Ingredients
Equipment
Method
Proof the yeast
- Add the warm water, honey, and yeast to the bowl of your stand mixer. Stir gently. Cover loosely and let rest for 5 to 10 minutes until bubbly and foamy. If the mixture does not foam, discard and start again with fresh yeast.
Add remaining ingredients
- Add the egg, softened butter, non-fat dry milk powder, bread flour, and salt to the bowl. No need to mix first.
Knead the dough
- Attach the dough hook and knead on medium low speed for 5 to 7 minutes. The dough should become smooth and elastic, slightly tacky but not sticky. It should pull away from the sides of the bowl while remaining soft.
First rise
- Form the dough into a ball and place it back into the bowl. Cover with plastic wrap or a clean towel. Let rise at room temperature for about 1 hour, or until doubled in size.
Shape the rolls
- Lightly flour your counter. Roll the dough into a large rectangle about 1/2 inch thick. Fold the rectangle in half like a book, and then roll out again to 1/2 inch thick rectangle. Cut into 20 to 26 small squares using a knife or pizza cutter.
Second rest
- Place the squares onto a parchment lined baking sheet, leaving slight space between each one. Cover and let rest for 30 minutes.
Bake
- Bake in a preheated 350°F oven for 10 to 12 minutes, until lightly golden on top.
Finish and serve
- Brush the rolls with melted butter while still warm. Serve with cinnamon honey butter if desired.
Video
Notes
- The dry milk powder helps create that soft, enriched texture you expect from restaurant rolls.
- Bread flour gives structure while still staying tender.
- Folding before cutting creates subtle layers that make these rolls feel extra fluffy.
Storage
- Store baked rolls in an airtight container at room temperature for up to 3 days.
- Reheat in a warm oven for 5 to 7 minutes to soften.
- You can freeze baked rolls for up to 2 months. Cool completely, slice if you plan to use as little sandwich rolls, wrap tightly, and thaw at room temperature before reheating.
- Dough can also be frozen after the first rise. Thaw overnight in the fridge, then shape and bake as directed.
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Nutrition information is automatically calculated, so should only be used as an approximation.