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Golden Honey Pan Rolls

A cousin in North Carolina gave me the recipe for these delicious honey-glazed rolls. Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. The rich buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! —Sara Wing, Philadelphia, Pennsylvania
  • Total Time
    Prep: 35 min. + rising Bake: 20 min.
  • Makes
    2 dozen

Ingredients

  • 1 cup warm 2% milk (70° to 80°)
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1/2 cup canola oil
  • 2 tablespoons honey
  • 1-1/2 teaspoons salt
  • 3-1/2 cups bread flour
  • 2-1/4 teaspoons active dry yeast
  • GLAZE:
  • 1/3 cup sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon honey
  • 1 large egg white
  • Additional honey, optional

Directions

  • In bread machine pan, place the first 8 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.)
  • When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let rest for 10 minutes. Divide into 24 pieces; shape each into a ball. Place 12 balls each in 2 greased 8-in. square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
  • For glaze, combine the sugar, butter, honey and egg white; drizzle over dough. Bake at 350° until golden brown, 20-25 minutes. Brush with additional honey if desired.

Test Kitchen tips
  • Dissolve yeast in warm milk. In another bowl, combine egg, egg yolk, oil, honey, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough; cover and let rest 10 minutes. Turn onto a lightly floured surface. Divide and shape into 24 balls; place 12 each in 2 greased 8x8-in. baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350° glaze and bake as directed.

  • Editor's Note
    We recommend you do not use a bread machine's time-delay feature for this recipe.
    Nutrition Facts
    1 roll: 139 calories, 6g fat (2g saturated fat), 22mg cholesterol, 168mg sodium, 18g carbohydrate (5g sugars, 1g fiber), 3g protein.

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    Reviews

    Click stars to rate
    Average Rating:
    • Jellybug
      Jan 31, 2021

      The rolls were fluffy and delicious. Everyone enjoyed them. I am not a lover of sweet toppings, but this roll was amazing

    • vewebber58
      Dec 6, 2020

      These are heavenly! Since they had a sweet topping I made them for breakfast....I was a little concerned because others said the topping burned on theirs, but fortunately that didn't happen. I followed the directions exactly, they rose beautifully both times......super yummy, and definitely a keeper!

    • Ivelisse
      Dec 2, 2020

      We love the recipe! In two months we did over 60 batches and our friends and family were all delighted to get them! We've been busy! ??Sometimes we add a bit more honey to the glaze and sometimes we even use powered sugar when they come out for decoration.

    • Mfon
      Nov 26, 2020

      Recipe was promising. I used APF and probably could’ve baked it from the first rise. The salt was overpowering. recipes like this that I’ve seen, use 1 tsp of salt. If you have tastebuds that are sensitive to salt, the 1/2 tsp makes a huge difference. The dough didn’t rise well the 2nd time around, so I wound up with biscuits rather than rolls. Worth giving it recipe another try. Overall, it’s the salt that did it for me.

    • Corrie
      Sep 26, 2020

      Directions very deceiving, make sure you read BOTH sets of instructions. I did not know there was a second set of them if you scroll farther. Wasted time/ingredients on them!

    • Amy
      Sep 23, 2020

      These rolls are really great. I have made them without the sweet glaze, and just brushed them with warm butter when they come out of the oven for a less sweet taste. But both ways, are good. Texture was wonderful, they raised perfectly, and are now a regular for family dinners.

    • mrscessna
      Sep 6, 2020

      These were a little too sweet for my taste. The dough was very sticky and flattened out like biscuits.

    • justmbeth
      Apr 16, 2020

      I had to keep the family out of these before dinner because they kept disappearing. I did not have 2 8x8 pans so I used a 16x11, which seemed to work out well. Definite will make again. .

    • Shelda
      Apr 14, 2020

      No comment left

    • Grace
      Apr 3, 2020

      Pan roll recipe I had bee looking for. Loved it!