Beehive Buns Recipes

Steps:

• Make the apricot syrup: In a medium saucepan, heat apricots along with 5 cups water over medium-high. Gently simmer, stirring occasionally, until apricots have broken down, 25 to 30 minutes. If mixture becomes dry, add more water, 1 tablespoon at a time. Line a fine-mesh sieve with cheesecloth and place over a bowl. Transfer apricot mixture to the sieve and let stand until cool enough to handle. Squeeze out as much of the liquid as possible. You should have about 3/4 cup. Stir in vanilla seeds and sugar and cook until thickened, about 10 minutes.
• Make the buns: In the bowl of an electric mixer, combine milk and yeast and let stand 5 minutes. Add flour, salt, oil, honey, and egg yolks. With dough hook, mix on low until mixture comes together. Increase speed to medium-high; beat until dough is soft, about 10 minutes.
• Lightly coat a large bowl with cooking spray. Form dough into a ball and transfer to prepared bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
• Place cream cheese, orange zest, vanilla seeds, sugar, and apricots in a medium bowl and stir until well incorporated; set filling aside.
• Lightly coat a 2-quart shallow baking dish with butter. Turn dough out onto lightly floured surface and use a sharp knife to cut dough into 30 equal pieces. To prevent dough from drying out as you work, loosely cover with a damp kitchen towel. Working with one piece at a time, stretch into a 2-inch square. Place 1 teaspoon reserved filling in the center and pinch corners to seal. Transfer to prepared baking dish, crimped-side down. Repeat process with remaining dough and filling. Cover with plastic wrap and let rise 1 hour.
• Preheat oven to 350 degrees. In a small bowl, whisk egg with 1 tablespoon water. Brush buns with egg wash, then bake until buns are golden brown, about 24 minutes.
• Pour warm apricot syrup over buns. Serve warm.

Steps:

• Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes.
• Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.
• Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size.
• Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.

Steps:

• Dissolve yeast in warm water in a large bowl. Let stand 5 minutes. Stir in milk, /4 cup honey and 1/4 cup butter. Add salt and enough flour to make soft dough.
• Knead dough on a lightly floured surface until smooth and elastic, 6-8 minutes.
• Place dough in a greased bowl turning to grease the top also. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Spray a baking sheet with nonstick cooking spray. Punch dough down; divide in half. Roll each half of dough into a 12 X 6 inch rectangle.
• Cut one inch strips from the long edge of each rectangle. Curl into a behive shape with a wider base and narrower top on the baking sheet.
• Cover; let rise until doubled in size again, about 15 minutes.
• Preheat oven to 375 degrees. Bake buns until golden, 15-20 minutes.
• Combine honey and butter in a small saucepan until butter melts.
• Drizzle over buns.

Steps:

• Combine first 5 ingredients.
• Add eggs and add enough flour to make a soft dough.
• Pat with oil.
• Let rise 15 minutes and punch down every 15 minutes to make an hour.
• After the hour form into buns, and place on greased pans.
• Let rise another hour, and bake at 350 degrees for 20 minutes.

Steps:

• In large bowl, combine whole wheat flour, yeast and salt set aside. Cover raisins with water for 1 minute drain. In small saucepan, heat milk, 1/3 cup honey and 1/3 cup margarine until very warm (120 to 130°F.). Add warm mixture to flour mixture. Beat in eggs 1 at a time stir in drained raisins. By hand, stir in 1 1/2 to 2 cups all-purpose flour until dough pulls cleanly away from sides of bowl.On floured surface, knead in an additional 1 1/2 to 1 1/4 cups all-purpose flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.Grease 24 muffin cups. Punch down dough several times to remove all air bubbles. Divide dough into 24 pieces. (Cover dough pieces with inverted bowl to prevent drying out.) Using 1 piece of dough at a time, roll to form 10- to 12-inch rope. Coil rope in muffin cup, tucking end into top center to form beehive shape. Repeat with remaining pieces. Cover let rise in warm place until light and doubled in size, about 30 to 45 minutes.Heat oven to 350°F. Uncover dough. Bake 15 to 20 minutes or until golden brown. Immediately remove from muffin cups place on wire racks. In small saucepan, heat 3 tablespoons each honey and margarine. Stir in powdered sugar and vanilla until smooth. Drizzle over warm rolls.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 roll): Calories 210 Protein 4g Carbohydrate 37g Fat 5g Sodium 150mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In large bowl, combine whole wheat flour, yeast and salt set aside. Cover raisins with water for 1 minute drain. In small saucepan, heat milk, 1/3 cup honey and 1/3 cup margarine until very warm (120 to 130°F.). Add warm mixture to flour mixture. Beat in eggs 1 at a time stir in drained raisins. By hand, stir in 1 1/2 to 2 cups all-purpose flour until dough pulls cleanly away from sides of bowl.On floured surface, knead in an additional 1 1/2 to 1 1/4 cups all-purpose flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.Grease 24 muffin cups. Punch down dough several times to remove all air bubbles. Divide dough into 24 pieces. (Cover dough pieces with inverted bowl to prevent drying out.) Using 1 piece of dough at a time, roll to form 10- to 12-inch rope. Coil rope in muffin cup, tucking end into top center to form beehive shape. Repeat with remaining pieces. Cover let rise in warm place until light and doubled in size, about 30 to 45 minutes.Heat oven to 350°F. Uncover dough. Bake 15 to 20 minutes or until golden brown. Immediately remove from muffin cups place on wire racks. In small saucepan, heat 3 tablespoons each honey and margarine. Stir in powdered sugar and vanilla until smooth. Drizzle over warm rolls.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 roll): Calories 210 Protein 4g Carbohydrate 37g Fat 5g Sodium 150mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.