SOUTHERN LIVING (^) | 59
Sausage-Stuff ed
Honey Buns
ACTIVE 1 HOUR, 8 MIN. - TOTAL 3 HOURS, 3 MIN.
SERVES 10
These sweet and savory rolls are inspired
by the Howard family’s love of sausage
biscuits with muscadine preserves.
HONEY GLAZE
3/4 cup (6 oz.) salted butter
1 cup honey
1/3 cup corn syrup
2 Tbsp. granulated sugar
2 Tbsp. orange zest plus 1/2 cup
fresh juice (from 1 orange)
2 thyme sprigs
SAUSAGE FILLING
1 lb. ground pork sausage
(such as Jimmy Dean)
1/2 cup butter, at room temperature
1/2 cup honey
1/4 cup dark brown sugar
BUN DOUGH
1 1/4 cups whole milk
1/4 cup warm water
1 (1/4-oz.) envelope active dry yeast
(2 1/4 tsp.)
1 1/2 tsp. salt
5 cups all-purpose fl our, divided
2/3 cup, plus 1 Tbsp. granulated
sugar, divided
1/2 cup shortening
2 large eggs
- Prepare the Glaze: Melt butter in a
2- to 3-quart saucepan over medium.
Stir in honey, corn syrup, sugar, orange
zest and juice, and thyme. Increase heat
to medium-high, and bring to a boil;
cook 1 minute. Remove from heat, and
set aside. (Glaze may be refrigerated in
an airtight container up to 1 week.) - Prepare the Filling: Cook sausage in a
12-inch cast-iron skillet over medium,
stirring to crumble, until browned and
done. Remove from heat; drain well.
Beat butter, honey, and brown sugar
with a heavy-duty electric stand mixer
fi tted with the paddle attachment on
medium speed until incorporated. Add
sausage, and beat until incorporated.
Set aside. (Filling may be refrigerated in
an airtight container up to 3 days. Bring
to room temperature before using.) - Prepare the Dough: Heat milk in a
3-quart saucepan over medium until
bubbles begin to form around the edge
of pan. Remove from heat. Combine
warm water and yeast in a 1-cup
measuring cup. Let stand 10 minutes.
Add yeast mixture, salt, 2 cups of the
fl our, and 1 tablespoon of the granulated
sugar to warm milk; stir until relatively
smooth. Place mixture in a warm place
(85°F) until bubbly, 10 to 15 minutes.- Meanwhile, beat shortening with a
heavy-duty electric stand mixer fi tted
with the paddle attachment on
medium-high speed until fl uff y. Add
remaining 2/3 cup granulated sugar; beat
until combined. Add eggs, 1 at a time,
beating just until blended after each
addition. With mixer running on low,
gradually add bubbly yeast mixture to
shortening mixture until incorporated.
Add remaining 3 cups fl our, in 4 batches,
beating just until blended after each
addition. Replace paddle attachment
with dough hook; beat on medium
speed until smooth, 10 to 12 minutes. - Turn dough out onto a fl oured work
surface; knead until very smooth, about
2 minutes. Transfer to a lightly oiled
bowl; cover with plastic wrap. Let stand
in a warm place (85°F) until dough
doubles in size, about 1 hour. - Place 2 1/2 cups of the glaze in a
12-inch cast-iron skillet. Place dough on
a lightly fl oured surface; punch dough
down, and divide in half. Roll 1 dough
half out into a 10- x 8-inch rectangle.
Spread half of the fi lling over dough
rectangle, leaving a 1-inch border.
Starting from one long side, roll dough
up to enclose fi lling. Place dough
cylinder seam side down; cut off and
discard 2 short ends to create smooth
ends. Cut cylinder crosswise into 4 to 5
(1 1/2-inch-thick) rounds. Starting in
center of skillet and working outward,
place rounds, cut side down, on glaze in
skillet. Repeat with second dough half
and remaining fi lling. Place skillet in a
warm place (85°F); let stand until dough
rounds have plumped up and press
against each other, 20 to 30 minutes.- Preheat oven to 375°F. Bake honey
buns on middle oven rack until golden
brown on top, 55 minutes to 1 hour.
(If buns are getting too brown, cover
with aluminum foil after 30 minutes.)
8. Invert honey buns onto a serving
platter. Drizzle with remaining glaze, and
serve warm or at room temperature.