Silvermine Tavern Honey Buns

How to Make

• Step 1: To a measuring cup or bowl, add the warm water (not too hot, otherwise, it will kill the yeast), add the sugar and sprinkle on the yeast. Mix to dissolve; cover with plastic wrap. Let rest where the yeast will further dissolve and rise a bit.

• Step 2: Meanwhile, in a large bowl, combine the sugar, egg yolks and salt. Blend in the warm milk and shortening. Add in the yeast mixture, combine to mix evenly.

• Step 3: Gradually add flour until the dough is stiff. Place dough in a greased bowl, cover with plastic wrap, then with a blanket or towel in a warm place until the dough has doubled in bulk. (Personally, I would let it "cold-rise" (covered tightly with plastic wrap) in the refrigerator overnight)

• Step 4: Meanwhile, before dough has doubled, prepare muffin tins by generously buttering each (this recipe makes about 36 small buns), then to the bottom of each tin add a couple of pats of butter and enough brown sugar (the recipe doesn't state total amount of butter or brown sugar to add to the bottoms, so use your judgement).

• Step 5: Once dough has finished rising, punch it down and roll it out on a a lightly floured counter to a rectangle approximately 12 x 18-inches (the rectangle size is a guestimate, as the recipe didn't indicate a size). Brush dough with the 8 tablespoons melted butter, leaving a small border around the edges of the dough. Sprinkle on brown sugar (1 or 1 1/2 cups) and cinnamon.

• Step 6: Roll dough from the long side to make a log, jelly roll style. Cut into 1-inch slices. Place each slice, cut side down, into prepared muffin tins.

• Step 7: Cover muffin tins with dish towels and set in a warm place, away from drafts, letting it rise for about 45 minutes - 1 hour or until doubled in size.

• Step 8: Bake in a preheated 350-degrees F oven between 20 - 30 minutes until the buns are cooked through and golden brown. Remove buns from the muffin tins as soon as they are done.