Honey Rolls

Honey Rolls

I love baking rolls, especially those that garner me lots of praise and compliments (that’s how modest I am), and this is exactly  what mi amiga Marysol’s honey rolls have been doing for me ever since I’ve spotted her  recipe and the appetite-stirring pictures on her delicious blog,

I’ve made honey rolls using Marysol’s recipe several times already, each time earning high points from both the older and younger members of the family, as well as our lovely  neighbors who, after sampling the rolls at home for the first time, went as far as stopping by later just to say that those were the best rolls they’d had in a long time. I may be the one who receives these cheek-blushing verbal accolades for these honey rolls, but it is only fair to say that all the compliments should go to Marysol for such an awesome recipe. So, thank you, amiga!

Honey Rolls

Honey Rolls
From Memories in the Baking

Although the word “honey” in the name may unintentionally imply the overly honeyish (is there such word?) taste, this is not the case here—honey adds a pleasant flavor to the rolls and its taste is not overwhelming at all. Note that the rolls are at their softest the day they are baked. The next day, briefly warm in the microwave to soften. Serve with butter, fruit preserves, cream cheese, or anything you want, including …oh yes—honey.

Makes 27-30 rolls


½ cup (4 ounces) unsalted butter
1 cup milk
½ cup honey
½ cup warm water, 110°F -115°F
2 packages (each weighing 1/4 oz – 7 g) yeast
2 tablespoons granulated sugar
2 teaspoons salt
2 eggs, lightly beaten
6 to 6½ cups all-purpose flour
butter, to brush the tops


Melt the butter in a pot, then add milk and honey to it. Stir to mix. In a large mixing bowl, combine the water, yeast, and sugar. Allow yeast to dissolve 7-8 minutes. Add milk mixture to yeast mixture, stir.

Add eggs. Beat in 4 cups flour and salt until combined. Add enough of the remaining flour to make a soft, but not sticky dough. You may not need all of the flour.

Place dough in large, greased bowl, turning to coat both sides. Cover and allow to rise about 1 hour. Punch down. Let dough rise again, about 1 hour. Knead briefly. Shape into rolls* and place rolls (almost touching) in a greased 9″ x 13″ pan.

Allow to rise 1 hour more, or until doubled in size. Preheat oven to 375°F. Bake the rolls 25 minutes or until golden. These are very soft rolls, so to keep the crust that way, make sure to brush the tops with butter as soon as they come out of the oven. Enjoy!


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  1. Luscious honey rolls! they look so scrumptious!



  2. utrom k chayu goryachie rolls mmmmm…. da escho s maslom i medom … vkusnyatina

    lyublyu poluchat` ot vas e-maily s receptami Farida. Kak u nas govoryat “Elleriz dard ko`rmasin”

  3. I just wrote a post today on my blog about how much I adore baked stuff… Especially all kinds of rolls, buns and breads… Yummy!! I will definitely give this recipe a try. Maybe tomorrow? Thank you for sharing! They look fantabulous! 😉

  4. Your creations always make me want to go bake!

  5. Thankyou Farida Honey…..Rolls look fantastic 🙂
    Could you tell me why 2 pkgs of yeast would be needed…..wont 1 pkg give the same results ?

  6. COOKER: the original recipe said 2 packages. maybe it is because the dough is buttery, it needs an extra lift and that’s what an extra package of yeast can do?:) could be the reason why.

  7. Dear Fari, it is midnight here, and I should be in bed.

    Instead, I’m happily sitting here, ogling your lovely honey rolls, debating whether I should forgo sleep altogether, or quickstep into the kitchen and start baking.

    I’m tickled you and your adorable family loved the rolls!
    Yours look like fluffy little clouds that should be anchored down with lots of honey butter!

    Thank you my friend for the lovely pictures, as well as the feedback.
    You’ve made my day. Actually, you’ve made my entire month of January, a much warmer one.

  8. Those are some gorgeous looking rolls! I’d love to make them sometime. Off to bookmark!

  9. Thank you Farida, Rolls look fantastic

  10. these don’t even require a meal as an accompaniment–i’d just eat ’em as a snack! nicely done, farida. 🙂

  11. Wow, they look so good – I would love one with a nice cup of coffee!

  12. Farida, you know what?
    I not watching you blog anymore! Because it is not possible to stand it, wherever I click a yummy another things appears. It is hard to resists so sorry I will close it now 🙂

  13. These look and taste so comforting! Much easier to make than brioches I think!

  14. Chère Farida,
    ça a l’air très bon tes honey rolls, je peux avoir la recette en azéri s’il te plaît ou en russe si tu les as ?!
    Merci d’avance.
    Gros bisous à vous tous.

  15. Feride, these look just perfect! I make some similar rolls, but without honey, mine are generally with cheese or potatoes. we call them ‘pogaca’ inTurkish. Adding honey is a great idea! I’msure these rolls will be our favorite. So I’d like to thank to you and Marysol!

  16. Ooohh, lovely. farida, that looks really, really good & perfect..I can feel the great taste just by reading.:)

  17. Nice rolls, must taste great with honey…love the pictures as well 🙂

  18. Wow the rolls look fantastic!!

  19. AFET: La recette en azéri est ici. Bon appetit:)


  20. Your honey rolls look so tasty & lovely, Farida!!


  21. We love home baked rolls too. In fact, as a family we’ve decided to stop buying supermarket/factory made rolls. Home made ones are so much better and healthier too! I just posted Jamaican Coco Bread recipe if you want to check it out.


  22. i made this rolls and they r just awsome i cant believe i made them…a bit sweet but very nice ……………thanks for sharing

  23. my favorite…yum..:) . Thank you so sharing 🙂 You are the best, Feride!

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