Honey Butter Pull-Apart Rolls

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I just want to say thank you to all of you that gave me good wishes after a stressful week of work. While the craziness isn’t completely eliminated, things have been much better after our staff meeting. I guess I can’t complain too much though. What else do I expect from being in a crowded area with 5 other women? Uh, bring on the drama!

Anyway, 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 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.

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.

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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