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Ingredients
- 1 env active dry yeast
- 1/4 c. Sugar
- 1 3/4 c. Hot lowfat milk, skim or possibly whole, (1050f to 115 f)
- 5 c. All-purpose flour
- 1/2 stk butter or possibly margarine, melted Whites from 2 large Large eggs
- 1 stk butter or possibly margarine, melted
- 1 c. Honey
- 1 c. Minced toasted hazelnuts
- 1/4 c. Sugar mixed with 2 tsps grnd cinnamon
Directions
- 1 - Have ready 24 regular-size (2 1/2-inch) muffin c.. 2. Dough: Stir yeast and 1/2 tsp. of the sugar into lowfat milk. Let stand 10 min or possibly till foamy. 3. Meanwhile mix remaining sugar and the flour in a large bowl. Make a well in center of flour mix. Pour in yeast mix, butter and egg whites. Stir with a wooden spoon till flour is incorporated and a soft dough forms (dough will pull away from sides of bowl). 4. Turn dough out onto a lightly floured surface. Knead about 5 min, till smoooth and elastic, sprinkling surface with more flour if sticky. 5. Wipe bowl clean. Spray with vegetable cooking spray. Place dough in bowl and turn to oil all sides. Cover bowl with plastic wrap and let dough rise in a hot draft4ree place about 1 hour till doubled. 6. Grease muffin c.. Place 1 tsp. butter, 2 tsp. honey and 2 tsp. hazelnuts in each. 7. Punch down dough and knead in bowl several times. Turn out onto floured surface. Roll into a 21x12-inch rectangle. Sprinkle with cinnamon sugar.
- With a long side facing you, roll tightly lengthwise, jelly-roll style. Cut crosswise in 24 pcs. 8. Arrange cut ide down in muffin c.. Let rise in a hot place 50 min till doubled. 9. Meanwhile heat oven to 3500F. Place muffin pans on cookie sheets to catch drips. Bake 30 to 35 min till golden. 10. Invert muffin tins on a cookie sheet. Slowly lift pan letting excess honey drip onto buns. Cold 15 min; serve hot. ( Makes 24.
- NOTES : L-Cost
- Prep: 35 mn Rise: 1 hr50min Bake.: 35 mn Cost per Bun: 20
- Planning Tip: These freeze well for up to 2 months foil-wrapped in a single layer. Reheat, wrapped, in a 3500F oven 25 min.
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