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Friday, December 17, 2010

Honey Buns

So I've decided to stop beating myself up over not posting and here I am today with a recipe (but no photo, sorry!) for Honey Buns.

This is a KM first since I made up this recipe! I'm so excited that it worked and rose and not only that, but turned out soooo delicious! I used whole wheat flour, but you could use any mixture of whole wheat or white. Little M who is just starting to really put words into action said, "Mmmmm! Nom Nom Nom" when I gave him some, so it works for kids too.

Honey Buns

1 1/2 tsp active dry yeast (traditional)
2 tbsp honey
1 cup hot water
1/4 cup olive oil

Mix in a measuring cup and let sit until frothy. Mix if it isn't foaming.

2 1/2 cups (plus extra) whole wheat flour
1/2 tsp salt
1 sprig of rosemary (optional), finely chopped

Mix in a large bowl.

Add your yeast mixture and incorporate more flour as necessary to make a smooth dough, kneading all the while. Once you have a springy dough, cover it in about a tsp of olive oil then place it back in your bowl and cover with a tea towel. Place in oven with oven light on, or other warm, still place until doubled, about an hour.

Punch down and shape. (I made buns, but you could do whatever). I made 8 large-ish buns and put them in a glass 9 inch pie plate (greased with olive oil) to rise. Let rise until doubled, about an hour to an hour and a half.

Pre-heat oven to 350F, and bake for about 25-35 minutes, depending on the shape.

These came out of the pie plate easily after resting for a few minutes, so don't try to tip them out right away. If you were making loaves in normal bread pans, this would probably make about a loaf and a half, so either cut down the recipe, or double it if you want nicely risen loaves.