Fluffy butter buns
Delicate and fluffy honey rolls with a buttery honey glaze. Delicious, baked snuggly in a large baking dish. These aren't sweet pastries, but breakfast rolls. The outside is sticky from the honey :). Delicious for breakfast. Be sure to try them; maybe they'll be your favorite rolls from now on?
450 – 500 g wheat bread flour
20 g fresh yeast or 10 g dry yeast
240 ml milk
85 g liquid honey*
1 large egg
1 egg yolk
60 g butter, melted
half a teaspoon of salt
Combine the wheat flour with the dry yeast (with fresh yeast, first make a starter). Add the remaining ingredients (starting with a smaller amount of flour; 450g should be sufficient) and knead, adding the melted fat at the end. Knead the dough until soft and elastic. Place it in a floured bowl and set aside in a warm place, covered with a kitchen towel, until doubled in size (this will take about 1.5 hours).
After this time, knead the dough again briefly. Break off pieces of dough and shape them into 12 rolls. Place them in a 30 x 22 cm (bottom dimensions) baking tin lined with baking paper, slightly spaced apart (they will stick together during baking). Cover with a kitchen towel and let rise again for about 40 minutes or longer (they should double in size).
Place the risen honey buns in an oven preheated to 180ºC and bake for about 18-20 minutes (I baked them with a fan, but you can also bake them without it). Remove from the oven and, while still warm, brush them with the butter-honey glaze, perhaps twice.
Ingredients for the butter and honey glaze:
30 g butter, melted
20 g of honey
Place the glaze ingredients in a pot and melt, mix, remove from the burner and let cool slightly.
Method for bread machine owners:
Place all the dough ingredients in the bread machine in the following order: liquid, dry, and finally dry yeast. Set the program to knead and rise the dough. After this time, remove the dough, shape it into rolls, and continue as described in the recipe above.
* If the honey is solid, heat it slightly and melt it. Let it cool, but it should remain liquid.
Enjoy your meal!
Recipe source – Sally's Baking Addiction.
