Old-Fashioned Southern Honey Butter Rolls

Close up of Old-Fashioned Southern Honey Butter Rolls in Pyrex baking pan

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Old-Fashioned Southern Honey Butter Rolls

Old-Fashioned Southern Honey Butter Rolls in Pyrex baking pan
Old-Fashioned Southern Honey Butter Rolls

A recipe for  Old-Fashioned Southern Honey Butter Rolls recently caught my eye on Facebook. “Honey Butter Rolls?” I mused, scrolling to find the link to the recipe ” Now what on earth are those?” How could I not investigate this further, with the words honey and butter trilling through my head like a sweet siren’s song?

Lo and behold, when reading the recipe for the rolls I realized that Southern Honey Butter Rolls are really close to my family’s recipe for Babka, the eggy Easter bread that Ukrainians traditionally bake – and eat loaf upon loaf of for a week straight it seems. This melding of food in cultures never ceases to amaze me, how closely it all is intertwined.

I based this off of my family’s recipe for Babka, knowing that a couple of extra egg yolks in a dough take the final product over the top. And like all things Ukrainian – or Southern for that matter! – this recipe makes two dozen buns, just in case we are feeding an army.

These were beyond a hit.

Top down shot of Old-Fashioned Southern Honey Butter Rolls in Pyrex baking pan

You’ll need two 9×13-ish sized pans (I say “ish”  because my Pyrex pans are a little bigger) and a few hours of your time. The key to these is to let them rise fully and completely, which takes at least 50 minutes and I would err on the side of caution and make sure they are allowed an hour at each rising.

Take a peek at the bun below, then take a look ay the finished product. These buns need to rise, and they need to rise a lot in order to be the best buns out there.

Look at how much they rose and baked up to fill the spaces in the pan!

An hour each rising folks, no less. You will not experience Old-Fashioned Southern Honey Butter Rolls bliss if you don’t let them rise long enough! Be patient!

Honey Butter Rolls Dough in Pyrex baking pan ready for baking

Is there anything more dreamy than a pan of homemade buns? Especially these Old-Fashioned Southern Honey Butter Rolls?

I don’t think there is.

Close up of Old-Fashioned Southern Honey Butter Rolls in Pyrex baking pan

If you don’t want to make two dozen buns, freeze half of the dough after the first rise. Punch the dough down, divide it in half and place half into a freezer safe bag. To use, simply defrost, form into buns as directed and let rise for the second time.

The honey butter combo is really what makes these so special. Taking a pastry brush and swirling golden dabs of sweet goodness over the top of these beauties sets them apart from your ordinary dinner roll. The best part is that you are going to have leftover honey butter and to be frank it’s simply amazing when slathered on half of a fresh from the oven roll.

adding spread to a half of Honey Butter Rolls

I think I have found my holiday go-to bun recipe in these  Old-Fashioned Southern Honey Butter Rolls and this is definitely the recipe I’ll use for when I host large family dinners. The kids happily took buns to school for their lunches the following few days and I loved that this recipe was a sanity saver in more ways than one!

Happy Baking everyone!

Love,

Karlynn

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Old Fashioned Southern Honey Butter Rolls

Old Fashioned Southern Honey Butter Rolls, a rich eggy bun topped with a decadent honey butter topping!

5 from 3 votes
Close up of Old-Fashioned Southern Honey Butter Rolls in Pyrex baking pan
Prep Time
2 hours
Cook Time
15 minutes
Total Time
2 hours 15 minutes
Course
bread
Cuisine
American
Servings
24
Calories
239
Author
Karlynn Johnston

Ingredients

  • 1/4 cup warm water 100° to 110°
  • 2 1/4 teaspoons traditional yeast
  • 1 teaspoon honey
  • 1 3/4 cups milk
  • 1/2 cup butter
  • 2 large eggs
  • 2 eggs yolks
  • 1/3 cup honey melted
  • 4 teaspoons salt
  • 6 1/2 cups all-purpose flour
  • 1/2 cup butter softened
  • 1/4 cup honey

Instructions

  1. Grease (2) 9x13 baking pans and set aside.
  2. Combine first 3 ingredients in the bowl attached to a stand mixer fitted with the dough hook and let stand until mixture bubbles.
  3. Place milk in a large microwave safe mixing up and heat until foamy. Remove and place butter in the milk ,swirling until it's melted into the milk.
  4. Cool the milk mixture to around 100°F . Beat the eggs and egg yolks together until light and creamy, then mix into the milk. Stir in the honey and salt until the salt has dissolved. Add to the yeast mixture.

  5. Slowly add the 6 1/2 cups of flour, continuously mixing with the dough hook on medium speed. Combine completely, then let the dough hook knead the dough for an extra 4-5 minutes. Remove and place into large well oiled bowl . Cover with plastic wrap, and let stand 1 hour or until doubled in size.
  6. Punch down dough. Turn dough out on a well-floured surface. Divide into two equal parts. Divide each of those pieces into 12 balls and roll until smooth in shape. Place 12 dough balls into each 9x13 pan. Cover and let rise in a warm place free from drafts, 1 hour or until doubled in size.
  7. Pre-heat your oven to 400°F.

  8. Mix together the 1/2 cup softened butter and 1/4 cup honey until completely incorporated.
  9. Bake rolls for 14-15 minutes until very golden brown and the tops sound hollow when tapped. Remove from the oven and brush the tops with a fair amount of honey butter.
  10. Serve with the remaining honey butter!

Recipe Notes

Nutritional values may vary.

Nutrition Information

Calories: 239kcal, Carbohydrates: 33g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 52mg, Sodium: 470mg, Potassium: 74mg, Fiber: 1g, Sugar: 8g, Vitamin A: 305IU, Calcium: 31mg, Iron: 1.7mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Buns and rolls Butter Honey

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Mary Rahuba says

    Can this dough be refrigerated overnight and then baked the next morning? I read that you could divide after the first rise and freeze. At this point could I put in refrigerator over night and rise and bake in the morning.

  2. Destinee Hart says

    I don’t have any traditional yeast, but I do have brewer’s yeast from when I made lactation cookies. Is that ok to use?

    • Karlynn Johnston says

      I’ve never used it, and since it’s more a supplement your results would be different. May5 stars

  3. Shanleigh Rice says

    Naomi Hinman between the two of us we should have success in making these

  4. Alana Meisner says

    Do you think the dough could be made in a bread maker?

    • The Kitchen Magpie says

      Put the ingredients in the correct order and give it a whirl!

    • Alana Meisner says

      I’ll do it and report back! I planned on doing buns this weekend and I usually use the bread maker out of convenience. Fingers crossed!!

    • Wendy says

      Karlynn, I don’t have real yeast only dried, can I use that?

      • Karlynn Johnston says

        Hi Wendy, traditional yeast is the dried yeast in the jar, it will say traditional instead of quick rise on it!5 stars

  5. Stacey LeMoine says

    they take delicious to a WHOLE new level!

  6. Stacey LeMoine says

    they take delicious to a WHOLE new level!

  7. Stacey LeMoine says

    I made ’em… totally delicious! And of course, had honey butter on them. I am so looking forward to your cookbook!

    • Ann Picken says

      I don’t want my sister in law thinking her little buns don’t matter cause they are also awesome ! Maybe one day she might share it with the world right !
      Evelyn Pickenxoxo
      Thelma Picken

  8. Cheryl Clyne says

    You inspired me! Mine are rising now. For a full hour! Fingers crossed. (But hubby bought buns just in case…)

    • Don Wiley says

      Also inspired. Made half recipe and I probably ended up with 4 C flour. It was climbing the hook but not cleaning the sides. I was afraid that over kneading might affect the crumb.We shall see.

    • Don Wiley says

      The Kitchen Magpie Dough was very sticky after first rise. But, I did not let it rest.

    • Don Wiley says

      By the time I had my 19th roll formed, it was handling better. Bake was a bit over 20 min – but that’s my oven. Bottom has a very nice crunch and the crumb is acceptable. A definite keeper.

    • Cheryl Clyne says

      turned out great and everyone loved the honey butter!

  9. Don Wiley says

    Sounds like exactly what I have been looking for!

    • The Kitchen Magpie says

      They are our favourite! Hope that you enjoy them!!

    • Don Wiley says

      The Kitchen Magpie Gonna start a half batch right now. I need to get your cookbook.

    • The Kitchen Magpie says

      My first cookbook will be out this fall! Hang in there, it’s coming!!

  10. Jake Klassen says

    Amy don’t be chicken bake buns it’s easy

  11. The Kitchen Magpie says

    Amy you can do it! Trust me, these are so easy!

  12. Lenni Frame says

    These looks sooooo good!  Just wondering, in your ingredients list you have 1/3 cup of honey and 4tsp salt, when are these ingredients added to the recipe?

  13. Amy Melby says

    I have never tried baking bread or buns (aside from helping my grandma as a kid) and it terrifies me to try, lol.

    • dougchaz1 says

      I just mixed up dough and now its resting but do I add salt and 1/3c honey????

  14. Kimberly J. Stonehouse says

    They look awesome I might have to get brave and try it out

  15. The Kitchen Magpie says

    Pyrex is amazing for bread! I have another recipe I want to share soon, baked in Pyrex!

  16. Tracy King says

    I didn’t know you could do bread in Pyrex!!! Where have I been? I definitely have to try this.

  17. The Kitchen Magpie says

    Yes, this is my recipe and photos. I shared a pic last week and everyone wanted the recipe, just had to get it written up!

  18. koolaidpickle says

    KitchenMagpie This Southerner approves! \U0001f44d

    • KitchenMagpie says

      koolaidpickle Yay!! I’m so far from a Southerner, hope I did the buns justice 😉

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