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High Heels and Grills

husband and wife, foodies for life

Honey Butter Pull-Apart Rolls

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As we were preparing Sunday dinner last week, I knew I needed a side of some yummy rolls to complete the meal. My mom made the best rolls growing up and I was so excited to get her awesome recipe from her! I gave her a call and…she was in the car. Coming home from Disneyland. Without her roll recipe anywhere near her. Who does that? Talk about a failed plan! {And talk about the jealousy that ensued as I wished I had just spent the weekend in Disneyland. Sheesh.} I guess I’ll have to share that recipe with you another time, but in the meantime, I found this delicious roll recipe at Readable Eatables, but decided to put a sweet spin on it. I present to you, these divine honey butter pull-apart rolls!

Can I be completely honest here? I may or may not have eaten 3 of these rolls for dinner that Sunday. I just couldn’t help myself. Lack of portion control? Yes. Was it oh so worth it? Most definitely. After both Zachary and I’s first bite, we looked at each other and knew this was going to be a recipe that we made for us and for our kids and for our grandkids and for our great grandkids, etc. all the way until we are dead. You have got to try them! They’ll rock your world.

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Honey Butter Pull-Apart Rolls

Ingredients

  • 1 & 1/2 cups warm water
  • 1 Tbsp. active dry yeast
  • 2 Tbsp. white sugar
  • 2 Tbsp. vegetable oil
  • 1 tsp. salt
  • 3 & 1/2 to 4 cups bread flour, divided {or all-purpose flour is fine)
  • 6 Tbsp salted butter, melted
  • 3 Tbsp. honey
  • 3/4 tsp. salt

Instructions

  1. Spray a large bowl with cooking spray; set aside.

  2. In the bowl of a stand mixer, mix together water, yeast, and sugar; let stand until frothy, about 5 minutes.

  3. Add the oil, salt, and 2 cups of flour, to the yeast mixture. Use the dough hook on low to medium, until well combined.

  4. 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.

  5. Turn out onto a lightly floured surface and knead until elastic and no longer sticky.

  6. Place the dough in the greased bowl and cover with a damp cloth; let rise in a warm place until doubled in size.
  7. After doubled, punch down dough and lay on floured surface.
  8. Preheat oven to 375°F.
  9. Roll dough out until about 20 inches by 12 inches.
  10. In a small bowl, combine butter, honey, and salt.
  11. Brush dough with half of the butter mixture.
  12. With a pizza cutter, cut dough lengthwise into sixths and crosswise into twelfths.
  13. Make stacks of 4 dough squares and place each stack into a greased muffin tin cup.
  14. Brush with the remaining butter mixture.
  15. Bake for 13-15 minutes or until golden brown.
  16. Serve warm.
My favorite part is when they’re right out of the oven and they’ve got almost a caramelized glaze all over them. Mmm-mm good. I think I’m going to go make a batch right now. Enjoy!
-Sarah

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  12. Kathryn Ferguson Griffin says

    Sweet, Lord! These look good! You will be one of the features tomorrow at my Make it Pretty Monday party at The Dedicated House. So, pop on in and grab a feature button. Can’t wait to see what you will bring to the party tomorrow. Toodles, Kathryn @TheDedicatedHouse

    Reply

    • Zachary and Sarah @ HHG says

      Oh no! It could be either if those things. Sometimes after five minutes it’ll look like mine hasn’t done a thing, but then I’ll tap the bowl and it’ll start to bloom. I hope that helps! Otherwise, I would try buying some new yeast. 🙂

      Reply

  27. Nicole says

    Made these a couple of years ago and hubby had been bringing them up more frequently in the last few weeks.

    Made them tonight for a family dinner and everyone was fighting over leftovers.

    Reply

  28. Samantha says

    These look wonderful! Do you have a recommendation on the amounts if I used my sourdough starter instead of yeast?

    Reply
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