Friday, April 1, 2011

Wanna see my Honey Buns?

Yes, my buns are big...but they're also completely irresistible.  It is hard to keep your hands off of some perfectly formed, slightly larger than average buns, after all.  Don't ya think?  My husband tells me all the time that he loves my buns.  As a matter of fact, I have yet to find a single big buns naysayer.  They are more than a handful...soft, supple, tempting...yet they are firm enough to hold their shape nicely.  Here's one for all of those connoisseurs of big buns...
Honey Buns
adapted from (Clover Honey Dough & Cider Glazed Cinn. Rolls) Heartland by Judith Fertig
makes 16 GINORMOUS buns

6½ c. bread flour, plus more for work surface
2 Tbs. instant yeast
1½ Tbs. fine sea salt
1 c. amber-hued honey (a good, raw honey is fabulous here)
¼ c. vegetable oil
2 large eggs, room temp.
warm water

2 oz. butter, room temp.
1 c. packed brown sugar
1 Tbs. ground cinnamon

2 c. confectioners' sugar
¼ c. apple cider

Place flour, yeast, and salt in a very large bowl.  Mix w/ wooden spoon.
In a 4 c. measuring cup mix the honey, oil, and eggs.  Add enough warm water to reach the 4 cup mark and stir it all together.  Pour wet mixture into dry mixture and stir to combine.  Beat for ~40 strokes, dough forms a lumpy, sticky mass.

Cover with plastic wrap or a clean kitchen towel and let rise at room temperature for ~2 hours, or until dough has doubled in size and started to collapse.  Transfer to refrigerator overnight. 

Transfer half of the dough at a time from the bowl, placing on a work surface that has been lightly dusted with flour.  Dust the dough lightly with flour and flour your hands and/or a rolling pin.  This dough is a bit sticky, so flour as you need it to keep it from sticking to your work surfaces.  Gently work dough out into a rectangle that is ~12" x 8". Spread half the filling over the dough as evenly as you can, making sure to disperse evenly.  Start at the short end and roll into a cylinder.  Cut eight even rolls using a bench scraper.  Place on the prepared sheet pan.  Since the dough is not very firm, they won't seem to hold their shape very well...but that's okay.  Repeat with second half of dough and filling.

Cover with a clean kitchen towel and let rise for ~1 hour.  Preheat oven to 350° F during the last 15 minutes of rising time.
Slide tray into oven and bake for ~25-30 minutes.  Buns will be browned and an instant-read thermometer inserted in the center of buns registers at least 190° F.  Set tray on a wire rack to cool.
Whisk together confectioners' sugar and apple cider.  Drizzle over buns while they are still warm.
How 'bout you?  Feel like reaching out and grabbing these big buns?

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*BBD #38: No-Knead Bread hosted at Cindystar