1. In a mixer with the hook attachment, add the dough ingredients and mix on a slow to medium speed for 5 minutes. Stop, cover the mixer and leave the dough to rest for two minutes.
2. Mix for further two minutes on a slow to medium speed. Cover tightly with cling film and leave to rest for an hour at room temperature until the dough doubles in size.
3. Pre-heat the oven to 170oC.
4. Tip the dough onto a lightly floured surface. Add a little more flour and roll out to a rectangle (roughly 50X30cm)
5. Spread the butter onto the dough, leaving an edge on the long side uncovered, then top with your fillings.
6. With the long side facing you, roll as tightly as you can (like a Swiss roll), tucking together the clear end to seal the roll together.
7. Cut the roll in slices sized at 1-1.5 inches.
8. Place into a greased baking tin and rest the rolls for 25 minutes.
9. Bake for 20 minutes or until golden brown.
10. Once they come out of the oven drizzle with honey.