Honey Buns - Bake from Scratch (2024)

• 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)

• 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.

*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.

• 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

• In a large bowl, stir together all ingredients until smooth and well combined. Use immediately.