Salty Honey Butter & Homemade Rolls On The Smoker

Ingredients

• 1 cup Water (Warm to 105‑115°F to activate yeast)
• 1 tablespoon Instant Active Dry Yeast (Instant yeast, no need to proof separately)
• 0.25 cup Unsalted Butter (Melted; reserve a small portion for skillet greasing)
• 1 large Egg (Room temperature)
• 1 tablespoon Honey (Adds subtle sweetness to the dough)
• 1 teaspoon Kosher Salt (For dough seasoning)
• 2.5 cups All‑Purpose Flour (Start with 2½ cups; may need up to 3 cups depending on moisture)
• 1 stick Unsalted Butter (Softened for whipping into honey butter)
• 0.25 cup Honey (For honey butter)
• 1 teaspoon Vanilla Extract (Adds aromatic depth to honey butter)
• 1 pinch Flaky Kosher Salt (Finishing sprinkle on rolls)
• 1 tablespoon Unsalted Butter (Melted for brushing hot rolls)

Instructions

1. Warm Water & Activate Yeast

   Measure 1 cup of water and warm it to 105‑115°F. Sprinkle 1 tablespoon of instant active dry yeast over the water and let sit for 2‑3 minutes until slightly foamy.

   Time: PT5M

2. Combine Wet Ingredients

   Add 0.25 cup melted butter, 1 large egg, 1 tbsp honey, and 1 tsp kosher salt to the yeast mixture. Whisk until fully incorporated.

   Time: PT5M

3. Incorporate Flour and Form Dough

   Add 2½ cups all‑purpose flour to the wet mixture. Stir with a rubber spatula until a shaggy dough forms, then continue mixing, scraping the bowl sides, until the dough pulls away from the sides and forms a soft ball. If the dough feels too sticky, add flour a tablespoon at a time, up to a total of 3 cups.

   Time: PT5M

4. Prepare Cast Iron Skillet

   Brush the inside of a 12‑inch cast iron skillet with a thin layer of the reserved melted butter. This prevents sticking and creates a golden crust.

   Time: PT2M

5. Shape Rolls

   Turn the dough onto a lightly floured surface. Divide into 12 equal pieces (about the size of a golf ball) and place them in the prepared skillet, spacing them evenly.

   Time: PT5M

6. First Proof

   Cover the skillet with a clean dishcloth and place it in a warm spot (e.g., just above a pre‑heated oven) for 30 minutes, or until the rolls have doubled in size.

   Time: PT30M

7. Preheat Grill/Oven

   While the dough is proofing, preheat your grill or oven to 400°F (200°C).

   Time: PT10M

   Temperature: 400°F

8. Bake Rolls

   Place the skillet on the grill or in the oven and bake for 25 minutes, or until the tops are golden brown and the bottoms are a deeper, caramelized brown.

   Time: PT25M

   Temperature: 400°F

9. Whip Honey Butter

   In a mixing bowl, combine 1 stick softened butter, 0.25 cup honey, 1 tsp vanilla extract, and a pinch of flaky kosher salt. Use a hand mixer on medium speed to whip until light and fluffy, about 3‑4 minutes.

   Time: PT5M

10. Finish Rolls

    When the rolls are done, remove the skillet from heat. Brush the tops of the hot rolls with 1 tbsp melted butter and sprinkle a light pinch of flaky salt over each roll.

    Time: PT2M

11. Serve

    Transfer the rolls to a serving platter. Serve warm with the whipped honey butter on the side.

    Time: PT1M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

25 g

Fat

5 g

Fiber

1 g

Ingredient Substitutions

• Instead of Instant Active Dry Yeast: Active dry yeast (same amount), Fresh yeast (double amount)
• Instead of Unsalted Butter: Margarine, Clarified butter
• Instead of Egg: Egg replacer (1 tsp flaxseed + 3 tsp water), Applesauce (¼ cup)
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Kosher Salt: Table salt (use ¾ tsp), Sea salt
• Instead of All‑Purpose Flour: Bread flour, Whole‑wheat pastry flour
• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Vanilla Extract: Almond extract (½ tsp), Maple extract (½ tsp)
• Instead of Flaky Kosher Salt: Sea salt flakes
• Instead of Unsalted Butter: Melted margarine

Equipment Needed

• Large Mixing Bowl
• Rubber Spatula
• Measuring Cups and Spoons
• Hand Mixer
• 12‑Inch Cast Iron Skillet
• Clean Dishcloth or Kitchen Towel
• Oven or Grill with Temperature Control
• Basting Brush (optional)

Critical Steps — Do Not Skip

• Activating the yeast at the correct temperature (105‑115°F).
• Achieving a soft, non‑sticky dough that pulls away from the bowl sides.
• Proofing the rolls until they double in size.
• Painting the cast‑iron skillet with butter to prevent sticking and create a crust.
• Baking at 400°F for a golden top and darker, caramelized bottom.
• Whipping honey butter to a light, fluffy consistency.
• Brushing the hot rolls with melted butter and finishing with flaky salt.

Chef Tips from the Video

• Use a kitchen thermometer to get the water temperature spot‑on for yeast activation.
• For an extra‑crisp bottom, pre‑heat the cast‑iron skillet for 2 minutes before adding the dough.
• If you like a sweeter roll, increase the honey in the dough by an additional tablespoon.
• A light dusting of flour on the skillet before placing the rolls helps prevent sticking.

Troubleshooting

Storage

Refrigerator: Store rolls in an airtight container for up to 3 days; reheat before serving.

Freezer: Wrap tightly in foil and freeze for up to 2 months; thaw and reheat at 350°F for 10‑12 minutes.

Room temperature: Best consumed the same day; can sit at room temperature for up to 1 day in a covered dish.

Make-Ahead Tips

• The dough can be refrigerated overnight after shaping; let it come to room temperature and finish proofing before baking.
• Whipped honey butter keeps well in the refrigerator for up to 1 week; bring to room temperature and re‑whip before serving.

Frequently Asked Questions