Honey Party Buns Recipe

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Honey Party 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 Party Buns

Ingredients

1 cup butter or margarine, cut into pieces
1/2 cup honey
2 cup boiling water
2 package dry yeast (1/4 oz each)
1/3 cup warm water (110-115 degrees)
2 eggs, beaten
1 tsp baking powder
1 tsp salt
3 1/2 cup whole wheat flour
4 cup all-purpose flour (up to 4-1/2 cups, if needed)
1 sliced ham, cheese and lettuce, opt, .

Preparation

Place butter and honey in large mixing bowl; pour the boiling water
over and set aside to cool to 110-115 degrees. In a small bowl,
dissolve yeast in warm water; set aside. To honey mixture, add eggs,
baking powder and salt. Add yeast mixture and whole wheat flour;
beat until smooth. Stir in enough all-purpose flour to form a soft
dough. Turn onto a floured board; knead until smooth and elastic,
about 8-10 minutes. Place in a greased bowl, turning once to grease
top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. On a lightly floured surface, roll
each half to 1/2 inch thickness; cut with a 2-1/2 inch cutter. Place
on greased baking sheets. Cover and let rise in a warm place until
doubled, about 1 hour. Bake at 350 degrees for 15-20 minutes or
until golden brown. Remove from pans to cool on wire racks. Make into
small sandwiches, if desired, by filling with ham, cheese and
lettuce, or serve plain. Yield: 4-5 dozen. (I would think you could
fill them with anything you liked, ham salad, chicken salad,
whatever!)

From '95 Feb/Mar Taste of Home Magazine

Formatted for MM by Pegg Seevers 2/7/95

Servings: 4