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4.54 from 71 votes

Sweet Dinner Rolls (No Bread Machine)

Course bread, dinner rolls
Servings 28 rolls
Author Divas Can Cook


  • 1/3 cup very warm water
  • 1 envelope active dry yeast 2 1/4 tsp
  • 5 Tablespoons + 1/4 teaspoon sugar
  • 1 1/3 cups warm whole milk
  • 1 large egg slightly beaten (room temperature)
  • 1 1/2 tsp salt
  • 5 tablespoons butter chopped and softened
  • 4 cups all-purpose flour may need more
  • 4 Tablespoons butter softened
  • 3 Tablespoons honey
  • 3 Tablespoons confectioners sugar


  • In a small bowl add warm water.
  • Sprinkle in the yeast and 1/4 teaspoon of sugar.
  • Stir gently until combined.
  • Let mixture rest for 10 minutes until foamy.
  • Pour yeast mixture into a large bowl and add 5 tablespoons sugar, warm milk, egg, salt, and butter.
  • Mix until well combined.
  • Gradually add in flour, mixing well after each addition. (you will need to switch to using a rubber spatula once the mixture becomes a sticky dough)
  • Transfer dough to a large, greased bowl.
  • Cover bowl with plastic wrap and place in a warm, draft-free area for about 2 hours or until doubled in size.
  • Grease knuckles and punch dough down to release the air.
  • Transfer dough to a floured surface.
  • Add just enough flour to dough and hands to handle dough without it sticking to your hands.
  • Divide dough into two equal balls.
  • Roll out the balls into 13-inch circles (like a pizza)
  • Slice the dough with a pizza cutter into small wedges.
  • Brush dough with honey butter.
  • Flour your fingertips and roll each wedge up starting at the widest end.
  • Place rolls on a greased cookie sheet, pointed tip tucked under.
  • Cover with plastic wrap and place in a warm area until rolls are doubled in size, about 1 hour.
  • Preheat oven to 375.
  • Remove plastic wrap and bake for 15-20 minutes or until golden.
  • Brush hot rolls with leftover honey butter.
  • Serve hot!
  • To Make Honey Butter: Combine all honey butter ingredients. Stir until creamy.



Be sure water is warm enough to activate the yeast but not too hot to kill the yeast.
The yeast MUST become foamy.