Honey Almond Buns
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (About 110 Degree F)|
|Honey||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted and cooled|
|Eggs||2 , slightly beaten|
|All purpose flour||4 Cup (64 tbs), unsifted|
|Almond filling||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
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.
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.