Yield 2 Dozen Buns
Prep Time 2 Hours, including rise time
Total Time 2 Hours 20 Minutes
Buns
- 1½ cups lukewarm milk
- ½ cup Nate’s 100% Pure Honey
- 7-7½ cups flour
- 2 tsp salt
- Two ¼ oz packets dry yeast dissolved in ½ cup warm water
- 2 eggs, beaten
- ½ cup soft butter
- 1 cup dried cranberries or golden raisins
Icing
- ⅓ cup soft butter
- ½ cup Nate’s 100% Pure Honey
- 1-2 cups confectioner’s sugar
- 1 tsp vanilla extract (or lemon zest)
- ¼ tsp salt
- 2-4 Tbsp milk
Directions
Buns
Combine milk and honey, then add the flour, salt, dissolved yeast, eggs and butter. Stir with hands until well mixed. Knead dough, adding more flour if necessary. Dough should be sticky, but manageable. Cover with plastic wrap and allow to double in size in a warm place. When doubled, knead flat, add cranberries or raisins and roll into 2 dozen balls. Place them on lightly greased cookie sheets, about 2 inches apart. Cover them again and allow them to double in size.
Preheat oven to 375°F. Bake 15-20 minutes, until golden.
Icing
Combine butter, honey and 1 cup confectioner’s sugar. Stir together and add vanilla extract or lemon zest and salt. Adjust to desired thickness with milk and remaining sugar. Make an “x” on each bun. Serve warm.
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