3/4 cups milk
1/2 cup wildflower honey
1 teaspoon salt
1/4 cup butter
1/2 cup warm water
2 packages yeast
1 egg
4 cups flour

2 teaspoons butter
1/4 cup cinnamon honey

3 teaspoons butter
1/4 cup cinnamon honey
1/2 cup chopped nuts


Scald milk, stir in honey, salt, butter. Cool to lukewarm. Measure water in warm bowl (large). Sprinkle in yeast, stirring until disolved. Add milk mixture, egg, 2 cups flour. Beat until smooth. Stir in enough flour to make a soft dough. Cover and let rise until double in bulk – about 60 minutes. Punch down and roll to form 8×18 rectangle. Spread filling evenly over dough. Roll to form a log. Start on long side. Cut log into 1 1/4 inch slices (12). Place 1 teaspoon topping mixture in buttered muffin tins. Place each piece of dough into prepared muffin cup. Set pan in warm place and let rise about 30 minutes. Bake at 350 degrees for 20 minutes until golden brown. Cool 5 minutes. Invert pan to remove buns.

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