HONEY BUNS
There is very little white sugar in these not-just-for-breakfast buns -- but you won't miss it. Honey imparts its smooth, mellow sweetness to every component: the rich, buttery dough, the tangy creme fraiche filling, and the appealingly sticky topping.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 9
Number Of Ingredients 17
Steps:
- Make the dough: Sprinkle yeast over warm water in a small bowl. Let stand until foamy, about 5 minutes.
- Whisk milk, butter, eggs, honey, salt, and vanilla with a mixer on medium speed. Add yeast mixture, and whisk for 1 minute. Switch to dough hook, reduce speed to low, and add 4 cups flour. After flour is incorporated, raise speed to medium, and continue kneading.
- Add remaining flour, 1/2 cup at a time, mixing until dough no longer sticks to the bowl. Raise speed to medium-high, and knead for 10 minutes. (Alternatively, knead by hand until smooth, 15 to 20 minutes.)
- Turn dough out onto a lightly floured surface, and knead until dough is very smooth, about 5 minutes. Transfer to a lightly oiled bowl, cover with plastic, and set aside in a warm, draft-free spot until doubled in size, about 1 hour.
- Make the filling and topping: Melt butter in a saucepan over medium heat. Stir in honey, corn syrup, and sugar, bring to a gentle simmer, then remove from heat. Let cool. Combine mascarpone and creme fraiche in a bowl.
- Punch down dough. Turn out onto a lightly floured surface, and divide into 3 portions. Roll each into a ball. Freeze 2 for up to 3 months (thaw in the refrigerator before using). Roll remaining dough into a 10-by-13 1/2-inch rectangle. Brush lightly with honey, spread mascarpone mixture evenly on top, leaving a 1-inch border, and sprinkle with pecans. Starting on 1 long side, roll dough into a log. Pinch along seam to seal. Cut into nine 1 1/2-inch-thick slices.
- Pour honey mixture into an 8-inch square baking pan. Place buns, cut sides down, in pan, 3 to a row. Let buns rise in a warm, draft-free spot until doubled in size, 30 to 40 minutes.
- Preheat oven to 375 degrees. Place oven rack in lower third. Bake buns, rotating halfway through, until brown and bubbling, about 1 hour. (If buns darken too quickly, cover with foil.) Set a wire rack on a baking sheet. Immediately invert buns onto rack. Drizzle with honey, and serve warm.
HONEY BUNNIES (ROLLS)
These are very cute and very tasty little dinner rolls. They are sweeter than normal ones because of the honey, but make a good companion to food none the less. Perfect for Easter because of their cute bunny shapes! Just make sure that you plan ahead to make these because it takes times for them to rise and to shape them. i think they taste better warm and are more of a dense sweet bread good with coffee or tea
Provided by superblondieno2
Categories Breads
Time 2h15m
Yield 16 bunny rolls, 16 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, combine 1/2 cups flour, undis-solved yeast, and salt.
- Heat evaporated milk, water, honey, and butter until warm (105° to 115°F).
- Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add eggs and 1/2 cup flour; beat 2 minutes at high speed.
- With spoon, stir in enough remaining flour to make soft dough. Might need a little extra.
- Place in greased bowl. Grease top; cover tightly with plastic wrap. Refrigerate for 2 to 24 hours.
- Remove dough from refrigerator; punch down. Remove to floured surface. Divide dough into 15 equal pieces. Roll each to 20-inch rope. Divide each rope into 1 (12-inch), 1 (5-inch), and 3 (1-inch) strips.
- Coil 12-inch strip to make body; coil 5-inch strip to make head. Attach head to body; pinch to seal. Shape remaining 3 strips into ears and tail and attach to body and head.
- Place on 2 large greased baking sheets. Cover; let rise in warm place until doubled in size, about 20 to 40 minutes.
- Bake at 375°F for 12 to 15 minutes. Remove from sheets to wire racks. Brush with Honey Glaze while warm. Insert raisins for eyes. If desired, brush again with glaze before serving.
- Honey Glaze: Combine 1/4 cup honey and 1/8 cup butter in a small saucepan. Cook over low heat until butter melts, stirring occasionally.
HONEY-GLAZED BUNNY ROLLS
Categories Bread Mixer Bake Kid-Friendly Currant Chill Honey Gourmet Small Plates
Yield Makes 12 Rolls
Number Of Ingredients 12
Steps:
- In a small saucepan, heat milk with honey, stirring, over low heat just until lukewarm and remove pan from heat. Stir in yeast and let stand until foamy, about 5 minutes. Add butter and yolks, whisking until combined well.
- Transfer milk mixture to bowl of a standing electric mixer (or to a large bowl, if kneading by hand). Add flour and salt gradually to milk mixture, stirring until incorporated. With dough hook, knead dough until smooth, about 2 minutes. (Alternatively, dough may be kneaded by hand on a lightly floured surface until smooth, 10 to 15 minutes.)
- Transfer dough to a lightly oiled large bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in refrigerator overnight, or until doubled in bulk. (Alternatively, dough may be allowed to rise in a warm place about 2 hours, or until doubled in bulk.)
- Grease 2 baking sheets. Punch down dough and divide into 12 pieces. Form each piece into an egg shape and transfer pieces to prepared baking sheets. Form a bunny tail on each piece by holding scissors, points down, perpendicular to baking sheet and making a 1/2-inch-long snip at base of wide end. Form 2 bunny ears on each piece by making a narrow 2-inch-long snip on each side, starting near wide end and cutting toward narrow end. Form eyes on each piece by making 2 holes in narrow end with a wooden pick and pressing a currant half firmly into each hole with pick.
- Brush half of warm glaze on rolls and let rise, covered loosely with plastic wrap, in a warm place 45 minutes or less, or until doubled, in bulk (rising will take longer if dough is cold).
- Preheat oven to 400°F.
- Heat remaining glaze over low heat just until warm and brush rolls. Bake rolls in upper and lower thirds of oven, switching position of sheets in oven halfway through baking, 20 minutes, or until golden, and transfer to racks to cool.
- Serve rolls warm or at room temperature.
- In a small saucepan, heat glaze ingredients over low heat, stirring occasionally, until butter is melted. Remove pan from heat and keep glaze warm, covered.
HONEY BUNNIES (SWEET ROLLS)
My mom's made these for Easter the past 15 years. These are great for breakfast or to give out as gifts (wrapped in cellophane). Ingredients can be put in bread machine. Rolling the dough into coils is a great way to get the kids involved. To freeze: wrap bunnies individually and freeze in Ziplock bags.
Provided by Cricket
Categories Yeast Breads
Time 2h30m
Yield 15 bunnies
Number Of Ingredients 11
Steps:
- In large bowl combine 1 1/2 cups flour, undisolved yeast and salt.
- Heat evaporated milk, water, honey, and butter until very warm (120-130 F) - butter doesn't need to melt.
- Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer.
- Add eggs and 1/2 cup flour.
- Beat 2 minutes at high speed.
- With spoon, stir in enough additional flour to make stiff batter.
- Place in greased bowl and spray top with vegetable spray.
- Cover bowl tightly with plastic and refrigerate 2 - 24 hours.
- Shaping rolls:.
- On lightly floured surface, divide dough in 15 pieces.
- Roll each to 20 inch rope.
- Divide each rope into:.
- 1 (12 inch).
- 1 (5 inch).
- 3 (1 inch).
- (You just need to place coils close together and when the dough rises they will meld).
- Coil 12 inch stip to make a body.
- Coil 5 inch stip to make head.
- Shape remaining 3 strips into ears and tail and attach to body and head.
- Place bunnies on baking sheets coated with vegetable spray.
- Cover and let rise in warm plae until doubled in size, about 20 25 minutes.
- Bake at 375 for 12-15 minutes or until goldn brown.
- Remore to wire racks.
- Brush with Honey Glaze while warm.
- To make glaze, melt honey and butter over low heat.
- Decorate with raisin for eyes.
- Brush again with glaze, if desired.
Nutrition Facts : Calories 328.6, Fat 11.2, SaturatedFat 6.6, Cholesterol 55.9, Sodium 244.4, Carbohydrate 52.6, Fiber 1.4, Sugar 21.6, Protein 6.2
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