Honey Buns Recipe

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Honey Buns Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Honey Buns

Ingredients

1/2 cup orange juice
2 tsp salt
1/4 cup softened shortening
3/4 cup honey, divided
1/2 cup mashed sweet potatoes
2 package active dry yeast
2 eggs
1 3 1/4 to 3 1/2 cups all-purp ose fl, our
1/3 cup butter or margarine, melted
2 cup chopped pecans or raisins

Preparation

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.

Servings: 30