Honey Butter Pull-Apart Rolls

Honey butter pull-apart rolls baked in a muffin tin, with honey in the dough and butter layered between folds. Soft, tender, and lightly sweet with a pull-apart texture.

Course Appetizer, Bread, Side Dish

Cuisine American

Keyword Christmas Eve rolls, honey butter pull-apart rolls, honey butter rolls, muffin tin rolls, pull-apart dinner rolls

Prep Time 20

Cook Time 18

Rise Time 1 30

Total Time 2 8

Servings rolls

Calories 360kcal

Author Cathy Pollak

Equipment

Stand Mixer with dough hook. For kneading evenly without overworking the dough.
12-Count Muffin Tin Keeps the rolls close so they rise and bake together.
baking sheet Catches honey butter between layers.
pastry brush For brushing honey butter between layers.
cooling rack Allows the wolls to cool without steaming the bottoms.

Ingredients

Dough:

½ cup (120 ml) warm milk
¼ cup (60 ml) warm water
¼ cup (85 g) honey
2 large eggs room temperature
1 tbsp (about 1¼ standard yeast packets) RapidRise yeast
3½-4 cups (420-480 g) all-purpose flour
1 tsp (5 g) kosher salt
½ cup (113 g) butter softened, cut into tablespoons

Honey Butter Filling:

6 tbsps (85 g) butter melted
6 tbsps (127 g) honey

Optional Finish:

Additional melted butter for brushing after baking
Additional honey for drizzling

Instructions

Add the warm milk, warm water, honey, eggs, and instant yeast to the bowl of a stand mixer and whisk briefly to combine. Attach the dough hook and add 3½ cups (420 g) of the flour, the salt, and the softened butter. Mix on low speed until the dough begins to come together, then increase the speed slightly and knead until the dough clears the sides of the bowl and wraps around the hook, about 3–4 minutes. If needed, add additional flour 1 tablespoon (8 g) at a time just until the dough comes together. Continue kneading for 4–5 minutes more. The dough should be soft and supple, slightly tacky but not sticky. Avoid over-flouring, as this will result in dry rolls.
½ cup (120 ml) warm milk, ¼ cup (60 ml) warm water, ¼ cup (85 g) honey, 2 large eggs, 1 tbsp (about 1¼ standard yeast packets) RapidRise yeast, 3½-4 cups (420-480 g) all-purpose flour, 1 tsp (5 g) kosher salt, ½ cup (113 g) butter
Transfer the dough briefly to a clean surface. Lightly spray the mixing bowl with nonstick cooking spray, return the dough to the bowl, and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
Whisk together the melted butter and honey for the filling and set aside. Spray a 12-cup muffin tin with nonstick cooking spray.
6 tbsps (85 g) butter, 6 tbsps (127 g) honey
Turn the risen dough out onto a clean work surface and divide it in half. Roll one half into a rectangle approximately 14 × 16 inches (36 × 41 cm). Cut into 6 long strips, then cut each strip into 6 pieces, for a total of 36 rectangles. Brush each piece with the honey butter, stack in groups of 6, and place each stack on its side into a muffin cup. Repeat with the remaining dough to fill all 12 muffin cups.
Cover loosely and let rise again until noticeably puffy, about 20–30 minutes. They do not need to double during this second rise. Meanwhile, preheat the oven to 350°F (175°C).
Place the muffin tin on a rimmed baking sheet lined with parchment paper to catch any honey butter that may bubble over. Bake for 18–22 minutes, or until the rolls are golden brown. Let rest in the pan for 5 minutes, then carefully transfer to a wire rack. If desired, brush the warm rolls with additional melted butter and drizzle with honey before serving.
Additional melted butter for brushing after baking, Additional honey for drizzling

Notes

Dough feel matters more than exact flour amounts. Stop adding flour as soon as the dough clears the bowl and feels soft and slightly tacky.
Instant yeast can be mixed directly into the dough. If using active dry yeast, dissolve it in the warm milk and water first. Let it bloom before proceeding.
Baking the muffin tin on a lined sheet pan prevents honey butter from dripping onto the oven floor.
Nutrition values are calculated based on ingredient weights and divided evenly per roll.

If you’re making these honey butter pull-apart rolls, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition