;

Get Your Homemade Honey Buns Here!

Feb
13

Honey buns, from that store thing.
IMG_4590
That’s two different brands of store-bought honey buns. Honey buns are sort of like flat sweet rolls with an iced honey drizzle. You could bake them (try 350-degrees, until nicely browned) but they’re truly more of a fried pastry in texture, like a yeast doughnut. I started analyzing this popular little treat recently to figure out the best method for making them at home–because I have a friend who really loves them–and here’s what I came up with.

How to make Honey Buns:

3 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

Combine 1 1/2 cups of the flour with the yeast in a large bowl. In a small pan, heat milk, honey, butter, and salt on low. Pour warm milk/butter mixture into the bowl with the flour and yeast. Add eggs. Using an electric mixer, mix on low for 30 seconds then on high for 3 minutes. Stir in the next cup and a half of flour with a spoon as much as possible, then begin kneading. Add a little more flour if necessary to make a soft but not sticky dough. Let rise in a covered, greased bowl for about an hour.
IMG_4589
Punch dough down and turn out onto a floured surface. Roll out to a half-inch thickness. Cover and let rise till nice and light, about another hour. Roll the dough out flat and fairly thickly on a floured surface then start rolling it up.
IMG_4598
You’re going to be slicing the honey buns pretty thinly, and you want the spirals inside to be thick.
IMG_4600
Put the roll in the refrigerator for at least 30 minutes to firm up. You could do this ahead of time and have the roll ready to slice and fry in the morning!
IMG_4602
Make 12 thin slices and then flatten the rolls a little extra with your hand or a rolling pin.
IMG_4606
Let sliced buns rise for about 30 minutes. Fry in medium-hot oil one to two minutes per side. (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. Oil temperature should be around 365-degrees.)
IMG_4607
Now you’re in fresh honey bun heaven! Drain and cool, then glaze!

Powdered Sugar Honey Glaze:

3 tablespoons butter
1 tablespoon honey
1 1/2 cups sifted powdered sugar
hot water
nutmeg (optional)

In a small saucepan, melt butter with the honey. Remove from heat. Add sifted powdered sugar and hot water, stirring well. Add just enough hot water to bring glaze to drizzling consistency. I added about 1/4 teaspoon freshly grated nutmeg. It seemed to make the taste of the glaze just right. You can leave that out if you want. Glaze lavishly.
IMG_4610
Then eat at least four before you even sit down.

If you’re like me.

See this recipe at Farm Bell Recipes and save it to your recipe box.
See All My Recipes
Printer-Friendly Printer-Friendly

Comments 5 Comments
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn | Permalink  

More posts you might enjoy:


Sign up for the Chickens in the Road Newsletter



Homestyle Fast Food Big Mac

Feb
11

IMG_4560
We all have our occasional indulgences. Since I’m known for cooking from scratch, sometimes I get asked what I do for an indulgence, if I’m not going to cook. I’ve been asked this question several different times when I’ve been interviewed. My answer is always the same.

Two all-beef patties, special sauce, lettuce, cheese, pickles, and onions, on a sesame seed bun.

Okay, I just say Big Mac.

I hardly ever pick up fast food, but when I do, it’s almost always a Big Mac. And apparently it’s one of the most popular burgers in the world, so I know I’m not alone. But the last time I picked one up, it occurred to me that aside from the indulgence of not cooking, it really–like just about anything else–could be made much tastier at home.

And it could even be made FAST. If you take the time you spend waiting in line at the drive-thru, plus driving back and forth, and then coming home to a cold Big Mac, you could make it in the same amount of time (or less) and have a hot one.

Now, I’m going to say upfront that this is not about making a totally from scratch Big Mac. This is a homestyle fast food Big Mac. Because generally, if I pick one up, it’s because I’m HUNGRY and BUSY. There’s a time to make the buns and everything else from scratch including shooting a deer in the woods and grinding your own meat for the patty. This is not that time. This is the time you want a tasty meal and you want it quick and you’re going to spare yourself the oddly bland flat little meat patties that you find on a Big Mac at the burger joint. We’re still indulging ourselves here, after all. So indulge in some store-bought sesame seed buns, even in some pre-shaped beef patties from the butcher.

What all goes on a Big Mac? We have the list! Two all-beef patties, special sauce, lettuce, cheese, pickles, and onions, on a sesame seed bun. The big deal is about the special sauce. You can make your own homemade special sauce. (Go ahead, google it.) I considered it, then decided against it as it was in opposition to my goal of creating a FAST Big Mac at home. The special sauce tastes like Thousand Island dressing. But it’s not. Thousand Island dressing is made with a ketchup base, and McDonald’s special sauce is made with a mustard base. However, it really does taste like Thousand Island dressing, so I decided not to re-invent the wheel. I just want a fast Big Mac at home, with better meat and better everything. And I really can’t tell the difference taste-wise between Thousand Island dressing and Big Mac special sauce. If you miss the mustard, Yum Yum Steak Sauce is made with a mustard base and if you mix it together with Thousand Island dressing, it tastes even more like Big Mac special sauce, so that’s my tip if you need some mustard flavoring.

“Real” Big Mac, the last time I bought one:
IMG_4437
Inside the “real” Big Mac:
IMG_4438
IMG_4439
IMG_4440
Now gather your ingredients, sizzle your patties, and put your homemade Big Mac together. Two all-beef patties, special sauce, lettuce, cheese, pickles, and onions, on a sesame seed bun.

Inside the homemade Big Mac:
IMG_4552
IMG_4553
IMG_4555
IMG_4558
You might notice that my homestyle fast food Big Mac is quite a bit taller than a “real” Big Mac. I think the homemade Big Mac is much more worthy of the “Big” in Big Mac! I also don’t like dry buns so I put mayonnaise on them, where they leave them dry at the burger joint. I also placed my cheese on top of the bottom beef patty instead of under it. (I just think under is weird.)
IMG_4561
I hope you’re hungry.

From now on, my favorite indulgence is going to be making a Big Mac at home…..with two all-beef patties, special sauce, lettuce, cheese, pickles, and onions, on a sesame seed bun!

Comments 6 Comments
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn | Permalink  

More posts you might enjoy:


Sign up for the Chickens in the Road Newsletter



  1. IMG_4424

    February 3, 2015 - Decadent Cheesecake Breakfast Puffs

    I’ve been making these simple little breakfast puffs for years. Breakfast puffs are basically very rich muffins. Then I got the idea, why not make cheesecake breakfast puffs? Because what isn’t better with cream cheese? I really wasn’t sure this would work out when I started, but it did. They turned out delicious. And incredibly rich. But calories don’t count at breakfast, do they?… Continued…

  1. IMG_4351

    January 29, 2015 - Emergency Cookies

    “These cookies are excellent to keep on hand, especially when the dough can be kept out-of-doors in cold weather. In case of an emergency they are easily brought in and quickly baked. A roll may be kept indefinitely in a cold place.” –The 1927 Butterick Book of Recipes

    I’ve written about my great-grandmother Jessie Woodall’s cookbook, The 1927 Butterick Book of Recipes before several times. I’m always and forever fascinated with old … Continued…

  1. IMG_4308

    January 27, 2015 - Not Your Mama’s Tater Tots

    I have a love-hate relationship with tater tots. What’s not to love about a fried bundle of shredded potato deliciousness? Except that all the tater tots I’ve ever had came frozen and seasoned with a sprinkle of cardboard flavoring. (Cardboard Season-All, find it in your grocer’s baking aisle!) For some reason, it never even occurred to me to make tater tots from scratch.

    Oh, my. Homemade tater tots are a whole … Continued…

  1. IMG_4267

    January 23, 2015 - Crispy Fried Broccoli and Peppers

    Yesterday was Morgan’s birthday. (19! How does that happen?) She’ll be home this weekend, and having her birthday dinner tonight. One of her favorite restaurants is Red Lobster, so I decided to make her a Red Lobster birthday dinner–at home. I’ll be grilling a seafood mix for her–lobster tails, shrimp, mussels, calamari, and octopus–along with mashed potatoes, peas, and of course a batch of my knock-off Cheddar Bay biscuits. … Continued…

  1. IMG_4259

    January 22, 2015 - Whole Grain Waffles

    When I was growing up, waffles were something we got out of a box in the freezer. My mom made a lot of pancakes, but never waffles. She didn’t have a waffle maker. I never had one either until fairly recently. Morgan loves pancakes, and it’s one of her most requested breakfasts, so I decided to treat her to homemade waffles. Next … Continued…

  1. IMG_4168

    January 20, 2015 - Making Ice Cream

    Among the dairy products I make the most is ice cream. I make it for myself and my family, and I always make it for retreats. When I have a retreat coming up, depending on the length and number of attendees, I make anywhere from two to six quarts of ice cream. No supper on the farm during a retreat is complete without homemade ice cream.

    Because I make ice cream so much, … Continued…

Daily Farm

IMG_4770











If you would like to help support the overhead costs of this website, you may donate. Thank you!

Sign up for the
Chickens in the Road Newsletter




The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....



Today on Chickens in the Road


Join the Community in the Forum

Search This Blog



Out My Window

19°F Mostly Cloudy

Walton, WV

Calendar

February 2015
S M T W T F S
« Jan    
1234567
891011121314
15161718192021
22232425262728


I Love Your Comments

I Have a Cow


And she's ornery. Read my barnyard stories!



Entire Contents © Copyright 2004-2015 Chickens in the Road, Inc.
Text and photographs may not be published, broadcast, redistributed or aggregated without express permission. Thank you.

Privacy Policy, Disclosure, Disclaimer, and Terms of Use

Contact