YOU WILL NEED: DOUGH
- 1 large egg, room temperature
- ½ cup milk
- ¼ cup melted butter cooled
YOU WILL NEED: FILLING
- 2 tablespoons butter, melted
- 2 tablespoons honey, heated slightly
YOU WILL NEED: GLAZE
- 2 tablespoons butter, melted
- ¼ cup honey, melted
1. Mix together milk (start with ¾ cup) and melted butter. Remove 2 clear pouches found inside your package and set it aside
2. Empty contents found inside your pouch and blend your wet (butter, milk, egg) and dry ingredients together. Using a large stand mixer with a dough hook, knead dough for 6 minutes until your dough is elastic and slightly sticky. If your dough is slightly dry after 3 minutes of kneading, add extra milk – 1 tablespoon at a time, waiting 1 minute between additions to reach a slightly sticky dough. If you do not have a stand mixer, once your dry and wet ingredients are blended together, turn your mixture out onto a parchment lined surface and knead your dough with your hands for a minimum of 8 minutes (by hand takes longer kneading process). Add extra milk if needed to bring dough together and create a lightly tacky elastic dough.
Tip: You want a slightly tacky and sticky dough. When a dough is too dry, it has a hard time rising and will result in dense buns instead of light and fluffy buns. Add just enough milk to create a lightly sticky yet smooth dough. The dough should not come off in wet pieces onto your hands but should be sticky to the touch.
3. Heat oven to 160F and turn off heat. Open door for 2 minutes.
4. Turn dough out onto a lightly greased bowl. Cover with a piece of plastic wrap, snuggly over the top of the bowl (this is a must do as it helps create a moist environment to promote rising) and place in oven for 1 hour or until just about double in size.
5. Remove dough from oven and punch your dough down. Parchment line one or two baking sheets. Roll your dough out to a 9 x 13 rectangle.
6. Filling - Cut open the CLEAR UNLABELED BAG. Brush your dough with your melted butter. Sprinkle the contents found inside your clear unlabeled bag evenly over your thin flat dough piece. Then using your warm honey, drizzle your honey over your dough. The honey does not need to be spread. Roll up your dough starting with the long side until you have a fully rolled up dough. Pinch the seams slightly and rotate your dough seam-side down.
7. Cut! Cut your dough using a very sharp knife being careful not to squish your pinwheel rounds. We recommend 1” wide. You will be able to cut 12 to 15 slices. Add each slice to your prepared pans. We recommend adding no more than 9 pieces to a baking sheet. Gently brush a little extra melted butter on the top of each pinwheel and cover with plastic wrap. Place your buns back into your oven (Remember to heat the oven to 160F, turn heat off and open the door for 2 minutes before adding your baking dish)
6. Preheat oven 350F
7. Place pan in center of oven. Remove plastic wrap from the tops of your honey buns. Bake for 25 to 35 minutes until tops are golden brown and puffed. For softer hunny bunz, bake for less time, for a lovely contrasting crunch and softeness bake until golden brown (about 30 to 35 minutes) Remove from oven and cool for 5 minutes
8. Glaze Empty contents found in BAG#1 into a bowl along with melted butter and warm honey. Blend dry and wet ingredients together. Using a pastry brush, brush your glaze onto your warm buns. Re-apply a second layer if you have any glaze remaining.