Isn't it fun to have special sweet rolls for a special sweet occasion ready at just a moment's notice? It's possible with this easy bucket-dough recipe!
Ingredients
1½ T dry yeast
1½ T kosher salt
3 cups warm water
1 cup whole wheat flour
5½ cups unbleached flour
soft butter
honey (raw and local is preferred, natch)
cinnamon
confectioner's sugar and milk to make a glaze
Instructions
First, mix the yeast, salt and water together. You can use a mixer or a whisk in a bowl or bucket. I like to use gallon ice-cream buckets with lids.
Then add the flours until well-mixed. Don't knead.
Cover with a loose lid and let rise until the dough reaches the top of the bucket or bowl, about 2 hours. Your dough is ready to use at this point, although it will be easier to shape if you refrigerate it for a couple hours, or overnight. It will stay good in your refrigerator for up to a week, though it will taste more "yeasty" the longer you keep it.
On baking day: roll out a rectangle of the dough, about 18" by 12" and about ¾" thick.
Spread with soft butter, then the raw honey, and then sprinkle with cinnamon. Roll up jelly-roll style, and cut into slices about ¾" thick.
Place in oiled 9" x 12" pan, and let rise for 60 minutes.
Bake at 350 degrees for 20 minutes, or until golden on top and not at all doughy (gak I hate that) inside.
If desired (and I always desire this) make a glaze out of confectioner's sugar and milk and drizzle on the top.
Eat while still hot! Smiles all around!
Ah, the cleverness of YOU!
Recipe by vomitingchicken.com at https://vomitingchicken.com/sweetrewardsofhoney-cinnamonrolls/