Name: Honey Buns
Ingredients: ---------------------------- ---------; 1/2 c Orange juice; 2 ts Salt; 1/4 c Softened shortening; 3/4 c Honey, divided; 1/2 c Mashed sweet potatoes; 2 pk Active dry yeast; 2 Eggs; 3 1/4 to 3 1/2 cups all-purp ose flour; 1/3 c Butter or margarine, melted; 2 c Chopped pecans or raisins

CATEGORY	CUISINE	TAG	YIELD
Eggs		Breads	30	Servings

INGREDIENTS

		—————————- ———
1/2	c	Orange juice
2	ts	Salt
1/4	c	Softened shortening
3/4	c	Honey, divided
1/2	c	Mashed sweet potatoes
2	pk	Active dry yeast
2		Eggs
		3 1/4 to 3 1/2 cups all-purp ose flour
1/3	c	Butter or margarine, melted
2	c	Chopped pecans or raisins

INSTRUCTIONS

From The Bread Cookbook by Lena Sturges.  Heat orange juice to lukewarm;
add salt, shortening, 1/4 cup honey, and sweet potatoes. Mix well and add
yeast. When yeast is dissolved, add eggs and beat well. Add flour; mix
until soft dough forms.  Knead dough gently in bowl.
Form dough into ball and put in a greased bowl. Cover and let rise in
warm place until dough is light and doubled in bulk (about 1 1/2 hours).
Combine butter, 1/2 cup honey, and pecans.  Spread over bottoms of 2
greased 12- by 8-inch baking pans.
Turn dough out onto floured surface; divide in half and fit into pans
over honey-nut mixture.  Using two well-greased, sharp knives, cut each pan
of dough into 15 buns. Cover and let rise until doubled in bulk (30
minutes).  Bake at 325 degrees for 25 minutes. Cool 5 minutes before
turning out onto racks or serving plate. Yield: 2 1/2 dozen buns.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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