![]() I added about 1/4 teaspoon freshly grated nutmeg. Add just enough hot water to bring glaze to drizzling consistency. Add sifted powdered sugar and hot water, stirring well. In a small saucepan, melt butter with the honey. Oil temperature should be around 365-degrees.) Drain and cool then glaze. (If your oil is too hot, your buns will brown too quickly on the outside and not be done inside–be sure your oil temperature will allow you to fry one full minute per side. Let sliced buns rise for about 30 minutes.įry in medium-hot oil one to two minutes per side. You could do this ahead of time and have the roll ready to slice and fry in the morning! Make 12 thin slices and then flatten the rolls a little extra with your hand or a rolling pin. Put the roll in the refrigerator for at least 30 minutes to firm up. Roll the dough out flat and fairly thickly on a floured surface then start rolling it up. Cover and let rise till nice and light, about another hour. Punch dough down and turn out onto a floured surface. Let rise in a covered, greased bowl for about an hour. Add a little more flour if necessary to make a soft but not sticky dough. Stir in the next cup and a half of flour with a spoon as much as possible, then begin kneading. Using an electric mixer, mix on low for 30 seconds then on high for 3 minutes. Pour warm milk/butter mixture into the bowl with the flour and yeast. In a small pan, heat milk, honey, butter, and salt on low. ![]() Cook Time: few minutes per side Ingredientsģ cups all-purpose flour 2 tablespoons (or two packages) yeast 3/4 cup milk 1/3 cup honey 1/4 cup butter 1/2 teaspoon salt 2 eggs DirectionsĬombine 1 1/2 cups of the flour with the yeast in a large bowl. ![]()
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