1 package active dry yeast
1/4 cup sugar
1-3/4 cups milk, warm (105° to 115°F)
5 cups all-purpose flour
1/4 cup butter, melted
2 egg whites
1/2 cup butter, melted
1 cup raw honey
1 cup hazelnuts, chopped and toasted
1/4 cup white sugar, mixed with 2 teaspoons ground cinnamon
- Stir yeast and 1/2 teaspoon of the sugar into warmed milk. Let stand 10 minutes or until foamy.
- Mix remaining sugar and the flour in a large bowl. Make a hole in center of flour mixture. Pour in yeast mixture, melted butter and egg whites.
- Stir until flour is incorporated and a soft ball forms (dough will pull away from sides of bowl).
- Turn dough out onto a lightly floured surface. Knead about 5 minutes, until smooth and elastic, sprinkling surface with more flour if sticky.
- Wipe bowl clean. Grease bowl. Place dough in bowl and turn to oil all sides.
- Cover bowl with plastic and let dough rise in a warm draft-free place about 1 hour until doubled.
- Place 1 teaspoon melted butter, 2 teaspoons honey and teaspoons hazelnuts in each baking cup.
- Punch down dough and knead in bowl several times.
- Turn out onto floured surface. Roll into a rectangle about ½ inch thick.
- Sprinkle with cinnamon sugar.
- With a long side facing you, roll tightly, jelly-roll style. Cut crosswise in 24 pieces. Place in muffin greased cups. Let rise in a warm place 50 minutes or until doubled.
- Heat oven to 350°F.
- Place muffin pans on cookie sheets to catch drips. Bake about 30 minutes until golden brown.
- Flip muffin tins on a cookie sheet. Slowly lift pan letting excess honey drip onto buns. Cool 15 minutes; serve warm.
Posted by Betty @ 12:00 PM EST