Pull Apart Rolls with Orange-Honey Butter

SERVES: 14

Ingredients for Dough

• 1 stick Unsalted Butter, melted, cooled, plus more for basting
• Olive Oil, for brushing
• 1 package Active Dry Yeast
• ¼ cup Water, lukewarm (about 100°F)
• ¼ cup Sugar
• 1 cup Whole Milk, warmed
• 2 Eggs, room temperature
• 4 cups All-Purpose Flour, plus more for dusting
• 2 ½ tsp Kosher Salt

Ingredients for Butter

• 1 stick Unsalted Butter, softened
• 2 tbsp Honey (orange blossom honey if possible)
• 1 Orange, zested
• 1 tbsp Orange Juice, squeezed from the zested orange
• ¼ tsp Vanilla Extract, optional

Instructions for Bread

1. Brush a large bowl with the olive oil or use a spray oil
2. Fix a stand mixer with a paddle
3. In the bowl of the stand mixer, combine the yeast with a pinch of sugar and the water
4. Allow this mixture to stand for about 10 minutes, it should become foamy
5. Add the milk, melted butter, eggs, and remaining sugar
6. Mix until combined
7. Switch the stand mixer to a dough hook
8. Add the flour and salt
9. Allow the mixer to knead at low speed until a smooth ball forms, about 2 minues
10. Scrape the dough into the oiled bowl
11. Cover with a tea towel or plastic wrap and let stand in a warm place until doubled in volume, about 90 minutes
12. Preheat the oven to 350°F
13. Oil a 9×13-inch baking dish
14. Turn the dough out onto a lightly floured surface and form into a large ball
15. Cut 14 wedges from the ball
16. Arrange them in the oiled baking dish so that they are close to each other but not touching, if possible
17. Cover with the tea towel or plastic wrap and let stand until doubled in volume in a warm place, about 30 minutes
18. Bake the rolls for 20 – 25 minutes until golden
19. Baste the rolls with melted butter at least once during the baking process
20. Serve warm or at room temperature with the Orange-Honey Butter or preferred spread

Instructions for Butter

1. In a mixing bowl, cream butter until smooth
2. Add all remaining ingredients
3. Mix until combined
4. Serve at room temperature

Notes:

• If the yeast activation mixture does not foam, it means the yeast has expired. Discard the mix and start again. Your dough will not rise if the yeast is not active.
• The butter should be kept in the refrigerator when it is not being used. The butter is also easily frozen. Using plastic wrap, place the butter in a line on the wrap and carefully roll up using the plastic wrap to move and roll the butter into a log.