1 cup water
2 tbsp melted butter
1/2 cup milk
2 tbsp honey
1 tbsp active-dry yeast
3 1/2 cups all-purpose flour
1 tsp sea salt
extra melted butter, for brushing on top
- Prep your oven and baking dish. Heat the oven to 400°F. Grease a 9×13 dish with cooking spray or butter, and set aside.
- Heat liquids over stove-top until it reaches 110°F. It will be warm but not hot to the touch. Pour the liquid mixture into the large bowl or stand mixer. Add the yeast evenly on top, give it a quick stir with a fork, and let the yeast activate for 5 minutes until it is foamy.
- Add in 3 1/2 cups of flour (not all of the flour at once) and the salt.
- Mix with the bread hook on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. Continue mixing on low speed for 4-5 minutes until the dough is smooth. Then form the dough into a ball with your hands and transfer it to a greased bowl.
- Let the dough rise. Cover the bowl with a towel for 15 min.
- Form the rolls. Gently punch the dough down and divide into 15 equal-sized pieces (I eyeball mine – they don’t have to be perfectly even!). Place each dough ball in the greased baking dish. Cover the dish and let rise again for another 15 min.
- Pop in the oven for 15 minutes, or until the rolls are lightly golden brown on top and cooked through. Brush with more butter when done and serve warm! Enjoy.