The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Soft butter honey rolls

sam's picture

Soft butter honey rolls


Here is another attempt of soft butter honey rolls.  I used the following hydration estimates for the following ingredients:  Butter = 17%, Honey = 75%, Eggs = 75%, Milk = 90%.   My targeted overall dough hydration was 66%, and fortunately the dough was spot on.  Nice and pliable, not sticky at all, but not too stiff/dry either.

Here was the recipe I made w/pics.    All flour was KA bread flour, all weights in grams.

Total Dough Weight: 950
Targeted Dough Hydration: 66%
Total Dough Flour Weight: 572
Total Dough Water Weight: 378

Leaven Percentage: 39%
Leaven Hydration: 100%
Starter Percentage: 20%
Starter Hydration: 125%

Butter Percentage: 20.0%
Eggs Percentage: 10.0%
Whole Milk Percentage: 10.0%
Honey Percentage: 10.0%
Salt Percentage: 1.8%
Baker's Yeast Percentage: 5.0%

Levain Sour:

Flour Weight: 203
Water Weight: 198
Starter Weight: 45
Final Dough:

Flour: 349
Butter: 114
Eggs: 57
Whole Milk: 57
Honey: 57
Salt: 10
Baker's Yeast: 29


1) Mix ingredients for levain and ferment until ripened.
2) Mix all ingredients into final dough.
3) Bulk ferment 90 mins, folding the dough once half-way through.
4) Scale rolls at 50 grams, I could fit 15 in a 13x9 pan, with an initial space between each roll (they will join together as they rise).
5) Final ferment 60 mins, or until fully risen.
6) Make an egg-wash + butter glaze, brush before bake.
7) Bake at 375F for 40 mins.


I made 15 rolls for a single pan, and some extra which I made a small loaf from.  The crumb is shreddably soft and light, the crust is also light and flakey.


First one is about 15 mins into the final rise, the first balls I shaped had just started to join together:






I cut open the loaf to sample it.   (Saving the rolls for now..)



Happy baking!



EvaB's picture

Beautiful colour and they look really wonderful.

Will have to try them out!

sam's picture

Thanks EvaB,

In retrospect, I think if one is going to do 20% butter, might as well go for broke and do brioche with 50% or even 100% butter.   txfarmer and others have published some great ones.    :)     But this was a good starting butter-bread.   Tasty, and it disappeared quick.

For me this bread was about validating hydration estimations.   Funny that online documentation say honey is a small percentage of water, but in terms of how the dough feels, I believe honey should be counted as a much higher hydration value.   Or maybe it is just the honey I happen to be using.

The hydration estimates for the other ingredients, butter, milk and eggs, was graciously 'stolen' from other people's posts here, and so far I think they are pretty good.

Thanks again.


EvaB's picture

that different honey locally looks different, and I don't think its how its put into the jars, more like what the bees eat on and the nectar so I wouldn't wonder if the water percentages wasn't different. Most honey on the market is a blend of different producers honeys, so the blend would have a different percentage from place to place. We have two local producers at farmer's market, and while they live within 20 miles of each other, they produce totally different looking and tasting honeys.

And of course there is a difference in liquid or creamed honey!

The brioche is something I keep looking at, but haven't tried yet, so will try both and see if I like the buns better!