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Honey Butter Pull-Apart Rolls


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Rate this recipe 4.6/5 (28 Votes)
Honey Butter Pull-Apart Rolls 1 Picture


  • 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


Adapted from


Step 1

*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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