Julie's Morning Buns

By • February 9, 2013 0 Comments

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Author Notes: This recipe comes from Julie over at the Willow Bird Baking blog and it is phenomenal! I made a couple of changes like using butter instead of shortening and adding an egg. Julie's filling called for almond paste but since I just had almond flour on hand I used that. This makes 24 buns so it's great for a brunch crowd or if you just feel like pigging out!almacucina

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Serves 24

dough

  • 1 tablespoon active dry yeast
  • 1/4 cup warm water
  • 1 pinch sugar
  • 2 tablespoons white vinegar
  • 2 cups minus 2 tablespoons milk
  • 2/3 cup butter cut into small pieces
  • 5 cups white whole wheat flour
  • 3 tablespoons raw sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 egg
  • 2 tablespoons melted butter, for after baking
  1. In a small bowl combine warm water, yeast and sugar. Mix and set aside in a warm place to proof. Combine milk and vinegar, set aside. In a large bowl combine flour, sugar, baking powder, baking soda and salt. With a pastry cutter or your hands, cut in the butter until you have pea sized pieces. Combine yeast mixture, milk and egg. Add to flour mixture and mix until your dough forms. Knead a few times and then transfer dough to a large buttered bowl. Cover the top of the bowl with plastic wrap and put in to the fridge to rise overnight. In a small bowl combine warm water, yeast and sugar. Mix and set aside in a warm place to proof. Combine milk and vinegar, set aside. In a large bowl combine flour, sugar, baking powder, baking soda and salt. With a pastry cutter or your hands, cut in the butter until you have pea sized pieces. Combine yeast mixture, milk and egg. Add to flour mixture and mix until your dough forms. Knead a few times and then transfer dough to a large buttered bowl. Cover the top of the bowl with plastic wrap and put in to the fridge to rise overnight. In a small bowl combine warm water, yeast and sugar. Mix and set aside in a warm place to proof. Combine milk and vinegar, set aside. In a large bowl combine flour, sugar, baking powder, baking soda and salt. With a pastry cutter or your hands, cut in the butter until you have pea sized pieces. Combine yeast mixture, milk and egg. Add to flour mixture and mix until your dough forms. Knead a few times and then transfer dough to a large buttered bowl. Cover the top of the In a small bowl combine warm water, yeast and sugar. Mix and set aside in a warm place to proof. Combine milk and vinegar, set aside.
  2. In a small bowl combine warm water, yeast and sugar. Mix and set aside in a warm place to proof. Combine milk and vinegar, set aside. In a large bowl combine flour, sugar, baking powder, baking soda and salt. With a pastry cutter or your hands, cut in the butter until you have pea sized pieces. Combine yeast mixture, milk and egg. Add to flour mixture and mix until your dough forms. Knead a few times and then transfer dough to a large buttered bowl. Cover the top of the bowl with plastic wrap and put in to the fridge to rise overnight. In a large bowl combine flour, sugar, baking powder, baking soda and salt. With a pastry cutter or your hands, cut in the butter until you have pea sized pieces. Combine yeast mixture, milk and egg and add to flour mixture and mix until your dough forms. Knead a few times and then transfer dough to a large buttered bowl. Cover the top of the bowl with plastic wrap and put into the fridge to rise overnight.
  3. In a small bowl combine warm water, yeast and sugar. Mix and set aside in a warm place to proof. Combine milk and vinegar, set aside. In a large bowl combine flour, sugar, baking powder, baking soda and salt. With a pastry cutter or your hands, cut in the butter until you have pea sized pieces. Combine yeast mixture, milk and egg. Add to flour mixture and mix until your dough forms. Knead a few times and then transfer dough to a large buttered bowl. Cover the top of the bowl with plastic wrap and put in to the fridge to rise overnight. Butter two 9 X 13 inch baking pans. Turn out the dough on to a floured board. (Unless you have a really big board you may want to roll half the dough at a time.)
  4. Roll dough into a rectangle about 1/4 of an inch thick. Brush the dough with melted butter and sprinkle with sugar, coconut and almond meal.
  5. Starting at the long end roll the dough away from you to create a big log. Cut the log in half and and cut each half in half again. Cut each section into thirds to get 12 fairly even rolls. Repeat for the other half of the dough.
  6. Place the rolls in the prepared baking dishes cover with plastic warp and a clean dish towel. Let the rolls rise for 1 to 1 1/2 hours until they double in bulk. Preheat your oven to 400 degrees shortly before your rolls are ready to go in. Bake for 15-20 minutes until rolls are golden brown. Remove from oven and brush with melted butter. Return to oven for another minute. Mix confectioners sugar with milk and pour over warm rolls.

filing and topping

  • 1 cup melted butter
  • 1 cup raw sugar
  • 2 cups almond meal or almond flour
  • 2 cups sweetened flaked coconut
  • 1 & 1/2 cups confectioners sugar
  • 3 tablespoons milk

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