Baking bread seems to be the latest trendy quarantine past time. There is something so therapeutic about the process of kneading and baking bread. This recipe has been my go to for more than a decade. These soft and fluffy honey buns are so easy to make and doesn’t require any butter!
There has been so much increased interest in baking that Robin Hood flour has run out of their iconic yellow bags and have resorted to using nondescript white ones to keep up with the flour demand. Another baking staple that has been in short supply is yeast. It is impossible to find yeast in stores now, so your best bet is to buy yeast from local cafes (like C Market Coffee) or online.
When baking, I like to have all my ingredients readily available so I’m not reaching and searching for my ingredients. This recipe is great because are only 6 ingredients, and most items you should already have in your pantry.
I use a large bowl to ensure less flour spillage. In a large bowl, add lukewarm water and one package of active dry yeast. Let it sit for five minutes. After the five minutes have passed, add your egg, honey and salt. Mix with a fork until combined. Add your flour and mix until the dough starts to come together.
If you have a dough hook attachment for your stand mixer, this recipe gets even simpler. However, I prefer kneading this by hand as a form of stress relief. It only takes about 8 minutes for the dough to come together and have an elastic texture. Place it in a bowl and cover with plastic wrap and a towel. Place in a warm place for 2 hours so that it can proof (it will double in size).
After two hours, punch down your dough and shape them. There is no “right way” to shape these buns, but I prefer to bake them in a round tin in ball form. That way when they bake, the tops will be nice and crispy golden, and the sides are soft and fluffy. Let the buns sit for another 20 minutes covered with a cloth before brushing them with melted honey and egg. Bake for 10-12 minutes in an oven preheated to 400 degrees Fahrenheit.
Because I have plenty of spare time now, I decided to shape some of the buns into corgi butts and round pups (completely optional of course)!
These buns are reminiscent of the dinner rolls served in Hong Kong cafes in their set meals. They are slightly sweet from the honey and the tops have a lovely sheen from a honey glaze. In my experience, these buns disappear quick. But they can keep for up to 3 days in an airtight container.
Soft and Fluffy Honey Buns
Ingredients
- 3 cups all purpose flour
- 2 tsp active dry yeast
- 1 cup lukewarm water
- 1/4 cup honey
- 1 tsp salt
- 1 egg
Bun Glaze
- 1 egg
- 2 tbsp honey
Instructions
- In a large bowl, sprinkle the yeast over the lukewarm water and let sit for five minutes. Add egg, honey and salt and stir until combined.
- Add flour to mixture and stir with a fork until dough starts to come together.
- On a clean surface, pour out the dough and knead until soft and elastic (about 8 minutes). If using a standing mixer, use the dough attachment to knead bread for 5-7 minutes.
- Shape the dough into a ball and transfer back into the mixing bowl. Cover with plastic wrap and a towel and place in a warm space for 2 hours.
- After 2 hours, the dough should double in size. Punch down the dough and form into buns (approximately 12). Place buns into a pan lined with parchment paper. Cover with a towel and let it rise for an additional 20 minutes
- Preheat oven to 400°F (200°C).
- In a small bowl, combine egg and 2 tablespoons of honey until combined. Brush the mixture onto the buns.
- Bake for 10-12 minutes (the tops should be golden brown). Serve warm with your favorite jam or enjoy on their own!
I LOVE this recipe! It has become my baking staple. Sometimes I also add some Munster cheese in the middle – yum!
That sounds delicious! I’ll definitely have to try adding cheese myself next time.