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Hazelnut Honey Buns

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Grains 1 Servings

INGREDIENTS

1 Envelope active dry yeast
1/4 c Sugar
1 3/4 c Warm milk, skim or whole
1050f to 115 f
5 c All-purpose flour
1/2 Stick butter or margarine
melted
Whites from 2 large eggs
1 Stick butter or margarine
melted
1 c Honey
1 c Chopped toasted hazelnuts
1/4 c Sugar mixed with 2 tsps
ground cinnamon
1 OMAN'S DAY 139

INSTRUCTIONS

- Have ready 24 regular-size (2 1/2-inch) muffin cups. 2. Dough:  Stir
yeast and 1/2 teaspoon of the sugar into milk. Let stand 10  minutes or
until foamy. 3. Meanwhile mix remaining sugar and the  flour in a large
bowl. Make a well in center of flour mixture. Pour  in yeast mixture,
butter and egg whites. Stir with a wooden spoon  until flour is
incorporated and a soft dough forms (dough will pull  away from sides
of bowl). 4. Turn dough out onto a lightly floured  surface. Knead
about 5 minutes, until smoooth and elastic, sprinkling  surface with
more flour if sticky. 5. Wipe bowl clean. Spray with  vegetable cooking
spray. Place dough in bowl and turn to oil all  sides. Cover bowl with
plastic wrap and let dough rise in a warm  draft4ree place about 1 hour
until doubled. 6. Grease muffin cups.  Place 1 teaspoon butter, 2
teaspoons honey and 2 teaspoons hazelnuts  in each. 7. Punch down dough
and knead in bowl several times. Turn  out onto floured surface. Roll
into a 21x12-inch rectangle. Sprinkle  with cinnamon sugar. With a long
side facing you, roll tightly  lengthwise, jelly-roll style. Cut
crosswise in 24 pieces. 8. Arrange  cut~ide down in muffin cups. Let
rise in a warm place 50 minutes  until doubled. 9. Meanwhile heat oven
to 3500F. Place muffin pans on  cookie sheets to catch drips. Bake 30
to 35 minutes until golden  brown. 10. Invert muffin tins on a cookie
sheet. Slowly lift pan  letting excess honey drip onto buns. Cool 15
minutes; serve warm. (  Makes 24.  NOTES : L-Cost Prep: 35 mn Rise: 1
hr50min Bake.: 35 mn Cost per Bun:  20~ Planning Tip: These freeze well
for up to 2 months foil-wrapped  in a single layer. Reheat, wrapped, in
a 3500F oven 25 minutes.  Recipe by: Woman's Day  Posted to MC-Recipe
Digest V1 #973 by Leon & Miriam Posvolsky  <miriamp@pobox.com> on Dec
28, 1997

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