honey buns

Will you be my honey bun? 😉

Last year during musical auditions, I listened to my friend Tessa practice the song Honey Bun from South Pacific.  I tried my hardest to pay attention to her singing…I swear! But all I could think about were buns covered in honey. (I’m so weak!).

Thanks to Sandy (aka Frankenstorm”), I actually had time to satisfy the honey bun craving that has been tormenting me since last year.  These little buns are absolute perfection.

They are crisp and crusty on the outside, but extremely light and airy on the inside.  Due to their light texture, it is possible to down about five of these in one sitting (not like I know anything about that…).  And what really takes these little buns to the next level is the honey butter glaze.

I didn’t merely “brush” these with glaze like the recipe suggested. Oh no, sir. I full-on dunked these into a piping hot bowl of butter and honey. Oh baby.

These were the perfect thing to munch on while drinking a big mug of tea and watching the blustery storm outside, praying to the storm gods to cancel school for one more day.

With love,

Yields: 20 mini buns

3 cups unbleached all-purpose flour
1 teaspoon salt
2 tablespoons honey
2 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

In a large bowl or bowl of a stand mixer fitted with dough hook
attachment, combine flour, salt, honey and yeast. Add milk, melted
butter, eggs and vanilla and stir until just combined. Remove dough from
bowl and 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). Shape dough into a ball and place in a
lightly greased bowl. Cover with plastic wrap and let rise until
doubled, about 1 hour.
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. Spritz lightly with cooking spray on top, cover loosely with
plastic wrap and let rise until doubled, about 45 minutes. Meanwhile,
preheat oven to 350 degrees F.
When buns have risen, remove plastic wrap 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. Meanwhile, make the glaze:
Place butter and honey in a microwave-safe bowl and heat 45 seconds to
melt butter. Dunk the top of each bun in honey glaze. Serve warm.

From Girl Vs. Dough

28 thoughts on “honey buns”

  1. Oh my goodness look at those glossy honey buterry tops these look so templing!! Do you think they would work if i just baked them as little round buns on a tray instead of using muffin pans? Thanks

  2. I just made these and they turned out amazing. You are right, these are so light and fluffy, I literally couldn't stop eating them (plus, with some more butter!). Thanks for the recipe!

  3. If you would have to save some (I couldn't think of a good reason why, except for family members not being home just yet and really wanting them to try one later on) I suppose it'd be best to wait with the glaze and quickly reheat them and glaze after reheating? What do you think? 🙂

    Oh and what I just said to my sister: I think I might just have my Wednesday project, so I'll probably be making these then!

    1. They turned out great! I was scared my yeast wasn't good anymore because they certainly didn't double while rising, but the texture is great and they don't taste too yeasty at all. The glaze works wonderfully 🙂 Everyone loves them!

    2. Yay! I am so glad that they turned out! That is one of the things that I have learned about bread making. Never chuck the dough if it hasn't risen, it will usually rise a lot more in the oven.

  4. Hi! So apparently I fail at using yeast and I couldn't get it to rise the second time. The first time was fine but no matter what I did for the second time, they wouldn't rise above the top of the muffin pan. They just came out of the oven and they still didn't rise. They also taste very yeasty and are a bit dense and hard. Something like this always happens whenever I try to use yeast. Do you have any advice?

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