Buns baking in the oven
STICKY CINNAMON BUNS
2 tbsp. dry yeast
1/3 c. light honey
1/4 c. warm water
1 c. buttermilk
4 1/2 to 5 c. whole wheat flour
1/4 c. butter, softened
Salt (add if desired)
1 c. light honey
1/2 c. maple syrup
2/3 c. raisins
2 c. finely chopped nuts
2 tsp. ground cinnamon
2 tbsp. butter, melted
In a small bowl, dissolve yeast and 1 teaspoon honey in warm water. Set aside to proof.
In a large bowl, combine buttermilk and remaining honey. Beat 1 1/2 cups flour into buttermilk mixture. Add yeast mixture and continue beating to blend well. Add eggs, butter, and more flour (a little at a time), blending until dough begins to come away from sides of bowl. Dough will be soft.
Turn out onto a floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball; place in an oiled bowl and turn once to oil top. Cover and let rise in a warm place until double in bulk, about 1 hour. Butter 3 (8 inch) round pans.
To make the Filling: Mix together all ingredients, except butter. Divide filling in half and reserve half. Divide other half into 3 parts and spread evenly over bottom of prepared pans.
Punch down dough; turn out onto floured surface and divide into 2 parts. Keep 1 part covered and roll out other into a 10 inch square. Brush with melted butter and spread with reserved filling. Roll up like a jelly roll, pinching edges of dough into roll. Roll dough a few times to secure edges and then cut into 1 inch slices. Repeat procedure with remaining dough; arrange slices around bottom of pans with each slice nearly touching the next. Cover and let rise again until doubled in bulk, about 45 minutes.
Preheat oven to 400 degrees. Bake for 20 minutes. Carefully turn out onto wire racks to cool. Makes 2 dozen rolls.