Bread & Butter Recipe

Proof the yeast

In a small bowl, combine warm water (1 1/4 cups) and granulated sugar (2 tbs). Sprinkle active dry yeast (2 tsp) over the surface and let sit 5–10 minutes until foamy and active.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together all-purpose flour (4 cups) and fine salt (1 1/2 tsp).

Combine wet and dry

Add the foamy yeast mixture, warm milk (1/2 cup), and softened unsalted butter (4 tbs) to the dry ingredients. If using a stand mixer, use the dough hook on low; mix until a rough dough forms, about 2–3 minutes.

Knead

Increase speed slightly and knead by mixer for 5–7 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface and knead for 8–10 minutes, adding a little flour only if dough is excessively sticky.

First rise

Lightly oil a clean bowl with vegetable or olive oil (1 tsp). Place the dough in the bowl, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free place until doubled in size, about 60–75 minutes.

Shape rolls

Punch down the risen dough to release air. Turn onto a lightly floured surface and divide into 8 equal pieces (about 85–95 g each). Shape each piece into a tight ball by stretching the surface and pinching the seam underneath.

Second rise

Place the shaped rolls on a parchment-lined baking sheet or in a lightly greased 9x13-inch pan, spaced evenly. Cover loosely with a towel or lightly greased plastic wrap and let rise until puffy, about 30–40 minutes.

Preheat and bake

Preheat oven to 375°F (190°C). Brush the tops lightly with 1 tbs softened unsalted butter. Bake rolls for 18–22 minutes, rotating halfway, until golden brown and the internal temperature reads ~190°F (88°C).

Cool slightly

Remove from oven and if desired brush again with a little more butter for a glossy finish. Let cool on a wire rack for 10 minutes before serving warm with honey butter.

Soften and combine

Meanwhile, in a medium bowl, combine softened unsalted butter (6 tbs) and mild honey (3 tbs).

Whip

Using a hand mixer or a fork, whip the butter and honey together until light and fluffy, about 1–2 minutes. Scrape down the bowl as needed to ensure even mixing.

Season

Stir in fine sea salt (1/4 tsp) and optional lemon zest (1/2 tbs) to brighten the flavor. Taste and adjust honey or salt to preference.

Chill / serve

Transfer the honey butter to a small serving dish. Chill briefly if you want it firmer (15–20 minutes) or serve immediately alongside warm rolls. Keep any leftovers refrigerated in an airtight container for up to 7 days.