Sweet honey buns

450 servings

Ingredients

Quantity Ingredient
2¼ pounds Honey
2 pounds Granulated sugar
1 pounds Dry milk solids
1 ounce Lemon rind
4 pounds Shortening
5 ounces Salt
1½ ounce Nutmeg
2 ounces Vanilla flavoring
½ ounce Orange flavoring
2 pounds Whole egg
8 pounds Water
1½ pounds Yeast
15 pounds Bread flour
4 pounds Pastry flour
2 pounds Sugar
2 ounces Cinnamon
8½ pounds Brown sugar
192 ounces Margarine
158 ounces Honey

Directions

Procedure - Sweet Dough: 1. Cream until light: 2-¼ lbs. honey, fine granulated sugar, dry milk solids, lemon rind, shortening, salt, nutmeg and flavorings. 2. Add eggs gradually, during 5 minutes of creaming at medium speed (scrape bowl well). 3. Dissolve yeast thoroughly in water. Add and mix lightly. 4. Sift flour and add, using a dough hook. Mix until dough leaves side of mixing bowl.

Approximately 8 minutes of mixing. 5. Bring dough from mixer at 80 degrees F. Ferment 2 hours and take to bench. Proof with very little steam.

Yield: Dough for 450 Honey Buns.

Procedure - Honey Smear: 1. Cream brown sugar and margarine. 2. Add 9 lbs. 14 oz. honey. Combine thoroughly. Set aside.

Yield: Smear for 450 Honey Buns.

Procedure - Cinnamon/Sugar Mixture: 1. Combine cinnamon and sugar thoroughly. Set aside.

Yield: Mixture for 450 honey buns.

Preparation - Honey Buns: 1. Take 5 pounds of sweet dough and roll out 5-6 feet long, 14 inches wide, and ⅛ inch thick. 2. Spread top ⅔ of 5 foot long portion with 24 ounces of honey smear and bottom ⅓ with egg wash. 3. Sprinkle 4 ounces cinnamon/sugar mixture on top of honey smear. 4. Roll towards you in a tube shape as if you were making cinnamon rolls. 5. Cut pieces 1-2 inches long, 2 ounces each.

6. Place pieces in prepared cupcake pans. 7. Give full proof and bake at 376[F, 15 to 20 minutes. 8. Dump immediately onto silicone papered pans when taking from oven.

Yield: 54 honey buns, 2-½ ounces each.

Submitted By DAN KLEPACH On 08-14-95

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