Honey Butter Pull-Apart Rolls

Photo by Lori R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1-1/2

    cups hot water {as hot as you can get it out of the tap.}

  • 1

    Tbsp. active dry yeast

  • 2

    Tbsp. sugar

  • 2

    Tbsp. vegetable oil

  • 1

    tsp. salt

  • 3-1/2 to 4

    cups bread flour {or all-purpose flour is fine)

  • 3/8

    cup (3/4 stick) salted butter, melted

  • 3

    Tbsp. honey

  • 3/4

    tsp. salt

Directions

*Note: I did this in my stand mixture with my dough hook and it was the easiest thing ever. Hand mixing should work well too, but I highly recommend it in a stand mixer if you have one!* Spray a large bowl with cooking spray; set aside. In a small bowl, mix together water, yeast, and sugar; let stand until frothy, about 5 minutes. In a large bowl, combine the oil, salt, 2 cups of flour, and the yeast mixture until well combined. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl and is no longer sticky. Turn out onto a lightly floured surface and knead until elastic, about 8 minutes. Place the dough in the greased bowl and cover with a damp cloth; let rise in a warm place until doubled in size. After doubled, punch down dough and lay on floured surface. Preheat oven to 375°F. Roll dough out until about 20 inches by 12 inches. In a small bowl, combine butter, honey, and salt. Brush dough with half of the butter mixture. With a pizza cutter, cut dough lengthwise into sixths and crosswise into twelfths. Make stacks of 4 dough squares and place each stack into a greased muffin tin cup. Brush with the remaining butter mixture. Bake for 13-15 minutes or until golden brown. Serve warm.

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