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Honey Buns

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CATEGORY CUISINE TAG YIELD
Eggs Breads 30 Servings

INGREDIENTS

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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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