Morning Buns
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
37
Spice
48
Sweetness
41
Sourness
43
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
3 tbsps
Butter (melted, divided)4 cups
All-Purpose Flour (divided)1 cup
White Sugar1.375 cups
Milk1 cup
Brown SugarDirections:
1
Remove 1 1/2 cups butter from refrigerator and let stand for 10 minutes at room temperature
2
Stir 1 1/2 cups cold butter and 2 tablespoons flour together in a bowl with an electric mixer on slow speed until flour is just incorporated
3
Turn butter mixture out onto aluminum foil and shape into a 6-inch square
4
Wrap with aluminum foil and refrigerate
5
Dissolve yeast and 3 tablespoons white sugar in warm water in a bowl
6
Let stand until yeast softens and begins to form a creamy foam, about 5 minutes
7
Stir 3 cups flour, milk, 2 tablespoons melted butter, and yeast mixture together in a bowl
8
Add remaining 1 cup flour, 1/3 cup at a time, stirring to form a soft dough
9
Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes
10
Place dough in a bowl, cover bowl with plastic wrap, and refrigerate for 1 hour
11
Remove dough and butter-flour square from refrigerator
12
Turn dough out onto a lightly floured surface and roll into a 10x10-inch square
13
Place unwrapped butter square on the diagonal in the center of the dough square
14
Fold dough corners to overlap in the center of the butter square
15
Pinch dough edges together to seal
16
Roll folded dough into an 8x18-inch rectangle
17
Fold dough into thirds from long ends to the center, as if folding a letter
18
Roll and repeat the fold thirds folding process
19
Wrap dough in plastic wrap and refrigerate for 1 hour
20
Repeat the rolling, folding, and refrigerating process twice, and finish by refrigerating the dough for 4 hours or up to overnight
21
Stir 1 cup brown sugar, 1 cup white sugar, and 3 tablespoons together in a bowl
22
Brush 24 muffin cups with melted butter and sprinkle each cup with ground cinnamon, turning to coat sides of muffin cups
23
Roll dough into an 10x36-inch rectangle
24
Brush with melted butter and sprinkle with cinnamon-sugar mixture, reserving 1/2 cup
25
Starting at the wide end, roll up the dough and pinch edge to seal
26
Cut roll into 24 pieces
27
Place pieces in prepared muffin pans; let rise until doubled in size, about 1 hour
28
Preheat oven to 375 degrees F (190 degrees C)
29
Bake in the preheated oven until a toothpick inserted in the center of the bun comes out clean, about 25 minutes
30
Roll the top of each bun in reserved 1/2 cup cinnamon-sugar mixture and set on a wire rack to cool