Honey Butter Pull Apart Rolls
No holiday meal is complete without some rolls, am I right? Now, you could go the normal dinner roll variety, or just buy some at the store, but what fun is that? For Thanksgiving, I made these delicious pull apart rolls. To be honest, I've always loved the store-bought version of these my grandparents usually have at their holiday functions, so I figured why not try to make them from scratch?
There's something fun about being able to pull apart your roll into bits that are already supposed to be pulled apart, you know? It's a tactile experience. As a note, my rolls may be a bit poofier than yours may turn out. I had to let mine sit on the counter before going into the oven for a bit, so they started rising again thanks to the yeast. It may have just made them even fluffier and more delicious, but I guess I'd have to do another batch to be sure. Oh darn!
As you can see from the below photo, it can also be quite pretty. The below roll is from all of the scrappy end pieces when I was cutting up the dough. I thought oh this one will be the runt of the litter and be a bit sad, but instead it turned out looking something like a flower, almost. Really, you could get creative and make all of you rolls look like flowers, I'm sure, but you can also just be more precise in your cutting and have all of your rolls be "regular" like the one above.
Now, this may seem like a lot of work, but they're actually quite easy to make when you get down to it. The only thing is the time issue. Because you are working with yeast here, it's not like you can just make these on a whim to have in a few minutes' time. But I don't think you'll be disappointed if you do decide to make these! They're delicious right from the oven, and days later when you microwave them for about 30 seconds. Yum!
Honey Butter Pull Apart Rolls
- 1 1/2 cups hot water
- 1 Tablespoon active dry yeast
- 2 Tablespoons granulated sugar
- 2 Tablespoons vegetable oil
- 1 teaspoon salt
- 3 1/2 to 4 cups bread flour (all-purpose works too)
- 3/4 stick butter, melted
- 3 Tablespoons honey
- 3/4 teaspoon salt
- Spray a large bowl with cooking spray - set aside for now.
- In a small bowl, mix together the water, yeast, and sugar. Let sit until frothy, about five minutes.
- In a large bowl, mix together the oil, salt, 2 cups of flour, and the yeast mixture until combined well.
- Stir in the remaining flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl and isn't too sticky.
- Turn out onto a floured surface and knead until elastic, about 8 or so minutes. As a tip, I used about 3 1/2 cups flour in the bowl, then probably added another 1/2 cup when kneading to keep it from being too sticky. You can use a stand mixer with a dough hook, but I did it by hand.
- Place the dough in the greased bowl, cover with plastic wrap, and keep in a warm place until doubled in size, about an hour.
- After doubled, punch down the dough and lay on a floured surface.
- Roll out the dough until about 20 inches by 12 inches.
- Preheat your oven to 375F.
- In a small bowl, mix together the butter, honey, and salt, and brush the dough with half of this mixture.
- With a pizza cutter (or a knife if you don't have one), cut the dough lengthwise into sixths, and crosswise into twelfths.
- Make stacks of four dough squares and place each stack into a greased muffin cup. They should have the ends of the stacks placed down into the muffin so you will see the layers.
- Brush with the remaining butter mixture (I had a little extra that I used later to butter the rolls once they were done baking).
- Bake for 13-15 minutes until golden brown, and serve warm.
Recipe thanks to High Heels and Grills
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