Cookies
British Seeded Morning Rolls with Honey Butter
Original recipe: 12 servings · Prep: 20 min · Cook: 20 min · Total: 130 min
By Beginnerbakes Editorial TeamPublished Apr 8, 2026 | Updated Nov 7, 2026
British
130 mins
Beginner-friendlyEasyStep By StepComfort Food
British Seeded Morning Rolls with Honey Butter. Estimated 130 minutes including 20 minutes preparation, about 90 minutes rising and 20 minutes baking, plus cooling. Rising depends on room temperature and dough expansion.
Prep
20 min
Cook
20 min
Total
130 min
Servings
12
Difficulty
easy
Cuisine
British
Ingredients
Servings
12
- 500g strong white bread flour
- 7g instant yeast (1 sachet)
- 10g salt
- 300ml warm water (about 40°C / 105°F)
- 25g unsalted butter, softened
- 1 tablespoon sunflower or vegetable oil (for greasing)
- 1 egg, lightly beaten (for egg wash)
- 2 tablespoons mixed seeds (poppy, sesame, sunflower seeds)
- 50g unsalted butter (for honey butter glaze)
- 2 tablespoons runny honey
Instructions
-
In a large mixing bowl, combine the bread flour, instant yeast, and salt, keeping the yeast and salt from sitting in one pile before mixing.
-
Add the warm water and softened butter, then mix with a wooden spoon or your hands until a rough dough forms.
-
Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, until smooth, elastic, and slightly tacky but not sticky.
-
Place the dough in a lightly oiled bowl, cover with a damp tea towel or wrap, and leave in a warm place for about 1 hour, until doubled.
-
Knock back the dough gently to remove large air bubbles.
-
Divide the dough into 12 equal pieces and shape each piece into a tight round roll.
-
Place the rolls on a parchment-lined baking tray, leaving about 3 cm between them. Cover and prove for about 30 minutes, until puffy.
-
Preheat your oven to 430 degrees F (220 degrees C), or 400 degrees F for a fan oven.
-
Brush the rolls with beaten egg and sprinkle with the mixed seeds.
-
Bake for 18 to 20 minutes, until golden brown and hollow sounding when tapped underneath.
-
Melt the butter for the glaze in a small saucepan and stir in the honey.
-
Brush the hot rolls with warm honey butter, then cool slightly on a wire rack before serving.
Frequently Asked Questions
- Can I make the dough ahead?
- Yes. After shaping the rolls, cover and refrigerate overnight, then let them puff at room temperature while the oven preheats before baking.
- Why did my rolls turn dense?
- The dough may not have proved long enough, or the water may have been too hot and weakened the yeast. Let the dough double and use warm, not hot, water.
- Can I skip the honey butter glaze?
- Yes. The rolls are still good without it, but the glaze adds shine, softness, and a gentle sweet finish.
- Can I freeze these rolls?
- Yes. Freeze baked cooled rolls for up to 2 months, then thaw and warm before serving.
Storage and Reheating
Store cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Keep them covered so the crust does not dry out.
Freeze baked rolls for up to 2 months. Reheat in a 300 degrees F oven for 6 to 8 minutes, then brush with a little fresh honey butter if you want the just-baked shine.
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