Pull-Apart Honey Rolls

Honey Pull Apart Rolls

Love a good sweet roll? I sure do. These honey rolls have just the right amount of sweetness that I love! I served these for breakfast and my family LOVED them warm from the oven. The rolls are soft and yummy, but the glaze really makes these rolls special. We ate these with extra Earth Balance spread and honey, which was DIVINE. These are easy to make and even easier to eat! Enjoy!

Honey Pull Apart Rolls 2

Honey Pull Apart Rolls 3

Honey Rolls

4-4½ cups gluten-free all-purpose flour blend of choice
3 teaspoons xanthan gum (omit if already in your flour blend)
¼ teaspoon cream of tartar
½ teaspoon kosher salt
3 teaspoons active dry yeast
½ cup neutral oil of choice (such as grape seed oil)
2 tablespoons honey
6 tablespoons applesauce mixed with 2 teaspoons baking powder
2 cups warm non-dairy milk of choice (about 100° F)


⅓ cup coconut sugar
2 tablespoons Earth Balance Spread, melted and cooled
1 tablespoon honey
1 teaspoon non-dairy milk

Line two 8×8-inch baking pans with parchment paper and set aside. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, if blending by hand), place 4 cups flour, xanthan gum, cream of tartar and salt. Mix on low speed until well combined. Add the yeast and mix again until well combined. Add the oil, honey, and applesauce mixture and mix until wet ingredients get incorporated into dry mixture. With the mixer on low, add milk to the mixture in a slow, steady stream. Once the mixture has started to come together, turn the mixer up to about half speed and beat for about 6 minutes. The dough should be thick and smooth, but tacky to the touch. If it seems too wet, add more flour by the tablespoon and mix well until you reach the right consistency. Turn the dough out onto a very lightly floured flat surface, ideally a silicone baking mat. Pat down the dough into a mound about 1½ inches tall and divide evenly into 24 balls. Roll each piece between wet palms to make a proper ball and then, if necessary, in the flour on your flat surface. Divide the balls of dough between the two prepared pans, spacing them evenly. They will be relatively close together. Cover the pans with plastic wrap and place them in a warm, moist, draft-free spot. Allow the dough to rise for about 30 minute or until the rolls are about 150 percent of their original size and touching one another. While the rolls are rising, preheat oven to 375°F and mix the glaze ingredients in a small bowl. Using a pastry brush, brush the tops of the rolls generously with the glaze. Bake for 18 to 20 minutes in the preheated oven until lightly browned, rotating once while baking. (Adapted slightly from Recipe Source: Nicole Hunn)

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