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Honey Butter Pull-Apart Rolls

Honey Butter Pull-Apart Rolls

These Honey Butter Pull-Apart Rolls are delicious. Hence why there’s one missing in all the photos in this post: who can resist freshly baked bread?! Not me! If I had to compare them in texture and flavor to something you might be familiar with I would say maybe O’Charley’s free bread or Golden Corral’s (do not sleep on the buffet’s dinner rolls OK they are amazing).

I’ve only included stand mixer instructions for this Honey Butter Pull-Apart Rolls recipe because I seem to have lost my dough whisk in the move and I’m not making bread by hand without it. I will make sure to update this recipe with manual instructions as soon as I have replaced my dough whisk. In the meantime, I recommend consulting resources like King Arthur Baking or looking up a no-knead recipe.

Honey Butter Pull-Apart Rolls

Honey Butter Pull-Apart Rolls Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Honey Butter Pull-Apart Rolls recipe:

  • All-purpose flour: I don’t recommend using self-rising flour with this recipe, or with any yeast bread recipe. You don’t need the extra leavening, and it can actually throw off the flavor. Bread flour is fine; just expect chewier, slightly denser rolls. You don’t need to change anything else. Oh, and whether you use all-purpose or bread flour – Weigh it! If you don’t have a scale at least make sure you employ the fluff + level method of measuring.
  • Fine sea salt, granulated sugar: For flavor. It won’t make the dough sweet or salty, just brings out the natural flavors. These would be very sad, flavorless, empty rolls underneath the honey-butter glaze without salt and sugar.
  • Instant yeast: Active dry is a fine substitute, just make sure the water is slightly warm and you allow the yeast to bloom fully for about 7 minutes before adding the flour and milk.
  • Whole milk, water: I like to use water to bloom the yeast and milk for the remaining liquid. You can use all water, or all milk (minding the temperature for the portion of liquid you’re adding the yeast to). You can also substitute the liquid with plant-based milk.
  • Butter, honey: I use salted butter, but you can opt for unsalted if you like. Either way, use good butter as the flavor will matter very much. Use good honey too, your favorite! Fun fact: I don’t really like honey myself. Who’d have thought, right?
Honey Butter Pull-Apart Rolls

How to Make Honey Butter Pull-Apart Rolls

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Honey Butter Pull-Apart Rolls recipe:

  • Prepare for Honey Butter Pull-Apart Rolls. Add the water to the bowl of your stand mixture, along with the sugar and yeast. In a separate bowl whisk together the salt and flour. Once the yeast has risen to the surface of the water and become foamy go ahead and add the flour and milk.
  • Form the dough. Use the paddle attachment to combine into a shaggy dough on low speed. It’ll take about 2 minutes. Switch to the dough hook. Knead the dough on low-medium speed for 7 minutes. It should pull away from the sides of the bowl, hug the dough hook, and be only slightly sticky to the touch. Add more flour, 1 tbsp at a time if needed to reach the right consistency. You shouldn’t need to add more than 1/4 C, but the temp and altitude are factors, too. Oil a large mixing bowl with the vegetable oil and transfer the dough to it. Turn the dough over to make sure it’s coated in oil. Cover with a damp kitchen towel and let it rise in a warm place until it has doubled in size, somewhere around 2 hours.
  • Shape the Honey Butter Pull-Apart Rolls. Once the dough has risen punch it down and transfer it from the bowl to a floured surface. Form with your hands into a round shape. If the dough is very sticky sprinkle a bit of flour over the dough and use your hands to knead that in. – by using the heel of your hand to press down in the center of the dough ball and pushing it forward, then folding up the bottom edge of the dough and pressing it into the center, then repeating, turning the dough a quarter to the left or right every few kneads. When you’re happy with the consistency shape it back into a ball, then cut the shape into wedges, like a pizza, then slice those in half, so and so forth until you have the number of rolls you want. Make sure you have at the very least 8 of them (I recommend 12+): any larger and the baking instructions would need to be adjusted. Shape the slices into rolls by taking the corners of each dough wedge and folding them under and tucking them up as if trying to push them into an invisible hole in the center, forming the dough into a circular shape. Form your hand into a tight C and place the ball on the counter. Keep your hand cupped and move it in circles against the dough, allowing the counter to smooth the outside and tighten the dough into a perfect sphere. 
  • The Second Coming. Arrange the rolls on a greased baking sheet or in a greased baking dish, leaving a smidge of space between them. Cover again with a damp kitchen towel and let them rest for 30 minutes. Preheat your oven to 375°F and place a rack in the center. In a measuring cup add your butter, honey, and the reserved tablespoon of milk. Microwave just until the butter has melted, then whisk together into a sauce. After 30 minutes have passed uncover the rolls. Pour a thin layer of the honey butter sauce over the top of them – use about half to 2/3 of the total amount of sauce.
  • Bake the Honey Butter Pull-Apart Rolls. Bake the rolls in the oven for 20 minutes. After 20 minutes check for doneness – internally the rolls should be around 185°F. If the rolls are browned but not done in the middle tent them with foil and continue baking for another couple of minutes. Give the remaining honey butter a fresh stir in case it separated while the rolls were baking and pour it evenly across the tops of each roll. Serve hot. Dassit!

What To Serve With Honey Butter Pull-Apart Rolls

I think these Honey Butter Pull-Apart Rolls would go well with just about any meal but I have to give a special recommendation to the meal pictured below: Braised Tenderloin Tips, Creamy Garlic Mashed Potatoes, and asparagus. I mean just look at it —

Obligatory Pinterest Graphics –

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Honey Butter Pull-Apart Rolls


  • Author: María
  • Total Time: 3 hours 20 minutes
  • Yield: 1216 rolls 1x

Ingredients

Scale
  • 4 C (500 grams) all-purpose flour
  • 1 C + 1 tbsp whole milk, divided
  • 1/2 C water, warm
  • 3 tbsp butter, melted
  • 3 tbsp honey
  • 1 1/2 tablespoons sugar
  • 2 1/4 tsp instant yeast
  • 2 tsp fine sea salt
  • 1 tsp vegetable oil, as needed

Instructions

  1. Add the water to the bowl of your stand mixture, along with the sugar and yeast. In a separate bowl whisk together the salt and flour.
  2. Once the yeast has risen to the surface of the water and become foamy go ahead and add the flour and milk and affix the bowl to your stand mixer
  3. Use the paddle attachment to combine into a shaggy dough on low speed (1-2). It’ll take about 2 minutes.
  4. Switch to the dough hook. Knead the dough on low-medium (2-4)  speed for 7 minutes. It should pull away from the sides of the bowl, hug the dough hook, and be only slightly sticky to the touch. Add more flour, 1 tbsp at a time if needed to reach the right consistency. You shouldn’t need to add more than 1/4 C, but the temp and altitude are factors, too. You can also opt to manually knead more flour into the dough after it has risen, which you can see me demonstrate on Instagram.
  5. Lightly oil a large mixing bowl with the vegetable oil and transfer the dough to it. Turn the dough over to make sure it’s coated in oil. Cover with a damp kitchen towel and let it rise in a warm place until it has doubled in size, somewhere around 2 hours.
  6. Once the dough has risen punch it down and transfer it from the bowl to a floured surface and use your hands to form the dough into a round shape. If the dough is very sticky because you didn’t add any extra flour during the mixing process or maybe just not enough that’s OK: sprinkle a bit of flour over the dough and use your hands to knead that in. Use the heel of your hand to press down in the center of the dough ball and push it forward and down, stretching it, then fold up the bottom edge of the dough and press it into the center. Repeat this process – turning the dough a quarter to the left or right every few kneads and dusting with more flour as needed – until you’re happy with the consistency. Shape it back into a ball. 
  7. Cut the ball in half right down the center, then cut those halves into wedges, like a pizza, then slice those in half, so and so forth until you have the number of rolls you want. Make sure you have at the very least 8 of them (I recommend 12+): any larger and the baking instructions would need to be adjusted.
  8. Shape the pieces of dough into rolls by taking the corners of each dough wedge and folding them under and tucking them up as if trying to push them into an invisible hole in the center. Press your index finger and thumb together in an O shape and push the dough up through that hole while tucking the ends into the bottom, forming the dough into a circular shape. Now, form your hand into a tight C and place the ball on the counter. Keep your hand cupped and lightly pressed against the top of the ball, and move it in very fast circles, allowing the counter to smooth the outside and tighten the dough into a perfect sphere. 
  9. Arrange the rolls on a greased baking sheet or in a greased baking dish, leaving a smidge of space – maybe a quarter of an inch or so – between them. Cover again with a damp kitchen towel and let them rest for 30 minutes.
  10. Preheat your oven to 375°F and place a rack in the center. In a measuring cup add your butter, honey, and the reserved tablespoon of milk. Microwave just until the butter has melted, then whisk together into a sauce.
  11. After 30 minutes have passed uncover the rolls. Pour a thin layer of the honey butter sauce over the top of them – use about 1/2 to 2/3 of the total amount of sauce. Bake the rolls in the oven for 20 minutes. After 20 minutes check for doneness – internally the rolls should be around 185°F. If the rolls are browned but not done in the middle tent them with foil and continue baking for another couple of minutes.
  12. When the rolls are done pull them from the oven and give the remaining honey butter a fresh stir. Pour it evenly across the tops of each roll – not too much, or it can make the bottom of the bread soggy. Serve hot. Dassit!
  • Prep Time: 3 hours
  • Cook Time: 20 minutes
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