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Honey Topping:.
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Make while the dough is rising.
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Ingredient amounts are VERY rough and to taste.
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Add honey, cinnamon, and butter to small saucepan and heat on medium for 5-10 minutes, watching that it doesn't boil over.
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It will darken alot.
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Remove from heat and allow to cool until it is the consistency of regular warm caramel, cool enough that you can dip a skewer in and taste.
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Add vanilla to taste.
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You may not want any at all, but strait honey is to strong for me, and the vanilla mellows it nicely.
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You may want to warm it a little to drizzle it on the buns, but don't get it too hot.
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Dough Per package directions:.
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Add the yeast packet to the mix.
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Add the oil and water and mix until combined.
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Using the extra flour, knead for 8-10 minutes.
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Place in oiled bowl, cover and let rise for 90 minutes.
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Deviate from package directions:.
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Punch down dough and roll thinly into a rectangle.
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Keeping everything an inch away from the top edge so the batter will seal later, Spread the soft butter, sprinkle with cinnamon and sugar, spread apple butter.
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Roll tightly away from you toward the top edge.
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Lightly wet the top edge and seal the roll.
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Cut into individual rolls with a bread knife.
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Place approximately 1/2 inch apart in greased pan.
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Cover and let rise for another 30 minutes.
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Drizzle with topping.
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Bake at 350 degrees for 35 minutes or until not squishy inside.
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Allow to cool 15 minute.
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Devour warm.
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Options: Instead of using the topping during baking, coat rolls lightly with soft butter and dip in the honey caramel after baking.
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These aren't exactly light and fluffy, the whole grain gives it a crunchiness and a thump-solid top, but mine were still moist underneath.
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I think these will make a fairly healthy breakfast bun, good with coffee.
