Tonight’s dinner – a bowl of warm Mexican corn soup and homemade honeycomb buns… yummy and goodness for all!! There is nothing better than the aroma of freshly baked bread in a house – warm, fluffy and delicious! These are just plain buns, baked in a honeycomb or beehive pattern – so light and airy.
RECIPE DETAIL – Adapted from my pav recipe, I have used the same measurements except the flour. Recipe is pretty simple and straightforward, follow the step by step guide to a perfect dinner buns. Secrets to perfect bread recipe is –
- Proofing of the yeast. They are yeast pavs, but adding baking powder makes them feather light and extremely soft.
- First resting/rising time
- Kneading the dough after the rising time. This step is necessary – if the dough is not kneaded well, buns will turn out dense. Dough elasticity and gluten formation is enhanced by kneading.
Once the dough has risen, knead it thoroughly, give it a round shape and arrange them in a baking bowl in a beehive pattern. Cover and let it rise again for 30-40 minutes. They will spread and form a perfect honeycomb/beehive pattern. Brush the buns with butter and sprinkle herb of your choice. If you have some garlic salt in your pantry- sprinkle that for extra flavor, but again it’s optional.
Bake @400 degree F for 12-15 minutes. In this time frame, buns are baked but not brown from the top. To give it a rich brown color, broil it for 2-3 SECONDS until that color is attained. Be around and keep an eye on the buns. Soft, airy and fluffy buns are ready.
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Honeycomb Buns or Beehive Buns
- 2.5 cup All purpose flour
- 1 teaspoon Baking powder
- 2 teaspoon Active dry yeast
- 1 teaspoon Salt
- 1.5 teaspoon Sugar
- 4 tablespoon Butter
- 1 cup Milk
- 1 teaspoon Butter for brushing the buns
- 1 teaspoon Dried Parsley
- Assemble all the ingredients.
- Combine yeast, sugar and 1/4 cup of water.
- Let it sit for 10 minutes, it will look like a thick creamy paste.
- In another 10 -15 minutes it will become all frothy and bubbly (frothing may take longer for some maybe 20 - 30 minutes). This proofing procedure shows that yeast is alive and active. If by now your yeast has not become frothy, please discard and start over.
- In a bowl combine flour with salt and baking powder. Mix it well. Pour in yeast mixture...
- Add butter and milk.
- Knead a soft pliable dough.
- Cover the dough and let it sit undisturbed for 2 hours.
- The dough will double in size.
- Once the dough has doubled in size, knead it again for a few more minutes. This step is necessary - if the dough is not kneaded well, buns will turn out dense. Dough elasticity and gluten formation is enhanced by kneading.
- Well kneaded, smooth and rounded dough is ready.
- Divide the dough in 10 equal parts.
- Let's shape the buns - take one part of the dough, flatten it. Fold one end in the center, likewise fold all the ends; making it look like a ball.
- Pinch all the ends and smooth-en the ball.
- Buns are ready.
- Grease a baking pan.
- Arrange buns in the pan.
- Cover the pan and let the dough rise for another 30 - 40 minutes.
- Preheat oven @400 degree F. Dough is all set and ready.
- Brush the buns with butter..
- Sprinkle some dry parsley and some garlic salt (optional).
- Place the tray in the preheated oven and bake for 12-15 minutes.
- To give it a rich brown color, broil it for 2-3 SECONDS until that color is attained. Be around and keep an eye on the buns.
- Soft, airy and fluffy buns are ready.