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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