“Finn finds my left had, opens my fingers, and puts a November cake in my palm. It oozes honey and butter, rivulets of the creamy frosting joining the honey in the pit of my hand. It begs to be licked.” ~The Scorpio Races by Maggie Stiefvater
1 cup milk
1/2 cup water
1/4 + 2 tbsp vegetable oil
1 tbsp butter
3.5 cups flour
3 tsp (or one packet) active dry yeast
3 tbsp sugar
1.5 tsp salt
3 tbsp melted butter
1/4 tsp orange extract
3/4 cup brown sugar
2 tbsp whipping cream
8 tbsp butter
1/2 tsp vanilla extract
1/2 cup honey
1/2 cup powdered sugar
1 tbsp water
1 tbsp melted butter
- Microwave milk, water, oil, and butter for two minutes, to about 90-100 degrees. Crack eggs into liquid.
- In the mixing bowl of a standing mixer, combine 1.5 cups of flour, salt, sugar, and yeast. Add the liquid and stir thoroughly. Add remaining 2 cups of flour one cup at a time, stirring between each addition.
- With mixer on low and using a bread paddle or hook, mix dough for 4 minutes. (If you do not have a standing mixer, knead by hand for 8 minutes.)
- Scrape dough into a greased and floured mixing bowl. Let rise for one hour in a warm place. After one hour, remove the dough to a floured cutting board.
- Gently roll it out to a 12 x 20” rectangle. Spoon the filling (melted butter and orange extract) to cover the rectangle, then roll it up.
- Use a sharp knife to cut the log into 12 rolls.
- Place each roll cut side up in a greased muffin tin. Let the rolls rise in a warm place for 30 minutes.
- Preheat oven to 400 degrees F and bake rolls for 14 minutes.
- Let them cool in the pan for a few minutes, then tip out for the next step.
- While the rolls are cooling, prepare the glaze.
- Mix together honey, butter, and sugar in heavy saucepan. Turn on medium high heat while stirring constantly.
- Bring the mixture to a rolling boil for 2 minutes while continuing to stir constantly.
- Add whipping cream and vanilla and mix well, keeping the stirring and heat constant until mixed through.
- Spoon glaze of the buns. The glaze should pool in the dimples and crevices of the top of the buns.
- Combine all ingredients with enough water to make the desired consistency, thin enough to drizzle.
- Give the caramel honey glaze five or ten minutes to cool, then with a spoon, drizzle icing in a zig zag pattern over the top.
- Serve while warm.