Again from The Little Big Book of Pooh was a recipe for honey buns that has been on my mind for a while. We all like cinnamon rolls, but the idea of an enriched (with honey, of course) dough with honey seeped into the layers and glazed on top wouldn't leave my mind.
The dough was really soft, but held its shape and workable with a little flour. After the mixing, kneading, and rising I patted it out and spread with the honey glaze.
The dough was really tender, so the easiest way to cut the slices was with a strand of dental floss. More of the glaze is spread onto each roll before letting it rise.
A watched pot never boils, and watched bread dough never rises, but eventually (after the third check) these did and reached just above cups.
It baked into a golden glory with the honey glaze, which caramelized in the oven. What I forgot to do was take it out halfway and spread with the remaining glaze, but it didn't hurt to spread it after it was done and pop it back in the oven for a few minutes.
These were exactly what I expected. The filling on the inside seeped into the moist, soft dough, and the top had a slight crunch to it. The flavor of honey came through nicely, but it wasn't too sweet. A nice change from cinnamon rolls!
Pooh Bear would suggest a nice cup of sweetened condensed milk alongside a honey bun, but I prefer to stick with black coffee or tea.
Eleven-O'Clockish Honey Buns
From The Little Big Book of Pooh
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Ingredients for Buns:
- 2¼ teaspoons active dry yeast (I used SAF Instant and it worked)
- ¼ cup warm water (100°F to 115°F)
- ¼ cup honey
- 2½ cups bread flour (Me: To this I added 1 tablespoon of vital wheat gluten)
- 1 teaspoon salt
- 2 large egg yolks
- ½ cup milk (room temperature)
- ½ stick (¼ cup) unsalted butter, melted
Ingredients for Glaze:
- 2 tablespoons honey
- ½ stick butter
- ⅔ cup confectioners' sugar
- In a large bowl, sprinkle yeast over warm water and stir in ½ teaspoon honey. Let stand until foamy (about 5 minutes).
- Gradually add remaining honey, flour, salt, egg yolks, and milk to yeast mixture and stir until blended. Stir in melted butter and mix thoroughly. Transfer to a lightly floured surface and knead for 10 minutes until smooth, though it may still be slightly tacky. (Add more flour, a tablespoon at a time, if needed.)
- Cover and let rise in a warm place until dough has doubled in size (about 1 hour).
- Prepare glaze. In small saucepan, heat glaze ingredients until butter is melted. Remove from heat and cover. Keep warm.
- Punch dough dough. Roll onto floured surface into a 9"x11" square and brush a bit less than ⅔ glaze on surface. Roll up dough lengthwise, jelly roll style. (Me: If you want more layers, roll out the dough until 9"x13".) Cut into 12 equal pieces and transfer to greased baking sheet (or whatever type of dish you prefer). Brush half of the remaining glaze on rolls. Cover with a lightly greased piece of plastic wrap and let rise in a warm place until doubled in size (about 45 minutes).
- Preheat oven to 350°F.
- Heat remaining glaze. Bake buns 15 to 20 minutes, brushing with glaze halfway through, or until golden. Immediately transfer to wire rack to cool.