2 Nov 2008
I've had the B52's Cosmic Thing running through my head ever since I flipped through the September issue of Martha Stewart Living and spied the honey bun recipe. I'm pretty sure it's been over a month now, and every time it pops into my head, I get the urge to make the gooey, sweet rolls. Which luckily (or, perhaps, unluckily depending on how my waistline is feeling that day) is easy to do because one batch makes a triple recipe of dough, so you have dough tucked away in the freezer for two more panfuls. A single dough ball makes 9 buns which are fantastic when warm, straight from the oven, but don't keep all that well once baked. Next time I make the dough, I might split the extra dough balls into two, yielding just 4 large rolls each.
Sour Cream Honey Bunsbased on Martha Stewart Living's Honey Bun recipe
Makes 9 buns
1 batch of dough (from this recipe), at room temperature
4 ounces (1 stick) unsalted butter 1/2 cup honey 1/2 cup agave syrup 3/4 cup sour cream 1 t cinnamon 2 T raw sugar 1/2 cup chopped pecans a bit more honey for drizzling
Melt butter in a saucepan over medium heat. Add the honey and agave syrup and bring to a gentle simmer. Remove from heat and let cool slightly. Add the sour cream to a small bowl, and stir in about half of the honey mixture until smooth. In a small bowl, stir together the cinnamon and raw sugar On a lightly floured surface, roll the dough into a 9 x 12 inch rectangle. Spread the sour cream mixture over the dough, leaving a little border around all of the edges. Sprinkle with the pecans, and then the cinnamon sugar mixture. Starting on a long side, roll dough into a log and pinch closed along the seam. Cut into nine rounds. Pour the remaining honey mixture into an 8-inch square baking pan. Place buns, cut sides down, in pan, 3 to a row, and then drizzle with a bit more honey. Gently cover over with plastic wrap. Let buns rise in a warm, draft-free spot until doubled in size, 30 to 40 minutes. Preheat oven to 375 degrees. Place oven rack in lower third. Bake buns, rotating halfway through, until brown and bubbling, about 1 hour. (If buns darken too quickly, cover with foil.) Set a wire rack on a baking sheet lined with parchment. Immediately invert buns onto rack. Serve warm.
(In case you were wondering, I am an Amazon affiliate, and purchases from links in this post to Amazon may earn me a nickel or two... so thanks!).
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Lara Ferroni is a former tech geek turned food geek who spends her days exploring the food culture of the Pacific Northwest. As a food writer and photographer, you might spy her learning to make kim chee in the back rooms of a local church, foraging for wild berries, or snapping away in the some of the Seattle and Portland's finest kitchens. You can find her work in publications such as Epicurious.com, Gourmet.com, Edible Communities (Seattle, San Francisco), Seattle Magazine, Seattle Metropolitan as well as numerous cookbooks, including Doughnuts: Simple and Delicious Recipes to Make at Home.