Delicious way to add more flavor to your next family dinner. These soft and fluffy honey dinner rolls are made with lemon and honey inside and topped with warm, buttery lemon honey mixture.
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How bright do your family’s eyes light up when they see fresh dinner rolls on the table?
My family gets pretty excited. One year, I forgot to make rolls or biscuits for Thanksgiving dinner and you should have seen those sad, disappointed looks I got. It didn’t matter that I cooked for two days, making delicious, juicy turkey, mashed potatoes, sweet potato casserole, two different vegetables, salad, homemade sangria, and TWO dessert dishes. Apparently, that was all irrelevant without the dinner rolls.
So don’t repeat my mistake this upcoming Easter dinner, or on any other family holiday, and make sure to remember the rolls! Better yet, make these delicious Lemon and Honey Dinner Rolls that are bursting with flavor and covered in sweet buttery mixture.
To make it look pretty and festive, I wanted my honey dinner rolls to look like a flower, so I baked them in 9-inch round pans. The rolls look so pretty served in a shape of a flower, it makes the whole dinner experience extra special.
Of course, you don’t have to make these dinner rolls in two round pans, you can use one 9×13 pan instead. The round share is just for the pretty look.
- 1½ cups milk
- 1 Tbsp sugar
- 1 packet of Rapid Rise yeast (1/4 oz)
- 4 to 4¼ cups all purpose flour
- 3 Tbsp salted butter, melted
- 1 egg
- 1 tsp lemon extract
- Zest of 1 lemon
- 2 Tbsp honey
- 1 tsp salt
- Butter topping:
- 2 Tbsp butter, melted
- 1½ Tbsp honey
- ¼ tsp lemon extract
- Combine sugar and yeast in a mixing bowl.
- Warm up your milk to 120 degrees and add warm milk to the sugar and yeast. Stir and let the mixture bloom for 10 minutes.
- Add 3 cups of flour and salt to the mixing bowl of the electric mixer. Start mixing on low and pour in the milk mixture.
- Add egg, melted butter, honey, lemon extract and lemon zest to the mixing bowl as well.
- Add remaining flour to the mixture, while it's stirring, ¼ cup at a time. Mix until all flour is just combined. The dough will be thick and coming off the walls but still sticky.
- Turn the dough onto a lightly floured surface and knead it a few times.
- Shape it into a circle, cover with some saran wrap and a towel and let it rest and rise for 30-45 minutes. (I usually put my dough on a thick cutting board and I leave it on or near a warm stove. Make sure the stove-top is NOT on but the oven is on low temperature.)
- Divide the dough into 12 equal pieces. (You can make smaller rolls and more rolls but dividing into 24 pieces but you will have to adjust baking temperature.)
- Very lightly flour your hands and roll each dough piece into a ball.
- I chose to do these dinner roll in 2 9-inch round pans because I wanted to achieve a flower look. You can choose to use a 9x13 pan and place all dough balls into one pan. Make sure to grease the pans you use.
- Add rolled dough balls into greased pans. Divide the dough balls into 6 in each round pan (or place all 12 in a 9x13 pan). Cover with a towel and let them rise for 30-60 minutes, until doubled in size.
- Preheat the oven to 375.
- Bake dinner rolls for 18-20 minutes, until golden brown on top. (Remember to adjust time if making 24 smaller rolls.)
- Melt butter in the microwave and mix it with honey and lemon extract. Brush all dinner rolls generously with the butter mixture.
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