Walnut Honey Buns

Cooking Instructions

Grease 24 regular-size (21/2-inch) muffin cups.

Heat milk just until warm (105° to 115°F). Stir in the yeast and 1/2 teaspoon of the sugar. Let stand 10 minutes or until foamy.

Meanwhile mix remaining sugar and 5 cups flour in a large bowl. Make a well in center and pour in yeast mixture, butter and egg whites. Stir with a wooden spoon until blended and a soft dough forms (dough will pull away from sides of bowl).

Turn dough out onto a lightly floured surface. Knead about 5 minutes until smooth and elastic, sprinkling with up to 1/2 cup flour if sticky.

Clean bowl. Lightly coat with oil or nonstick cooking spray. Place dough in bowl and turn to coat all sides. Cover bowl with plastic wrap. Let dough rise in a warm draft-free place about 1 hour until doubled.

Topping: Place 1 teaspoon butter, 2 teaspoons honey and 2 teaspoons walnuts in each prepared muffin cup.

To Toast Nuts

Spread nuts in a baking pan. Bake in a 350°F oven 8 to 12 minutes, stirring once or twice, until fragrant and browned. Let cool completely before chopping.

Punch down dough and knead in bowl several times. Turn out onto floured surface; let dough rest 5 minutes for easier handling. Meanwhile mix sugars and cinnamon for Filling in a small bowl.

Roll out dough into a 21 x 12-inch rectangle. Brush with melted butter, then sprinkle evenly with sugar mixture. With a long side facing you, roll tightly lengthwise, jelly-roll style. Cut crosswise in 24 pieces.

Arrange pieces cut-side down in muffin cups. Let rise in a warm place 50 minutes or until doubled.

Meanwhile heat oven to 350°F. Place muffin pans on cookie sheets (to catch drips). Bake 30 to 35 minutes until golden brown.

Immediately invert pans on a cookie sheet. Slowly lift pans, letting excess honey drip onto buns. Cool 15 minutes; serve warm.

The buns can be baked in muffin cups or in two cake pans (see the variation at the end of the recipe) and pulled apart.

VARIATION Grease two 9 x 11/2-inch round cake pans. Prepare dough as directed. Cut in 14 pieces. Mix Topping ingredients; spread 1 cup in each pan. Place 1 piece of dough in center of pan; surround with 6 more pieces. Let rise and bake as directed. Turn out on rimmed serving platters.