I don’t know about you, but I love rolls with a good honey butter. There’s a particular well-known restaurant chain that has rolls and honey butter as an appetizer and I could honestly eat like four of them. When I found this recipe I was really excited because I wanted to recreate those rolls.

The recipe itself isn’t very difficult. You mix everything together for the rolls and then knead it with a stand mixer. You can let it rise for 15 minutes or longer at room temperature and I think I let mine go for around 30 minutes while I mixed together my honey butter.

I rolled out the dough, brushed it with the honey butter, and then rolled it as directed. Apparently my cutting wasn’t great because some were a little bigger than others (as you can tell from the picture), but they weren’t too bad. You can let these rise for 30 minutes or overnight and like last week’s recipe I let mine rise overnight in the fridge.

You’ll let these sit out for 30 minutes before baking. They looked great coming out of the oven, but as I went to cut into them I realized it was still raw in the middle so we had to put them back into the oven for another 15 minutes. Even then the ones in the middle still had some raw sections so we could only eat the ones around the middle. I was pretty disappointed as I had high hopes for these. They tasted good, but not as good as I’d hoped and certainly not since some of them were still raw.

My cousin said she had tried this recipe as well and had the same problem so I’m not sure if there’s something we both did that caused the issue or what. It’s an easy recipe and I imagine would be good if you could get them to bake all the way through so if you try these good luck!

Baking Ease	10
Time Spent	8
Taste	8
Visual	9

Recipe Used: Half Baked Harvest