Mini honey buns

I could not believe the texture I achieved from these buns. Crisp on the outside, and gloriously light and fluffy in the inside.

You can use either a mini muffin pan or a regular-sized muffin pan. I used both! I was able to make 24 mini honey buns and 8 regular honey buns.

 So when I took these babies out of the oven, let them cool, brushed them with some heavenly honey AND butter glaze? Man, I fell in love!

After I rolled it in to balls, and let it rise for an additional 45 minutes.

 Honey has always been one of my favourite things. In a way, I'm similar to Winnie the Pooh. I always need a pot of honey around my house. I like honey with my yoghurt, bread (peanut butter + banana combination!), my banana bread and it's always the perfect remedy for colds and sore throats.

 You could say, quite literally that it is 'as light as a feather'. The texture is incredible. Put a pat of butter, which makes it even more delightful!

 Mini honey buns

From Canella Vita via Girl versus dough

Ingredients:

3 cups unbleached all-purpose flour
1 teaspoon salt
2 tablespoons honey
2 and 3/4 teaspoons active dry yeast
1/2 cup warm milk
4 tablespoons unsalted butter, melted and cooled
2 eggs
1 teaspoon vanilla
2 tablespoons unsalted butter
1/4 cup honey

Method:

1. In a large bowl or bowl of a stand mixer fitted with dough hook attachment, combine flour, salt, 2 tablespoons of honey and yeast. Then, add warm milk, melted butter, eggs and vanilla and stir until just combined.

2. Remove dough from bowl and start to knead on a lightly floured surface until smooth and elastic, about 7-10 minutes (or knead on low speed in stand mixer until smooth and elastic, about 3-5 minutes). 

3. Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.

4. Punch down risen dough and divide into 20 equal pieces. Roll each piece into a ball and place in lightly greased cups of a mini-muffin pan. 

5. Cover loosely with plastic wrap or a tea towel and let it rise until doubled, about 45 minutes. Meanwhile, preheat oven to 180 degrees Celsius (350 degrees F).

6. When buns have risen, remove plastic wrap and tea towel, and bake until golden brown, about 20-25 minutes. Remove from oven and let cool 5 minutes in muffin pan before turning out onto a plate.

7. Make the glaze: Place butter and honey in a microwave-safe bowl and heat 45 seconds to melt butter. 

8. Brush glaze evenly over hot buns. Serve warm.

I also submitted this to Yeastspotting.