Rosebud’s Butter-Topped White Bread

I found this recipe on Pinterest and decided to make it.  The original post is here.  Very yummy, Enjoy!

Servings: 2 loaves (feel free to halve this recipe for just one loaf)

 

Ingredients
4 and 1/2 teaspoons dry active yeast (or the equivalent of two packets)
3/4 cup warm water
1/4 cup granulated sugar
1 tablespoon salt
3 tablespoons unsalted butter, room temperature and cut into pieces
2 and 2/3 cup additional warm water
9-10 cups all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves
Additional butter/cooking spray, for greasing your rising bowl and loaf pans
 

Instructions
1. In the bowl of your standing mixer fitted with the paddle attachment, dissolve the yeast in 3/4 cup of warm water, about 5 minutes.
2. Add the sugar, salt, butter, additional 2 and 2/3 cup warm water, and mix gently to combine.
3.  Slowly add 5 cups of the flour, mixing on low speed until smooth.
4. With the mixer on its lowest speed, slowly add the remaining flour until the dough is smooth.
5. Switch to your dough hook attachment and knead the dough for 10 minutes. ***Now, if you have a smaller mixer, I would recommend kneading the dough in two portions so as not to burn your motor out-this is a lot of dough.  Alternatively, you can knead all of the dough by hand.
6.  While the dough is kneading, lightly grease a large bowl with butter or cooking spray, as well as two loaf pans .
7.  Once the dough is ready, place the dough in the greased bowl and turn over to completely coat the dough with butter/cooking spray.  Cover, and set in a warm place to rise for 1 hour.
8. After an hour, punch down the dough and divide it into two portions.
9. Working with one portion at a time, roll (with a rolling pin) the dough out into roughly 12″ x 12″ rectangles, making sure that the thickness of the dough is uniform throughout.
10.  Slowly and tightly roll up each rectangle, sealing the edges firmly.
11.  Tuck the ends of the roll tightly under the bread and place into your prepared loaf pans.  Repeat with the second loaf.  Cover the loaves, set in a warm place, and let rise until doubled, about another hour.
12.  Place one rack on the lowest position in the oven and preheat the oven to 425 degrees.
13. Bake the loaves for 15 minutes, then cover each loaf with aluminum foil to prevent the tops from browning too much.
14.  Once covered with foil, bake for an additional 15 minutes.
15. Remove the loaves from the oven, place on a wire rack to cool, and lightly brush the loaves with the melted butter.
 

100% Whole Wheat Bread

I just made this bread and it is YUMMY!  I used molasses, but I am sure honey is just as great.

1 to 1 1/4 cups lukewarm water*

1/4 cup vegetable oil

1/4 cup honey, molasses, or maple syrup

3 1/2 cups King Arthur Premium 100% Whole Wheat Flour

2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe

1/4 cup Baker's Special Dry Milk or nonfat dried milk

1 1/4 teaspoons salt

*Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate

1) In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.

2) Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.

3) Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

4) Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center.

5) Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.

Yield: 1 loaf.

 

 

Tips about baking  

• Why the range of water in the dough? A lot depends on the weather, the season, and how you measure flour. You'll need the lesser amount of water in the summer; or when it's humid/stormy; if you measure flour by weight; or if you sprinkle your flour into the measuring cup, then level it off. You'll need the greater amount of water in winter; when it's dry out, and the humidity is low; or if you measure flour by dipping your cup into the canister, then leveling it off.
• The liquid sweetener you choose makes a difference. Molasses produces the darkest loaf, one with old-fashioned flavor. Honey yields a lighter, milder loaf. Maple syrup makes a less-sweet loaf — unless you use real maple syrup, in which case it'll be similar to a loaf made with honey, albeit with a faint hint of maple.
• If you're someone who tends to taste whole wheat as somewhat bitter, try substituting 1/4 cup of orange juice for 1/4 cup of the water in this recipe. A bit of orange juice tones down whole wheat's somewhat tannic taste.

Zucchini Bread

Ingredients

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini
• 1 teaspoon lemon juice
• 1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Pecan-Topped Pumpkin Bread

Ingredients

3 1/3 cups all-purpose flour (about 15 ounces)
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cups granulated sugar
1/2 cup egg substitute
1/2 cup canola oil
1/2 cup low-fat buttermilk
2 large eggs
2/3 cup water
1 (15-ounce) can pumpkin
Cooking spray
1/3 cup chopped pecans


Preparation

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Classic Banana Bread

Ingredients

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

Preparation

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Grilled Portobello-Goat Cheese Pitas

Courtesy of Alison Lewis

If the tomatoes are ripe, skip grilling them. Serve with a tropical fruit salad of mangoes, cantaloupe, and pineapple sprinkled with toasted coconut.

Yield: 4 servings (serving size: 1 topped pita)

Ingredients

• 1 1/2 teaspoons bottled minced garlic
• 1 teaspoon olive oil
• 4 (6-inch) pita rounds
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1 (6-ounce) package portobello mushrooms
• 2 medium tomatoes, cut into 1/4-inch-thick slices
• 1/3 cup (3 ounces) goat cheese
• 1/2 cup chopped fresh basil

Preparation

Preheat a grill pan over medium heat.

Combine garlic and oil; brush evenly over pitas. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over pitas. Place pitas in pan, and cook 2 minutes on each side or until toasted.

Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over mushrooms and tomatoes. Place mushrooms in pan; cook 6 minutes or until tender, turning once. Remove mushrooms from pan. Add tomatoes to pan; cook 1 minute.

Spread goat cheese evenly over pitas. Arrange the mushrooms and tomatoes evenly over pitas. Sprinkle with chopped basil.

Strawberry and Rosemary Scones

Courtesy of Giada De Laurentiis

Ingredients

Scones:

• 2 cups all-purpose flour, plus more for dusting
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 tablespoon finely chopped fresh rosemary leaves
• 1/4 teaspoon fine sea salt
• 6 tablespoons unsalted butter, cut into 1/2-inch pieces
• 1 cup heavy cream
• 1/3 cup strawberry jam

Glaze:

• 1/4 cup fresh lemon juice, from 1 large lemon
• 2 cups powdered sugar
• 1 to 2 tablespoons water

Directions

Special equipment: a 3-inch heart-shaped cookie cutter

For the scones: Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper. Set aside.

In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.

For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes. Serve or store in an airtight plastic container for 2 days.

Cook's Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Gradually stir in the cream until the mixture forms a dough.

Gina's Cheddar and Herb Biscuits

Courtsey of The Neelys

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon cayenne pepper
• 2 tablespoons freshly chopped chives
• 1 tablespoon freshly chopped parsley leaves
• 3/4 cup grated sharp yellow Cheddar
• 1 cup buttermilk
• 4 tablespoons butter, melted

Directions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large bowl, mix flour, baking powder, salt, sugar, and cayenne together using a whisk. Add the herbs, cheese and buttermilk. Stir together until dough forms. Once dough has formed, using an ice cream scooper, scoop out dough onto baking tray. With a brush, lightly butter tops. Bake for 15 minutes.

The Lion House Dinner Rolls

2T. Dry Yeast (2 Packets)
2 Cups warm water (110-115degrees)
1/3 Cup sugar
1/3 Cup shortening
2/3 Cup nonfat dry milk
2 1/2 t. salt
5-6 Cups flour
1 egg


In a large bowl or an electric mixer combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour, and egg. Beat together until very smooth. Add 2 more cups flour, one at a time and beat until smooth.

Add about 1 more cup flour, 1/2 cup at a time until it is well mixed in. Turn dough onto a lightly floured board and knead until it is smooth and satiny. Gather dough into a ball. Scrape bowl clean and grease surface lightly. Let rise away from drafts in a warm (not hot) place until about triple in bulk. (In a cool oven with a pan of hot water on a rack under it is a good place.)

Use last of the flour on the board for rolling and shaping the dough. Let dough rest on board for 10 minutes so it will be easier to manage if you roll it. I roll the dough out into a circle and cut 8 pieces like a pizza. Roll the dough from the big end to the little end. Put on a buttered baking sheet. Melt butter and butter the top of the rolls. Let the rolls rise to double in size and then bake at 400 for 10-15 minutes or until browned on top. It makes about 3 dozen rolls. Enjoy!

If you need to refrigerate the dough you can after you rise them once. When you take it out of the refrigerator just let it sit for 15 minutes. Then roll out and rise.

Kelly's Knock Out Banana Nut Bread

Kelly gave me this recipe to try and my husband I just LOVE it. Not only is it easy to make, it is so moist and tasty.

1/2 C shortening

1 C sugar

2 eggs

3 ripe bananas (the browner the better)

2 C flour

1 tsp baking soda

1/2 nuts (optional)

1/2 tsp salt

Preheat oven to 350. Lightly grease loaf pan (we use two). Mix all ingredients and pour into loaf pans. Bake for 1 hour or until golden brown. A sure way to test if it's done, is stick a tooth pick into the top. If it comes out clean, it's ready to come out!

Olive Garden Soup and Bread sticks

1 lb. cooked Hamburger
1 clove minced garlic
1 sm green pepper chopped
1 rib celery chopped
1 med onion chopped
1T. Worcestershire sauce
1 tsp. Basil
1 tsp. thyme
1 tsp. Oregano
1 14 oz. can stewed tomatoes
1 15 oz. can kidney beans
1 15 oz. can great northern white beans
1 can cambell's tomato soup with water

Simmer in heavy pan 1 hour

Bread sticks

Combine:

1 1/2 C warm water
1 scant T. yeast
1 tsp. salt
2 T. sugar

Let set 5-10 min. until foamy film forms on top. Beat in 2 C. then add 1 1/2 c. more flour until it is kneadable. Knead for 3 min. Roll into a rectangle, cut up the middle with a pizza cutter. Then cut at a diagonal into 1 inch strips. Melt 1/4 lb. butter on a large cookie sheet. Roll strips in water and twist. Lay out on cookie sheet. Sprinkle with

Garlic and Parmesan

or

Sugar and cinnamon

Bake for 15-20 min @ 375

New Orleans Bread Pudding

1 loaf stale French bread

1/4 pound butter

3 eggs, beaten

1/4 can undiluted milk

1/4 cup brown sugar

1-1/4 cups white sugar

1/4 pound raisins

1 small can crushed pineapple

2 tablespoons vanilla

Rum sauce:

1/8 lb butter, melted

1 cup sugar

1/2 cup rum

1 cup flour

Preheat oven to 350 F. Soak bread and squeeze dry. Tear bread into small pieces. Mix all other ingredients except butter. Melt butter and add to mixture. Pour into a well-greased pan and bake for 2 hours. After first hour of baking remove pan from oven and stir the mixture. Return to oven for additional hour.

To make rum sauce, mix all ingredients. Place in double boiler and cook slowly for one half hour. Beat on medium speed until fluffy. Serve over pudding.

Serves 8.

Shrimp Pot Pie

Ingredients

• 1 egg
• 1 tablespoon water
• 4 sheets puff pastry, thawed (recommended: Pepperidge Farm)
• Flour, for dusting
• 8 large (21 to 25) shrimp, shelled and deveined
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small carrot, diced
• 1 celery stalk, diced
• 6 mushrooms, sliced thin
• 2 sprigs fresh thyme
• 1/2 cup white wine
• 2 cups heavy cream
• Salt and freshly ground white pepper
• Special equipment: 3 and 4-inch metal ring

Directions

Preheat oven to 400 degrees F.

In a small bowl, whisk egg and water until well blended. Lightly dust work surface with flour. Unfold puff pastry and dock dough with a fork. Using a 4-inch ring, cut 16 circles. Set 4 circles on a nonstick baking sheet. These are the base of the pot pies. Discard scraps. Using a 3-inch metal ring, cut circles in the center of the 12 remaining circles. Remove 4 of the 3-inch circles to the prepared baking sheet. These are the tops. Brush the outer edge of the 4-inch circles with the egg wash. Lay 1 of the 12 rings on top. Brush egg wash on that ring and place another ring on top. Repeat 1 more time until you have 3 rings stacked on top of each other. Repeat with remaining circles until you have 4 assembled. Brush the edges and tops with egg wash and bake in the middle of the oven until golden, about 20 minutes.

Meanwhile, season the shrimp with cayenne pepper, salt and black pepper. In a medium saucepan over medium-high heat, add oil and 1 tablespoon butter. Saute the shrimp, 1 minute per side. Remove shrimp and set aside. Add remaining butter to the pan and saute carrots, celery, mushrooms, and thyme, until softened about 10 minutes. Add wine, bring to a simmer and cook until most of the wine has evaporated. Add the cream and bring back to a simmer until the sauce thickens to a gravy consistency, about 12 to 15 minutes. Place the shrimp back into the sauce to coat. Remove thyme and season with salt and white pepper. Ladle the shrimp mixture into the pastry puff bowls and top with the smaller puff circles.

French Toast with Caramelized Pecans, Strawberries and Cream

Ingredients

• 1 pound fresh strawberries, sliced


• 1/2 cup plus 3 tablespoons sugar


• 3/4 cup heavy cream


• 8 ounces cream cheese, room temperature


• 4 eggs


• 1/4 cup milk


• 2 teaspoons ground cinnamon


• 4 (1 1/2-inch thick) slices stale brioche


• 3 tablespoons butter


• 1/2 cup pecans, chopped


• 1/4 cup brown sugar


• Special equipment: food processor

Directions

In a medium bowl, mix together strawberries and 1/2 cup of sugar. Set aside.

In a food processor, blend together heavy cream, cream cheese and 1 tablespoon sugar until thick and creamy.

In a baking dish, whisk together eggs, milk, cinnamon and remaining 2 tablespoons sugar. Place bread slices in pan and soak on each side until well coated and soaked through. In a large skillet or griddle over medium heat, melt 1 tablespoon butter. Remove and drain the bread slices and cook until golden turning once, about 5 to 7 minutes. Meanwhile, in a skillet over medium heat, add the pecans, brown sugar and 2 tablespoons butter. Stir until sugar has melted and pecans are coated and sticky. Serve French toast with dollop of cream, sticky pecans and strawberries.

Bread Pudding

1 quart milk

4 eggs, beaten (save whites)

2 teaspoons vanilla extract

2 teaspoons cinnamon

1-1/2 loaves stale bread

2 tablespoons margarine

1 cup sugar

Meringue:

4 eggs

1/3 cup sugar

In a bowl put bread and milk to soak for about 10 minutes. Mix eggs, margarine, vanilla, sugar and cinnamon together. Add this to milk and bread mixture. Mix well. Pour all of this into a 9 x l3 inch sprayed glass pan. Place in a 300 degree F oven and bake for 50 minutes or until pudding firms up. Then top with meringue. Remove pudding from oven. Beat egg whites and sugar until meringue is thin and form peaks. Spread over baked Pudding and return to oven. Increase oven temperature to 400F for about 5 minutes.

Serves 12.

Old Fashioned Buttermilk Biscuits

2 cups sifted self-rising flour

1/4 tsp baking soda

1/4 cup vegetable shortening

7/8 cup buttermilk

Preheat oven to 450F. Lightly grease baking sheet; set aside. Combine flour and baking soda in bowl. Cut in shortening with pastry blender or 2 knives until mixture is consistency of coarse crumbs. Add buttermilk, stir with fork just until dough leaves sides of bowl. Turn out onto lightly floured board or pastry cloth. Knead gently just until smooth. Roll out to 1/2-inch thickness. Cut into rounds with floured 2 inch biscuit cutter. Place on prepared baking sheet. Bake 10 to 12 minutes, or until golden brown.

Makes about 12 to 14 biscuits.

Old Fashioned Biscuits

2 cups all-Purpose flour

2-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon sugar

1/4 cup cheese, grated (if cheese biscuits are desired)

1/2 cup Crisco shortening/margarine

3/4 cup buttermilk

Mix flour, baking powder, baking soda and sugar in mixing bowl. Add grated cheese. Mix margarine or shortening until mixture resembles coarse crumbs. With a fork, stir in buttermilk to make soft dough. Turn out onto lightly floured board and knead about 10 times to form a smooth ball. Do not over knead or biscuits will not be as tender. Roll out to a 6 x 6 inch square. Place on greased baking sheet, cut dough into 12 portions. Do not separate, leave biscuits in a square. Bake at 400F until golden brown, about 15 minutes.

Hint:
These biscuits are best served with chicken, honey, jams or preserves.

Hushpuppies (No Heat)

2 cups self-rising corn meal mix

3 tbs self-rising flour

1 tbs finely chopped onion

1 cup milk or water

1 egg, beaten

Combine cornmeal, flour and onion. Gradually beat in milk or water and egg. Drop from a spoon into hot fat where fish was fried. Fry until golden brown; drain on absorbent paper.

Note:
For additional flavor, add 1 more tbs finely chopped onion and 1 tsp onion powder.

Makes about 20 hush puppies.

Tips:
Allow prepared batter to sit about 5 minutes before spooning into hot oil. This helps to assure round hush puppies. For perfect frying, keep the temperature of the oil around 375F. This makes it simple to get light hush puppies that are done on the inside before they get too brown on the outside.

Hot Hush Puppies

2-1/2 cups self-rising corn meal

1 cup self-rising flour

One 13 oz can condensed milk

1/4 to 1/2 cup water

1 cup onion, diced

1/4 cup bell pepper, diced

1 small hot pepper, diced

2 eggs

Sage to taste

Poultry seasoning to taste

Salt to taste

Pepper to taste

In a bowl, mix the meal, flour, onion, bell pepper, hot pepper, eggs, sage, salt, pepper, poultry season milk and water. Mix well. Drop by tsp into hot oil: fry 3 to 4 minutes.

Honey Buns

1/2 cup orange juice

2 tbs salt

1/4 cup soft shortening

3/4 cup honey, divided

1/2 cup mashed sweet potatoes

2 pkg dry yeast

2 eggs

3-1/4 to 3-1/2 cups all-purpose flour

1/3 cup melted butter or margarine

2 cups chopped pecans or raisins

Heat orange juice to lukewarm; add salt, shortening, 1/4 cup honey, and sweet potatoes. Mix well, and add yeast. When yeast is dissolved, add eggs and beat well. Add flour; mix until soft dough forms. Knead dough gently in bowl.

Form dough into ball, and put in a greased bowl. Cover and let rise in warm place (85F) until dough is light and doubled in bulk (about 1-1/2 hours).

Combine butter, 1/2 cup honey, and pecans. Spread over bottom of 2 greased 8 x 12 inch baking pans.

Turn dough out onto floured board; divide in half and fit into pans over honey-nut mixture. Using 2 well-greased sharp knives, cut each pan of dough into 15 buns. Cover and let rise until doubled in bulk (30 minutes). Bake at 325F for 25 minutes. Cool 5 minutes before turning out on racks or serving plate.

Yield: 2-1/2 dozen.