Hazelnut Honey Buns

Hazelnut Honey Buns

Have ready 24 regular-size (2-1/2 inch) muffin cups. Dough: Stir yeast and 1/2 teaspoon of the sugar into milk. Let stand 10 minutes or until foamy. Meanwhile mix remaining sugar and the flour in a large bowl. Make a well in center of flour mixture. Pour in yeast mixture, butter and egg whites. Stir with a wooden spoon until flour is incorporated and a soft dough forms (dough will pull ... [read full recipe below]

Yield: 24 servings

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 or margarine, melted
  • 2 - egg whites
  • 1/2 cup - butter or margarine, melted
  • 1 cup - honey
  • 1 cup - hazelnuts, chopped and toasted
  • 1/4 cup - sugar, mixed with 2 teaspoons ground cinnamon

Directions

Have ready 24 regular-size (2-1/2 inch) muffin cups. Dough: Stir yeast and 1/2 teaspoon of the sugar into milk. Let stand 10 minutes or until foamy. Meanwhile mix remaining sugar and the flour in a large bowl. Make a well in center of flour mixture. Pour in yeast mixture, butter and egg whites. Stir with a wooden spoon until flour is incorporated and a soft dough 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. Spray with vegetable cooking spray. 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. Grease muffin cups. Place 1 teaspoon butter, 2 teaspoons honey and teaspoons hazelnuts in each. Punch down dough and knead in bowl several times. Turn out onto floured surface. Roll into a 21-12-inch rectangle. Sprinkle with cinnamon sugar. With a long side facing you, roll tightly lengthwise, jelly-roll style. Cut crosswise in 24 pieces. Arrange cut-side down in muffin cups. Let rise in a warm place 50 minutes until doubled. Meanwhile heat oven to 350°F. Place muffin pans on cookie sheets to catch drips. Bake 30 to 35 minutes until golden brown. Invert muffin tins on a cookie sheet. Slowly lift pan letting excess honey drip onto buns. Cool 15 minutes; serve warm.