Honey Brown Rolls or Loaves

Honey Brown Rolls or Loaves


"This bread is just like the bread served at several famous casual dining chains. It's very moist, sweet and just hard to stop eating! Great with soup."


2 h 55 m servings 212 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place the water, sugar, butter, honey, bread flour, whole wheat flour, vital wheat gluten, cocoa powder, instant coffee granules, salt, and yeast into the pan of a bread machine in the order recommended by the manufacturer. Set the machine for the dough setting, start, and allow machine to complete cycle.
  2. Remove the bread pan with dough from the machine, and set pan into warm water (about 90 degrees F, 32 degrees C). Cover the top of the pan with a towel, and allow the bread to rise in the pan until doubled, about 1 hour.
  3. Turn the dough out onto a floured work surface, punch down, and divide into 12 equal pieces for rolls, or 3 pieces for small loaves. Form the dough into balls. Line a baking sheet with parchment paper, and place rolls on the prepared baking sheet. Sprinkle with sesame seeds. Place the baking sheet into a warm place, and allow to rise until bread is doubled, about 30 minutes.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Spray the inside of the preheated oven with water, and immediately place rolls in oven. Bake until rolls are light golden brown, 15 to 20 minutes. For loaves, bake until browned and they sound hollow when tapped, 20 to 25 minutes.


  • Cook's Note:
  • The color of these rolls will be slightly less intense, but the taste will be the same. Restaurants put food coloring in to get a richer brown, which I chose to eliminate.
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  1. 11 Ratings


I do not have a bread machine to make this recipe, I used my Kitchen Aid mixer. I think that any good bread recipe can be easily adapted to be made by hand. I proofed the yeast with the warm wat...

This adapted very well to using my KA mixer. Proofed the yeast (1 pkt of active dry yeast) in warm water (110 degrees F) for about 10 minutes until it reached foamy stage, and then added melted...

This was a FANTASTIC recipe. If your buns/loaves came out too dense, that means you didn't allow them to rise properly. These were light, and airy and perfect with soup. :) Thanks for posting!