Honey Yeast Rolls with Maple Butter

2 Dec

And suddenly, it’s December! How wild. I’ve got a billion things to do before the end of the day, so sadly I’ve got to keep the KefChat to a minimum–but once you get these certified-awesome rolls in your mouth, you won’t want to be talking, anyway.

photo(3)I followed this recipe down to the last tablespoon of real, live, gluten-FILLED flour. If I’m gonna taste test something smothered in gluten, it’s gotta be worth it–I made it three times and it always resulted in perfect bready smell, taste, and texture. Hope you enjoy it too.

Honey Yeast Rolls with Maple Butter


  • 2 ¼ tsp instant yeast
  • 1 c warm water (105-115° F)
  • ¼ c honey
  • 3 TBS canola oil
  • 1 ¼ tsp salt
  • 1 egg, lightly beaten
  • 4 c bread flour
  • 2 TBS butter
  • 1 TBS pure maple syrup
  • sea salt for sprinkling


  1. Stir the yeast and water together in the bowl of a stand mixer fitted with the paddle attachment. Stir in the honey, oil, salt, and egg on medium speed until well-combined. Add 3 cups of flour to the bowl and mix on low speed until the dough forms a wet and shaggy mass. Switch to the dough hook and with the mixer on low speed, add up to another ½ cup of flour a couple tablespoons at a time. Continue to knead for another 8 minutes, until the dough is smooth and elastic.
  2. Transfer the dough to a lightly oiled bowl, cover the bowl tightly with plastic wrap, and allow the dough to proof in a warm space until doubled in size, about 2 hours.
  3. Lightly grease a 9- or 10-inch round baking or pie dish. On a well-floured work surface, knead the dough for 30 seconds. Shape it into a ball and let rest, covered with a clean kitchen towel, for 10 minutes. Punch the down the dough, divide it into 10 or 12 equal-sized pieces (a kitchen scale works great for this) and arrange them in the prepared baking dish, leaving a little space between each one. Cover again with the kitchen towel and allow the dough to rise for 20-30 minutes. The rolls will puff slightly but will not double.
  4. Meanwhile, preheat the oven to 400° F. Melt the butter and stir in the maple syrup until evenly combined. Brush the melted maple butter over the tops of the rolls and sprinkle the rolls lightly with a little sea salt. Bake for 15-20 minutes, until the tops are golden brown. Lay a piece of foil lightly over the rolls and continue to bake for another 10 minutes. The center of the rolls should register 190° F on an instant read thermometer. It’s critical to check the temperature because the tops of the rolls may look like the rolls are cooked through, when in fact they are not. Note that the salt may brown a bit – the sugar in the maple syrup will cause this to happen but this will not affect the flavor.
  5. Transfer the pan to a wire rack and brush the rolls again with the remainder of the melted maple butter. Allow the rolls to cool for 5 minutes before serving.

3 Responses to “Honey Yeast Rolls with Maple Butter”

  1. Tara December 2, 2014 at 8:34 pm #

    So happy you loved these rolls! Stuffing them in my mouth is about all I can manage to do as well, especially when perfectly warm from the oven!

    • cookingupkefi December 3, 2014 at 1:23 pm #

      Tara these were THE talk of my Thanksgiving dinner! Thanks for sharing such a great recipe!


  1. Some Recipes for Your Snow Day | Cooking Up Kefi - January 21, 2016

    […] Honey Yeast Rolls with Maple Butter […]

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