Soft & Fluffy Honey Yeast Rolls (Bread Machine Dough Cycle) Thanksgiving Rolls!

November 9, 2025

Bread Machine Dough Cycle Honey Yeast Dinner Rolls Recipe — THANKSGIVING ROLLS! Looking for a great roll recipe? In this video, I'll show you how to easily make the most delicious honey yeast rolls using the dough cycle of your bread machine. These rolls are soft, fluffy, and bursting with honey flavor, making them perfect for your Thanksgiving and Christmas dinners!

12 Rolls:

1 cup (240 g) warm water, about 105–110°F (40–43°C)
⅓ cup (110 g) honey
3 tablespoons (42 g) melted butter
3 ¼ cups (405 g) all-purpose flour (500 grams FMF)
1 ½ teaspoons (9 g) salt
2 teaspoons (6 g) active dry yeast or instant yeast

Instructions:
To Make Using the Bread Machine Dough Cycle: Place the ingredients into your bread loaf pan in the order listed (wet before dry in a bread machine). Choose "dough" or "dough cycle" on your bread machine and press start. Be sure to check your ball of dough after about 3-5 minutes. If it isn't coming together into a nice ball of dough, add 1/8 c more flour until it does. Or, if it looks crumbly and not smooth, add about 1 Tbsp of water until it looks smooth, like mine. In 1.5 hours, the dough cycle will end and it will be ready to shape into rolls. Divide into 12 rolls and place in well-greased or oiled 9x13. Let
rise on countertop covered with oiled plastic wrap for about 30-45 minutes or until risen. Place into preheated 350-degree oven and bake for 20 minutes. Brush will butter, and cover with tea towel to let cool or serve immediately. ENJOY!
To Make Using a Stand Mixer: Measure water, honey, and yeast into the mixing bowl, followed by the butter, flour, and salt, and let knead in stand mixer for 6-8 minutes (I use speed 2). Add additional flour if needed until not sticking to the sides of the mixing bowl. After it has kneaded, cover bowl with a warm wet tea towel and let dough rise for about 45 minutes. Punch down and shape into 12 rolls. Place into a well-oiled 9x13 and cover with oiled plastic wrap. Pre-heat oven to 350 degrees and let dough rise about 45 minutes to an hour or until risen. Bake for 20 minutes. Brush with butter while hot.
To Make by Hand:
Measure water, honey, and yeast into the mixing bowl, followed by the
butter, flour, and salt, and stir to combine until it comes together into a ball. Turn out onto floured surface. Sprinkle flour on top of dough and on your hands. Turn dough over and press out into the flour until it become easier to work with, then begin hand kneading. Hand-knead the dough for about 8-10 minutes, adding flour as needed, until dough
become smooth, and then passes the poke test or windowpane test (See this video for more detailed instructions: https://youtu.be/Bs0wok8k2Zw). Place in well-oiled bowl with a warm, wet tea towel on top. Let rise until expanded or doubled in size, about an hour. Divide and shape into 12 rolls, place in a well-oiled 9x13 pan, cover with oiled plastic wrap, and let rise for about 30-45 minutes. Bake in a preheated 350-degree oven for 20 minutes. Rub butter on the rolls and cover with tea towel or serve hot. To Make with Fresh Milled Flour: Use 500-525 grams of fresh milled flour (add just enough so that it isn’t sticky). I like to use all hard white wheat, and sometimes I’ll mix ¼ to ½ kamut, spelt, red wheat, etc. I also like to add an egg and autolyze for at least 15 minutes before adding the yeast. Increase knead time to 10-12 minutes or until windowpane is achieved.

Printable Recipe

*If you're looking for a healthier alternative to plastic bread bags, our beeswax bread bags are a healthy way to store your bread! They are reusable, made of 100% cotton, infused with organic beeswax and coconut oil, naturally antibacterial to keep your bread from molding, and handmade by me and my daughters on our family farm!