Rolls & Whipped Butter Recipe

Activate yeast

Combine warm water (about 100–110°F / 37–43°C) with 1 tsp of the sugar and the active dry yeast in a small bowl. Stir gently and let sit 5–8 minutes until foamy and fragrant. If it doesn’t foam, discard and use fresh yeast.

Warm milk and butter: In a small saucepan, heat the whole milk and 4 tbsp unsalted butter just until butter melts and the mixture is warm (110°F / 43°C). Do not scald. Remove from heat and let cool if necessary so it’s warm but not hot.

Combine dry ingredients: In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together 4 cups all-purpose flour, remaining 2 tbsp sugar, and 1 tsp fine sea salt.

Mix wet into dry: Pour the warm milk/butter mixture and the foamy yeast into the dry ingredients. Add the large egg. Mix on low speed until ingredients come together, about 2 minutes, scraping down the bowl as needed.

Knead the dough: Increase mixer speed to medium and knead 6–8 minutes until the dough is smooth, elastic and slightly tacky. If kneading by hand, turn the dough onto a floured surface and knead 10–12 minutes, adding up to 2 more tbsp flour if excessively sticky. The dough should pass the windowpane test (thin stretch without tearing).

First rise: Lightly oil a large bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot until doubled in size, about 60–75 minutes.

Shape rolls: Gently deflate the risen dough and turn it onto a lightly floured surface. Divide the dough into 12 equal pieces (about 2.5–3 oz / 70–85 g each). Shape each piece into a tight ball by folding edges to the bottom and rolling under your palm to create smooth tops.

Second rise: Place rolls in a 9x13-inch (or two round 9-inch) baking pan, spacing them evenly. Cover loosely with plastic wrap or a clean towel and let rise until puffy and nearly doubled, about 30–40 minutes.

Preheat oven and brush: Preheat the oven to 375°F (190°C). Just before baking, brush the tops of the rolls with 1–2 tbsp melted butter for a golden crust.

Bake: Bake rolls in the preheated oven for 15–18 minutes, rotating the pan halfway through, until the tops are golden brown and an instant-read thermometer in the center reads about 190–195°F (88–91°C).

Finish and cool: Remove rolls from oven and immediately brush again with remaining melted butter if desired. Let cool 5–10 minutes in the pan before serving warm.

Prepare butter: Cut the 8 tbsp room-temperature unsalted butter into small cubes and place them in a medium bowl. The butter should be soft but not melty.

Whip: Using a hand mixer or stand mixer with the paddle attachment, whip the butter on medium-high speed for 1–2 minutes until light and airy.

Add cream and seasonings: With the mixer on low, add 2 tbsp heavy cream, 1 tsp honey, and 1 tsp fine sea salt. Increase speed to medium-high and whip 1–2 more minutes until smooth and fluffy and the butter holds soft peaks. Taste and adjust salt or honey to preference.

Optional herb version: If using chives, fold in 1 tbsp minced fresh chives gently with a spatula for a savory-herb whipped butter.

Chill slightly and serve: Transfer whipped butter to a small dish. Chill briefly if too soft, or serve at room temperature alongside warm rolls. Keeps refrigerated in an airtight container for up to 5 days; bring to room temperature before serving.