Buns/Rolls: Hazelnut Honey Buns
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
1 envelope active dry yeast
1/4 cup sugar
1-3/4 cups lukewarm water (105°F)
5 cups bread flour
1/4 cup butter or margarine, melted
2 egg whites
1/2 cup butter or margarine, melted
1 cup honey
1 cup chopped toasted hazelnuts
1/4 cup sugar mixed with
2 teaspoons ground cinnamon Recipe
Grease a large bowl; set aside. Stir yeast and 1/2 teaspoon sugar into milk; cover and let stand until foamy, about 10 minutes.
In a large mixing bowl, combine remaining sugar and flour. Make a well in the center. Pour in yeast mixture, butter, and egg whites. Stir with a wooden spoon until dough forms. Turn dough out onto a lightly floured board; knead 5 to 10 minutes until dough is smooth and elastic. Place in prepared bowl; grease top lightly. Cover; let rise in a warm, draft-free place until doubled, about 1 hour.
Spray 24 muffin cups with non-stick vegetable spray.
Place 1 teaspoon butter, 2 teaspoons honey, and 2 teaspoons hazelnuts in each muffin cup; set aside.
Punch dough down. On a lightly floured board, knead dough gently. Roll dough into a 21x12-inch rectangle. Sprinkle with sugar-cinnamon mixture. Starting at a long end, roll tightly, jelly-roll fashion. Cut crosswise into 24 pieces. Arrange, cut-side down, in prepared muffin cups. Cover; let rise until doubled, about 50 minutes.
Preheat oven to 350°F. Place muffin pans on a cookie sheet. Bake 30 to 35 minutes or until rolls are golden brown. Invert muffin pans onto cookie sheet. Slowly life pan letting excess honey drip onto buns. Cool 15 minutes; serve warm. Makes 2 dozen.
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