These Honey Buns, inspired by the common grab-and-go snack found in most grocery and convenience stores, are everything their packaged predecessor wishes it could be. Fried and then coated in a sweet Honey Glaze, these buns are both pillowy-soft and delicately crisp.
Honey Buns
Makes 12 buns
Ingredients
- 2¼ to 2½ cups (281 to 312 grams) all-purpose flour, divided
- 4 teaspoons (16 grams) granulated sugar
- 1 (0.25 ounce) package instant yeast*
- 1¼ teaspoons (3.75 grams) kosher salt
- ⅓ cup (80 grams) water
- ⅓ cup (80 grams) whole milk
- 2 tablespoons (28 grams) unsalted butter
- 1½ tablespoons (21 grams) vegetable oil, plus more for frying
- 1 teaspoon (7 grams) clover honey
- 1 large egg (50 grams), room temperature
- ¾ teaspoon (3 grams) vanilla extract
- 1½ teaspoons (3 grams) ground cinnamon
- Honey Glaze (recipe follows)
Instructions
- In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, sugar, yeast, and salt until combined.
- In a small saucepan, combine ⅓ cup (80 grams) water, milk, butter, oil, and honey. Cook over medium heat, stirring frequently, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add hot milk mixture to flour mixture; using the paddle attachment, beat at medium-low speed until combined. Beat in egg and vanilla until combined. Add 1¼ cups (156 grams) flour; beat at low speed just until combined.
- Switch to the dough hook attachment. Beat at low speed until dough just starts to pull away from sides of bowl, 5 to 8 minutes; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if needed. (Dough will still be quite soft and slightly sticky; it will still stick to bottom and slightly up sides of bowl but should not seem excessively wet.)
- Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°F/24°C) until doubled in size, about 30 minutes.
- Cut out 12 (6×5½-inch) pieces of parchment paper. Place pieces, evenly spaced, on 2 baking sheets; spray parchment with cooking spray.
- Punch down dough; cover and let stand for 10 minutes. On a lightly floured surface, roll dough into a 12-inch square (about ¼ inch thick). Sprinkle dough evenly with cinnamon, leaving a ½-inch border along one side. Starting with side opposite border, roll up dough, jelly roll style; pinch seam to seal. Roll seam side down; gently shape to 12 to 12½ inches and even thickness. Using unflavored dental floss, cut dough into 12 slices (about 1 inch thick each). Place 1 slice on each prepared parchment square. Using a piece of plastic wrap placed on top, press rolls to ¼-to flour-inch thickness. Cover dough with sheets of lightly greased plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough holds an indentation when poked, 15 to 20 minutes.
- Meanwhile, in a large heavy-bottomed saucepan or Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until an instant-read thermometer registers 360°F (182°C) to 365°F (185°C). (See Note.)
- Line 2 rimmed baking sheets with paper towels. Working in batches of 2, use parchment paper to gently pick up buns and add to oil; using kitchen tongs, remove parchment, and turn buns immediately. Fry until golden brown, 1 to 1½ minutes per side. Using a spider strainer, remove buns from oil, and let drain on prepared pans; let cool slightly. (Gently press unfried rolls again before adding to oil if they get too puffy.)
- Transfer buns to wire racks placed over 2 parchment paper-lined rimmed baking sheets. Working one at a time, place 1 bun in Honey Glaze, using a spoon or a small silicone spatula to evenly coat on both sides. Using 2 forks, gently lift bun from glaze, letting excess drip off; transfer to prepared wire rack. Serve immediately, or let stand until glaze is set.
Notes
*We used Platinum® Yeast from Red Star®.
Note: If desired, these honey buns can also be baked. The final product will be different in appearance, flavor, and texture, but still quite delicious. Shape buns as directed, placing them at least 2 inches apart on 2 parchment-lined baking sheets. Proof as directed, brush tops with melted butter. Bake at 350°F (180°C) until bottoms are golden and an instant-read thermometer registers 190°F (88C°) to 200°F (93°C), 7 to 10 minutes, rotating pan once halfway through baking.
Note: If desired, these honey buns can also be baked. The final product will be different in appearance, flavor, and texture, but still quite delicious. Shape buns as directed, placing them at least 2 inches apart on 2 parchment-lined baking sheets. Proof as directed, brush tops with melted butter. Bake at 350°F (180°C) until bottoms are golden and an instant-read thermometer registers 190°F (88C°) to 200°F (93°C), 7 to 10 minutes, rotating pan once halfway through baking.
Honey Glaze
Makes about 2 cups
Ingredients
- 3½ cups (420 grams) confectioners’ sugar, sifted
- ½ cup (120 grams) whole milk
- 2 tablespoons (42 grams) clover honey
- 2 tablespoons (28 grams) unsalted butter, melted
- ¼ teaspoon kosher salt
Instructions
- In a large bowl, stir together all ingredients until smooth and well combined. Use immediately.
Shaping
The directions are completely confusing as to how to construct these rolls.
Hi Susan,
Thank you for writing in! I’ve added a visual to the post. Let me know if you’re still confused and I can try to expand upon the directions provided.
Happy Baking!