, 22–25 minutes for larger rolls.

7. As soon as they come out of the oven, brush or rub with butter for that soft, glossy finish.

8. For honey butter: Whip softened butter, honey, and salt (optional vanilla) with a hand mixer until light, fluffy, and smooth.

💡 Chef Jewels Tips
- If your dough feels sticky, you’re on the right track — that’s how you get soft rolls.
- Don’t overpack your flour when measuring. Spoon it into the cup, don’t scoop.
- Brush with butter while they’re hot — that’s what gives you that bakery finish.

❄️ Storage + Freezing
- Store covered at room temp for 1–2 days
- Freeze baked rolls or shaped dough
- If freezing dough: thaw, let rise, then bake