Potatohoneybuns Recipes

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YAM YAM HONEY BUNS



Yam Yam Honey Buns image

This is a Pillsbury Best of Class Winner Grand National Senior Contes $1,000 winning recipe by Helen V. Zijonalski of Miami FL. It was a special day when my Mother made these!!!! Of course there was that really good bakery over in Old Orchard who also made them.

Provided by Ambervim

Categories     Breads

Time 1h

Yield 12 Rolls

Number Of Ingredients 17

2 compressed yeast cakes
1/2 cup lukewarm sweet potato liquid (drained from canned potatoes) or 1/2 cup water
1/2 cup mashed sweet potatoes (canned or cooked) or 1/2 cup yam (canned or cooked)
3 tablespoons melted butter or 3 tablespoons shortening
1/4 cup sugar
2 teaspoons salt
1 teaspoon vanilla
2 eggs
3 1/4-3 1/2 cups flour, sifted (All Purpose or Unbleached)
1/3 cup honey
1/2 cup firmly packed brown sugar
1/4 cup butter or 1/4 cup margarine
1/4 teaspoon salt
1/2 cup pecans or 1/2 cup walnuts, chopped
2 tablespoons melted butter or 2 tablespoons margarine
1/4 cup firmly packed brown sugar
1/4 cup pecans or 1/4 cup walnuts, chopped

Steps:

  • Soften compressed yeast in potato liquid. Let stand 5 minutes. (Or substitute 2 packages dry yeast softened in very warm, not hot, liquid.) Combine mashed potatoes, 3 tablespoons melted butter, 1/4 cup sugar, 2 teaspoons salt*, vanilla, and unbeaten eggs in large bowl. Add the softened yeast. Gradually add flour to form a stiff dough. Cover with waxed paper or towel. Let rise in warm place (85° to 90°F.) until light and doubled in size, about 1 1/2 hours. Meanwhile prepare Honey Nut Topping.
  • Combine all topping ingredients except 1/2 cup chopped nuts in saucepan. Bring to boil and cook, stirring constantly, until a little syrup dropped in cold water forms a soft ball (234°F.), about 1 1/2 minutes. Pour into greased 13x9x2-inch pan.** Sprinkle with 1/2 cup chopped nuts.
  • Toss dough on well-floured board until coated with flour and no longer sticky. Roll out to 24x8-inch rectangle. Brush with 2 tablespoons melted butter. Sprinkle with 1/4 cup brown sugar and 1/4 cup chopped nuts. Roll as for jelly roll, starting with 24-inch side. Cut or "tie off" with strong thread into twelve 2-inch slices. (To tie off slices, place thread under roll and pull ends around, crossing as if to tie in knot.) Place cut-side down over topping. Cover. Let rise in warm place until light and doubled in size, 30 to 45 minutes.
  • Bake in moderate oven (375°F.) for 25 to 30 minutes. Cool 2 minutes, then invert on serving plate or on rack over waxed paper. Let stand 30 seconds before removing pan.

Nutrition Facts : Calories 369.9, Fat 14.7, SaturatedFat 6.2, Cholesterol 53.9, Sodium 565.6, Carbohydrate 55.2, Fiber 2.2, Sugar 26.4, Protein 5.7

FRIED HONEY BUNS



Fried Honey Buns image

Make and share this Fried Honey Buns recipe from Food.com.

Provided by Moe Larry Cheese

Categories     Breakfast

Time 11m

Yield 2 serving(s)

Number Of Ingredients 2

2 honey buns
1 tablespoon butter

Steps:

  • Heat a skillet on medium heat.
  • When skillet is hot; add 1 tbsp butter and let melt.
  • When butter bubbles; add a honey bun and fry until lightly brown on both sides.
  • Add other tbsp of butter if needed.
  • Enjoy!

Nutrition Facts : Calories 365.2, Fat 23.5, SaturatedFat 8.2, Cholesterol 19.9, Sodium 307.7, Carbohydrate 34.6, Fiber 0.9, Sugar 18.5, Protein 5

MY MOM'S HOMEMADE BREAD & BUN RECIPE (NO BREAD MAKER)



My Mom's Homemade Bread & Bun Recipe (No Bread Maker) image

This is a very light and tasty bread recipe that is very easy for beginner cooks to make. I love it because I can make buns and loaves and even Cinnamon buns with the dough. Its perfect for every occasion.

Provided by Dianna PGGIRL30 Hol

Categories     Yeast Breads

Time 4h2m

Yield 4 loaves, 6 serving(s)

Number Of Ingredients 8

1 cup lukewarm water
2 tablespoons granulated sugar
4 tablespoons vegetable oil or 4 tablespoons margarine
1/2 teaspoon salt
3 tablespoons fleichmans dry active yeast
8 cups water, lukewarm
15 -18 cups all-purpose flour
2 tablespoons granulated sugar

Steps:

  • In small bowl place the following ingredients:.
  • 1 cup warm water.
  • yeast and 2 tbsp white sugar (DO NOT STIR).
  • let stand for 10 minutes.
  • In large mixing bowl do the following steps.
  • Place 8 cups warm water in bowl.
  • Place remaining 2 tbsp sugar in water.
  • Place 4 tbsp margarine or veg. oil in water.
  • Place salt in water.
  • Add 6 cups flour one at a time and mix as you are adding. Making sure to remove any lumps. Should be smooth before adding next cup.
  • Pour Yeast mixture in other bowl that you set aside into mixture.
  • Mix until smooth.
  • Continue to add flour mixing thoroughly until dough is sticky and forms a ball (note you will have to use your hands to mix it after its too tough to mix with a spoon. It should take only about a maximum of 17 cups of flour.
  • Take dough out of bowl and place on a flat clean dry surface which was sprinkled with about 1/2 cup of flour. Knead dough with hands for about 15 minutes or so. Dough should be soft and feel light to to touch. TIP: To prevent the dough from sticking to your hands a lot rub vegetable oil on them or take a piece of margarine and rub it into your hands then continue to knead dough. DO NOT ADD MORE FLOUR! It will make your bread dough TOO HEAVY! if you do.
  • Separate dough in half. Place each half in a bowl. Place a light towel over it and let the dough rise for 1 hour or until doubled.
  • FOR BUNS: Take about the size of a baseball of dough in your hand roll into a ball and place it on an ungreased cookie sheet. Let rise for another 1/2 hour or until buns are double in size. For buns to rise tall place them close together almost touching. Bake at 375°F.
  • FOR LOAVES: Take a large amount of dough and roll into a roll dough should not take up more than half of the loaf pan. Make sure dough roll is even or you will end up with a lopsided loaf or narrow loaf. Let rise for 1 to 2 hours. Or until Dough is nicely formed above the rim of the loaf pan. Bake at 350°F for 45 minutes or until golden brown. To test to see if done knock on top of the loaf. If it sounds hollow it is completed baking. It will be a dark golden brown color when finished.
  • Take Loaves out of oven and take them IMMEDIATELY OUT OF THE PANS upside down. (If you leave them till cooled in pans what happens is the bottom crust gets soggy from the condensation). Brush melted butter over top of loaves to prevent from drying out.
  • Yield: 4 loaves 2 dozen buns.
  • Depends on size.
  • TIP: This bread dough is great for anything such as pizza crusts, cinnamon buns, take a bit and roll it out thin and place it in a frying pan with a little oil and fry it and serve with jam or peanut butter.

Nutrition Facts : Calories 1269.7, Fat 12.6, SaturatedFat 1.7, Sodium 213.8, Carbohydrate 249.3, Fiber 10.1, Sugar 9.2, Protein 34.7

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