If you have been looking for a dinner roll that stays pillowy-soft for days instead of hours, you are in the right place. Most homemade bread turns into a brick by the next morning because it lacks the moisture-retaining “dough conditioners” found in store-bought bags.
By using a simple Japanese starter technique called Tangzhong and swapping refined sugar for raw honey, these rolls are a “Good Stuff” triumph. They are incredibly versatile too-you can shape them into 15 jumbo dinner rolls or 20 smaller buns for the perfect party sliders.
The Secret to Long-Lasting Freshness: Tangzhong
Tangzhong is a simple roux made by precooking a tiny portion of your flour with liquid. When you cook the flour first, it pre-gelatinizes the starches, allowing the flour to absorb much more moisture than it could on its own.+1
The result is a roll that has a higher rise and stays fresh on the counter for 3 days without getting stale. It is the ultimate real-food hack for amazing texture.
The “Good Stuff” Ingredient Spotlight
To keep these rolls within our mission of simple, clean swaps, I focus on high-quality pantry staples rather than processed additives.
Unbleached Unenriched Flour or Whole Cell Crushed Wheat
I love using whole cell crushed wheat, and have been using it for many years! Another good option is looking for an unbleached, unenriched flour. There are so many reason why flour choice is important!
Raw Honey
This replaces the refined white sugar found in most recipes. Honey is a natural humectant, meaning it helps pull moisture into the dough. Using Pure Raw Honey also keeps the enzymes and minerals intact while providing a gentle sweetness. Check out more about why I love using honey as a natural sweetner!
The Baker’s Schedule
Timing is everything when it comes to fresh bread. Here is how to time your bake so these rolls are warm for a 6:00 PM dinner:
- 1:30 PM: Make the Tangzhong and let it cool.
- 2:00 PM: Mix and knead the dough in your stand mixer.
- 2:15 PM – 3:45 PM: First rise
- 3:45 PM: Shape the rolls and place in the pan.
- 4:00 PM – 5:00 PM: Second rise until puffy.
- 5:15 PM: Bake for 20 minutes.
- 5:40 PM: Brush with butter and let rest before serving.
Expert Tips for Success
Working with a high-hydration dough can be tricky. Here is how I ensure a perfect bake every time:
- The “Tacky” Test: The dough should be soft and tacky, this is an enriched dough that is not going to form an easy ball- but it should not stick to a clean finger. If it’s too gloopy, add flour one tablespoon at a time.
- Watch the Honey: Honey browns much faster than sugar. If the tops look dark but the rolls aren’t done, tent them loosely with foil.
- Kneading: Whether you use a stand mixer or knead by hand, don’t rush it! Developing that gluten is what gives you the “shred.”
A Note on Equipment
I personally love using my Ankarsrum for this recipe because the roller and scraper handle soft doughs beautifully. However, you can absolutely make these in a standard KitchenAid with a dough hook or even by hand!
Pan Size & Honey Tangzhong Dinner Roll Sizes
I usually bake these in a 9×13 pan. You can do 15 rolls arranged 3 x 5 for standard size dinner rolls, or make 20 slightly smaller ones if you want them a little more snackable.
If I’m making sliders, I go with 20 rolls arranged 4 x 5. They bake up soft and pull-apart perfect, and the size works great for little sandwiches.
Frequently Asked Questions (FAQ)
Can I make these rolls ahead of time?
Yes! You can shape the rolls, put them in the pan, DO NOT LET THEM DO THE 2nd RISE- instead, refrigerate them overnight for the second rise. Just let them sit at room temperature for 30–60 minutes before baking the next day.
How do I store leftovers?
Once fully cooled, store them in an airtight bag at room temperature. They will stay soft for up to 3 days.
Can I freeze them?
Yes! Bake them fully, let them cool, and freeze for up to 3 months.
Ultimate Honey Tangzhong Dinner Rolls: Softest Slider Buns
Make the softest Honey Tangzhong dinner rolls with this simple recipe. Using raw honey and a simple tangzhong addition, these rolls stay fresh for days!
Ingredients
Tangzhong
- Whole milk: 120 g
- Water: 120 g
- Bread flour: 30 g
Dough
- Bread flour: 570 g
- Instant yeast: 18 g
- Salt: 10 g
- Honey: 85 g
- Eggs: 2 large eggs
- Whole milk: 80 g
- Water (lukewarm): 120 g
- Butter, softened: 6 tbsp
Egg Wash
- Egg: 1 large egg
- Milk or water: 15 g
Instructions
1. Make the Tangzhong
In a small saucepan, whisk together milk, water, and flour.
Cook over medium heat, whisking constantly, until VERY thick and paste-like. This can also be done in the microwave, start off with 1 minute, and then 30 second bursts whisking in between.
Remove from heat and let cool to warm or room temperature.
2. Mix the Dough
In the bowl of a stand mixer (Ankarsrum: roller + scraper):
Add bread flour, instant yeast, and salt. Add honey, eggs, milk, water, and cooled tangzhong. Mix until a rough/shaggy dough forms.
3. Add Butter
Add softened butter one tablespoon at a time, kneading between additions until fully incorporated.
Dough should be very soft, stretchy, but this will be a tacky/stickier dough. It should not stick to a clean finger when poked. If it is still way too sticky, add one tbsp of extra flour at a time.
4. First Rise
Transfer dough to a lightly greased bowl.
Cover and let rise in a warm place until doubled, 1–1½ hours.
5. Shape
Punch down dough and divide into rolls. Divide into 15 rolls for medium rolls, or 20 rolls in for a smaller slider size.
Shape into smooth balls and place in a greased baking dish, they fit great in a 9x13..
Cover and let rise again until puffy, 45–60 minutes.
6. Bake
Preheat oven to 350°F (175°C).
Whisk egg and milk/water. Lightly brush tops.
Bake 18–22 minutes, checking early-honey browns faster.
If needed, tent loosely with foil.
7. Finish
Brush hot rolls generously with melted butter.
Cool slightly before serving.
Storage
Once fully cooled, store airtight at room temperature.
Rolls stay soft 2–3 days thanks to honey + tangzhong.
Notes
Find more recipes like this at thegoodstuffbakeshop.com
