Honey Wheat Beer Rolls

Prep: 4 hours
Cook: 15 minutes
Total: 4 hours 15 minutes
Yield: 18 rolls
Honey Wheat Beer Rolls


  • 1/2 cup milk
  • 1 package active, dry yeast
  • 5 cups bread flour
  • 1/4 cup dry milk powder
  • 1/4 tsp salt
  • 2/3 cup wheat beer
  • 3 large eggs
  • 1/4 cup honey
  • 4 Tbsp unsalted butter room temperature

Honey Butter Topping:

  • 4 Tbsp unsalted butter melted
  • 1 tsp honey
  • 1/2 tsp coarse salt


  1. In microwave safe bowl, add milk and microwave for about 20 seconds until milk is just warm, not hot. Stir in yeast and let sit for about 5 minutes, or until foamy.
  2. In the bowl of a stand mixer, with your dough hook, add flour, milk powder, and salt. Add the milk/yeast and beer and mix until combined.
  3. Add eggs, one at a time then add honey and butter and allow dough to knead until it forms a dough ball; about 8-10 minutes.
  4. Turn dough out onto plate or kitchen counter, then coat bowl with a little olive oil. Add dough ball back to bowl, cover with plastic wrap and let rise in warm place until doubled in size; about 1-2 hours.
  5. Punch down dough and knead for about 1 minute. Cut large ball into 16 equal pieces and roll each into a small dough ball. Place in baking dish that has been lightly coated with butter or nonstick cooking spray.
  6. Cover with plastic wrap and allow to rise again in warm area until doubled in size; another 1-2 hours.
  7. Once the rolls have doubled in size, preheat oven to 400° F.

  8. In a small bowl, combine melted butter and honey then brush tops of rolls and sprinkle with coarse salt.
  9. Bake at 400° F for 12-15 minutes or until golden brown.

Recipe Notes

Adapted from The Beeroness

Recipe by Jennifer Meyering