Honey Rolls for your Honeybun

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honey rolls

Honey Rolls for your Honeybun

Course: Breads
There are restaurants who plop breadsticks down as soon as you’re seated and there are restaurants that offer $14 bread baskets. And then there’s Hatchet Hall and their secret weapon: The Honey Bun. Brian Dunsmoor is the Chef/Owner and his pastry chef is the most delicious Paige Russell. She warms our hearts with chess pies, custard cakes and the one dish I stop in for- the pillowy rolls she serves with freshly whipped honey butter. I can’t. The Southeastern inspired restaurant makes every dish on their wood fired grill, from octopus to a killer grilled bread smothered with the best chicken liver mousse ever. Everything at HH rocks, but we keep coming back for the buns.
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  • 1-1/3 cups Water 300g, at room temperature
  • 3 tsps Active dry yeast 11g
  • 1/3 cup Honey 100g
  • 4-1/4 cup White whole wheat flour* 555g
  • 2 ounces Butter 56g, at room temperature
  • 2 tsps Salt 10g
  • 1 Egg + 1 tsp water


  • Place the water, yeast and honey in the bowl of a stand mixer and let sit for 5 minutes. Add the flour, butter and salt and work with the dough hook for 4-5 minutes.
  • Let the dough rest at room temperature, covered, for 1-1/2 hours.
  • Divide the dough into 16 pieces and roll into 16 buns. Line an 8″x8″ square cake pan with parchment (or a little melted butter). Place the rolls inside and let them proof (a final rise) for 1 hour. Preheat the oven to 400F. Whisk the egg and water together and brush over the buns. Bake for 10-12 minutes.
  • Serve with whipped honey butter! (Whip 4 ounces butter with 2 Tbsps honey and a pinch of salt). * We love using Grist & Toll’s Sonora or Red Fife, available at Grist & Toll or our front desk.