Published: by lilyloutay 22 Comments
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These soft, pillowy delights are more than just a baked good; they're a warm hug of comfort. A multi-faceted kind of bread item - you can use these rolls as appetizers, part of a main course, or even dessert. They are one of my favorite southern staples on my table.
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- Ingredients Overview
- Substitutions
- Equipment
- Homemade Sweet Rolls
- Storage
- FAQ
Ingredients Overview
*See recipe card for exact quantities*
Sweet Rolls
- warm milk
- active dry yeast
- honey
- all-purpose flour
- melted butter
- egg
Egg Wash
- unsalted butter
- egg whites
Substitutions
- Gluten Free- use gluten free flour instead of normal all-purpose flour to make this gluten free. The ratio is usually 1:1,
- Yeast- if you don't have active dry yeast, you can usequick rise (known as Instant)yeast and you don't have to give it proofing time at the beginning of the recipe. You can add it immediately to your dry ingredients and mix in. However, I still suggest proofing regardless to make sure the yeast is doing what it's supposed to do.
Equipment
- 2 Small Mixing Bowls
- 1 Large Mixing Bowl
- 1 Wooden Spoon/Spatulaor you can use your hands like I do!
- Kitchen Towel
- 1 Cast Iron Skillet Pan
You can find some of my favorite equipmenthereif you need any guidance!
Homemade Sweet Rolls
Serve these homemade sweet rolls warm and enjoy! These are perfect for breakfast or as a sweet treat any time of the day.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 1 hour hr
Cook Time 25 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Breads
Cuisine American
Servings 8 rolls
Equipment
2 small mixing bowls
1 Large Mixing Bowl
1 Wooden Spoon/Spatula or you can use your hands like I do!
Kitchen Towel
1 Cast Iron Skillet Pan
Ingredients
Sweet Rolls
- 1 cup warm milk should be around 100-110℉
- 1 tablespoon active dry yeast
- 1 tablespoon honey for yeast activation
- ¼ cup honey for the rolls
- 4 cups all-purpose flour
- 4 tablespoons melted butter
- 1 egg
Egg Wash
- 1 tablespoon unsalted buttermelted melted
- 1 large egg onlythe egg whites
Instructions
In a small bowl, combine warm milk, active dry yeast, and honey. Stir gently, and let it sit for about 5-10 minutes until the mixture becomes frothy. This indicates that the yeast is active.
In a large mixing bowl, add the 4 cups of all-purpose flour. Make a well in the center.
Pour the melted butter, and the egg into the well in the flour. Drizzle honey to your heart's content (I personally suggest a ¼ cup).
Pour the small bowl of milk, yeast, and honey into the large mixing bowl with remaining ingredients.
Mix everything together until a dough forms. You can use a wooden spoon or your hands for this step.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. You may need to add a little more flour if the dough is too sticky.
Divide the dough into little balls, about the size that can fit in your hand. You want to take some dough and roll them until they're seamless spheres of dough.
Cover the your rolls with a kitchen towel and let the rolls rise for 20-30 minutes.
Preheat your oven to 350°F (175°C).
Place your rolls in a greased baking dish or cast iron, leaving a little space between each one.
In a small bowl, combine your Egg Wash ingredients. Then, gently brush egg wash on the top of your rolls.
Bake for about 25 minutes or until they are golden brown on top and cooked through.
Remove the sweet rolls from the oven and allow them to cool slightly.
Drizzle more honey and butter over the warm rolls if desired.
Video
Keyword bread, dessert, rolls, sweet rolls
Storage
- Room Temperature: If you plan to consume the sweet rolls within 1-2 days, you can store them at room temperature. Place the cooled sweet rolls in an airtight container or wrap them tightly in plastic wrap. Keep them in a cool, dry place away from direct sunlight and heat sources.
- Refrigerator: If you want to store the sweet rolls for a longer period, you can refrigerate them. Place the cooled rolls in an airtight container or wrap them tightly in plastic wrap. Refrigerate for up to 3-4 days. Before serving, you can warm them up in the microwave or oven to restore their softness.
- Freezer: To store sweet rolls for an extended period, freezing is the best option. After the rolls have cooled completely, wrap each roll individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 1-2 months. When ready to eat, thaw the rolls overnight in the refrigerator or at room temperature, then reheat in the microwave or oven before serving.
- Reheating: Whether you're storing the sweet rolls at room temperature, in the refrigerator, or in the freezer, it's best to reheat them before serving for the best taste and texture. You can warm them up in the microwave for a few seconds or in the oven at a low temperature until heated through.
FAQ
Why is my dough so sticky?
Your dough may be sticky because for a few reasons:
1) Too much liquid: The dough may have a higher hydration level than intended, leading to stickiness. This can happen if you accidentally add too much liquid.
2) Incorrect Flour Measurement: Using too much liquid relative to the amount of flour can result in a sticky dough. Make sure to measure your flour accurately, as too much flour can make the dough dry, while too little can make it sticky.
3) Overproofing: Overproofing the dough can also lead to stickiness. If the dough rises for too long, the gluten structure can weaken, resulting in a softer, stickier dough.
4) Kneading: Over-kneading or under-kneading can affect gluten development, leading to a stickier texture.
Why are my rolls so dense?
1) Overmixing the Dough: Overmixing the dough can develop too much gluten, resulting in a dense and tough texture. When making sweet rolls, mix the dough just until it comes together and is smooth, and avoid over-kneading or overmixing.
2) Insufficient Proofing Time: Proper proofing (allowing the dough to rise) is crucial for developing light and airy texture in sweet rolls. If the dough doesn't rise sufficiently during proofing, the rolls may turn out dense. Ensure that the dough is given enough time to double in size during proofing, which typically takes 1-2 hours depending on the recipe and ambient temperature.
3) Expired or Inactive Yeast: Using expired or inactive yeast can result in poor rising and lead to dense rolls. Always check the expiration date on your yeast and ensure that it is fresh. Additionally, make sure that the yeast is activated properly before adding it to the dough by proofing it in warm milk with a bit of sugar (or in this case, honey).
Can I use quick rise or instant yeast?
You can usequick rise yeast. It won't need proofing time at the beginning of the recipe; you can add it straight to your dry ingredients and mix in. However, I still suggest proofing to make sure the yeast is activate.
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Reader Interactions
Comments
Charlene Qualls
Thank you for all your the help. I think I can do it. ❤️Reply
Mary Schneider
I love everything about this. Such a great and simple recipe that is delicious. Seeing you do these types of recipes and using your cast iron cookware has inspired me to go back to my roots of a girl growing up in the holler and start cooking the way that I grew up watching my Me Ma cook and bake. Thank you for inspiring me and reminding me how special these memories are.Reply
Stephanie
Okayyyyy! I was worried about how these would turn out as a first timer. They are perfection!!!Reply
Rheda
Help! My dough got super crumbly…what did I do wrong and is there anyway to fix it? Thank you!
Reply
lilyloutay
You may need to add some water! I suggest adding 1 teaspoon of water and kneading for a few minutes until well absorbed and mixed in. If your dough is still crumbly, add another teaspoon and knead for another few minutes. Repeat this process until your dough is holding itself together but not too sticky
Reply
Rhonda Wendell
I'm new to all of this bread making but I couldn't get my dough to stick together. What dis I do wrong?
Reply
lilyloutay
You may need to add a little bit of water. I suggest adding 1 teaspoon of water and kneading again for a few minutes. See if that helps!
Reply
Lauren
Mine turned out very thick. Is that normal? Mine don’t look like the picture!
Reply
lilyloutay
Was your dough elastic and smooth? Did you let the dough do its rise before putting in the oven? These may have contributed towards the density of the rolls. Let me know - I wanna make sure you enjoy them rolls!
Reply
Lisa Hill
Mine did not turn out like yours. They were very dense, heavy and lumpy. HOWEVER, they tasted delicious!
What can I do to make them more smooth and fluffy?Reply
lilyloutay
Some of my thoughts below! Let me know if any apply to you.
Did you over mix the dough? Overmixing the dough can develop too much gluten which can make 'em dense and tough texture. When making sweet rolls, it's essential to mix the dough just until it comes together and is smooth. Avoid over-kneading or overmixing.
Did you give the dough sufficient proofing time? Proofing (allowing the dough to rise) is crucial for developing light and airy texture in sweet rolls. If the dough doesn't rise during proofing, the rolls may turn out dense. Ensure that the dough is given enough time to double in size during proofing.
Was your yeast expired or inactive? Always check the expiration date on your yeast and ensure that it is fresh. Additionally, make sure that the yeast is activated properly before adding it to the dough.
If the liquid (water, milk, etc.) used in the recipe is too hot, it can kill the yeast, preventing proper rising and resulting in dense rolls. Conversely, if the liquid is too cold, the yeast may not activate properly. The liquid should be lukewarm, around 110°F (43°C), to activate the yeast effectively.
Reply
Farrah
While reading this recipe , I heard it in my head in your sweet voice....especially the meeelk❤️ Thank you sweetness!
Reply
Cheyanne
These turned out beautiful and the texture was great but I definitely think they need saltReply
Morgan
My rolls came out thick and dense. They look like the picture though. Could I have added too much extra flour? I don't feel like they rose well either. Maybe that was the problem. I am definitely going to try again!
Reply
lilyloutay
It could be that you over-kneaded them or added too much extra flour. Make sure your yeast isn't expired either.
Reply
Ashley L
Hi there, video says 3 cups of flour but the recipe written out says 4 cups of flour. I made these using the written recipe and they’re really dense so I’ll try it with the video recipe.
Reply
Eileen
Is there only the one rise? It says let it rise for another 20 minutes but I don’t see instructions for a first rise? Thanks!
Reply
lilyloutay
only 1 rise! the "other" rise I was referring to was the proofing of the activated yeast. But only 1 rise of dough.
Reply
Liz
What do you think about using almond milk in these?
Reply
lilyloutay
You can definitely try! It should work. Consistency and taste may vary slightly, but generally, as long as your yeast is properly activated, you should be good!
Reply
Rene
Hi there sweetie, I'm new to the bread making world and im needing some help, which everyone knows i do..lol, and I know this is a silly question but I am needing more then 8 rolls, can I just double the recipe and they should come out ok, hopefully..lol. Thank you and thank you for being you. Love watching you! Hugs.
Reply
lilyloutay
Yes that should be just fine!
Reply
