Honey Almond Buns Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Active dry yeast1⁄4 Ounce (1 Package)
 Warm water1⁄4 Cup (4 tbs) (About 110 Degree F)
 Honey1⁄4 Cup (4 tbs)
 Milk1⁄2 Cup (8 tbs)
 Butter/Margarine1⁄4 Cup (4 tbs), melted and cooled
 Eggs2 , slightly beaten
 Salt1⁄2 Teaspoon
 All purpose flour4 Cup (64 tbs), unsifted
 Almond filling1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)

Nutrition Facts

Serving size: Complete recipe

Calories 3256 Calories from Fat 857

% Daily Value*

Total Fat 99 g152.5%

Saturated Fat 38.2 g191%

Trans Fat 0 g

Cholesterol 555.2 mg

Sodium 1191.1 mg49.6%

Total Carbohydrates 513 g170.9%

Dietary Fiber 21.1 g84.6%

Sugars 115 g

Protein 83 g165.1%

Vitamin A 40.2% Vitamin C 0.87%

Calcium 49.6% Iron 158.7%

*Based on a 2000 Calorie diet

Directions

In a large bowl, dissolve yeast in water; stir in honey, milk, butter, eggs, and salt.
Gradually add 3 1/2 cups of the flour, mixing until well blended (dough will be sticky).
Turn over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Turn dough out onto a floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Shape dough into a ball, pat down, and roll out into a 12 by 18-inch rectangle; spread almond filling evenly over dough.
Starting with a long side, roll up jelly-roll fashion; cut into 1-inch slices and arrange cut side up in a well-greased 9 by 13-inch baking pan.
Cover and let rise in a warm place until almost doubled (about 45 minutes).
Bake in a 350° oven for 35 minutes or until buns are well browned.
Immediately invert onto plate or serving board; quickly scrape out any syrup left in pan and spread it over buns.
Almond filling.
Beat together 1/2 cup each butter or margarine (at room temperature), firmly packed brown sugar, and honey until blended.
Stir in 1/2 cup each all-purpose flour, sliced almonds, and shredded coconut; 1 teaspoon almond extract; and 1/2 teaspoon orange extract.
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