Mohawk Valley Trading Company - Honey - Maple Syrup - Beeswax Candles

Ingredients:
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
 
Directions:

1. Stir yeast and 1/2 teaspoon of the sugar into warmed milk. Let stand 10 minutes or until foamy.
2. 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.
3.  Stir until flour is incorporated and a soft ball forms (dough will pull away from sides of bowl).
4. Turn dough out onto a lightly floured surface. Knead about 5 minutes, until smooth and elastic, sprinkling surface with more flour if sticky.
5. Wipe bowl clean. Grease bowl. Place dough in bowl and turn to oil all sides.
6. Cover bowl with plastic and let dough rise in a warm draft-free place about 1 hour until doubled. 
7. Place 1 teaspoon melted butter, 2 teaspoons honey and teaspoons hazelnuts in each baking cup.
8. Punch down dough and knead in bowl several times.
9. Turn out onto floured surface. Roll into a rectangle about ½ inch thick.
10. Sprinkle with cinnamonsugar.
11. 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.
12. Heat oven to 350°F.
13. Place muffin pans on cookie sheets to catch drips. Bake about 30 minutes until golden brown.
14. Flip muffin tins on a cookie sheet. Slowly lift pan letting excess honey drip onto buns. Cool 15 minutes; serve warm.