What makes these home made pull apart buns super special is no processed sugar just a little honey. And the secret sauce is the double glaze one with sesame seeds and one with honey, butter and salt. The salty, nutty, honey flavor combo is unmatched in any other dinner rolls I have tried.
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ROLLS:
1 tablespoon unsalted butter or cooking spray (for the baking pan)
4 1/2 cups all-purpose or bread flour (562 g)
10 g rapid rise or Active Yeast
2 teaspoons kosher or sea salt
1 1/3 cup whole milk
1/4 cup unsalted butter
4 tablespoons honey
1 large egg
2 large egg yolks
FOR TOPPING
1 large egg (beaten, for egg wash)
3 tablespoons sesame seeds
1/4 cup unsalted butter
2 tablespoons honey
Flakey sea or kosher salt or Maldon salt
TO MAKE THE DOUGH:
- Butter or spray a 9×13-inch baking pan or something comparable and set aside.
- In the bowl of a stand-up mixer (with the hook attachment), add the flour, yeast and salt. Mix until combined. (can also be done by hand)
- In a small pot, set over medium-low heat, warm the milk, butter and honey, until butter is melted, being sure it’s not too hot (it should be lukewarm) or else the yeast won’t rise. If it does get a bit too hot, simply let it stand at room temperature or in fridge until it cools down.
- Pour the liquid mixture into the dry ingredients.
- In a small bowl, add the egg and egg yolks and beat until combined. Add the egg mixture to the flour mixture and knead with machine on medium speed for about 5-7 minutes, until smooth and elastic. Scrape bowl when needed.
- Rub a medium bowl with about a teaspoon of oil or butter, (or spray), and transfer the dough to the bowl. Cover and allow to rise for 60 minutes. Alternatively, cover and allow to rise in the fridge for 12 to 24 hours.
TO ASSEMBLE THE ROLLS:
- Divide the dough into 16 equal pieces. Weigh them if you want them to be the same size. Each piece of dough should weigh about 64 grams. Or just eyeball it this one is very forgiving.
- Roll the dough into balls stretching the dough and pinching it under the ball of dough to make sure it has a smooth top.
- Transfer them to the buttered pan and allow them to rise for about 90 mins. They should have doubled in size and should be puffy and supple. *Note: if you let the dough rise in the fridge overnight, you can assemble them straight from the fridge but they usually need to rise for a bit longer (since the dough will be quite cold).
- Preheat the oven to 350 degrees F.
- Brush the tops of the rolls with the egg wash and sprinkle with sesame seeds. Transfer to the oven to bake until golden brown, about 20 minutes. Internal temp will be about 190 degrees.
TO MAKE THE HONEY BUTTER:
- In a small saucepan, on low heat, melt the butter and add the honey. Mix together until smooth.
- When the buns come out of the oven, immediately brush the tops with the honey butter mixture and sprinkle with flakey sea salt.
NOTES:
- I never have whole milk so usually I just water down 10% cream about 50/50 with filtered water.
- This recipe uses a stand-up mixer but alternatively you can knead the dough by hand for about 10 minutes
- Careful not to over proof at either stage or rolls will start to fall.
- You can store these rolls in a sealable plastic bag and keep them at room temperature.
- To rewarm them, wrap them in foil in a 200 degrees F oven for 10 minutes.
- If you don’t have flakey salt, feel free to top them with a pinch of regular kosher or sea salt.
- Leftover buns make gorgeous garlic bread or croutons
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