These are pretty damn tasty!
Quick & easy too! (actually the title of the recipe in the magazine is 'Quick mix biscuits' but I didn't think it was descriptive enough)
80g butter, melted, cooled
1/2 cup caster sugar
1/2 cup brown sugar
1 egg
1/2 cup sultanas
1/2 cup plain flour
1/2 cup self-raising flour
1/2 teaspoon cinnamon
1/2 teaspoon bicarb
150g dark chocoalte, broken into pieces
Preheat oven to 180c (I did 160c fanforced). Line 2 baking trays with baking powder
Combine butter and sugars in a bowl. Mix in egg and sultanas. Sift flours, cinnamon and bicarb over mixture. Stir until just combined. Set aside for 10-15min or until firm. (really does make mixture easier to handle)
Place small spoonsfuls (teaspoon) of mixture onto trays, allowng room for spreading. Bake for 12-15min or until golden. Cool on trays for 10minutes, then place onto cooling rack (oops didnt read this part, straight onto cooling rack lol)
Place chocolate into a bowl over a saucepan of simmering water. Stir with a metal spoon until melted and smooth. Spoon into a plastic bag. Snip a corner off, then drizzle over each biscuit. Set aside to firm. Store in an airtight jar.
Note: I didn't have any chocolate so obviously didn't add the chocolate on top and they are still tasty and no chocolate is better for Lauren anyway, but they would be extra nice with choc!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Tuesday, February 12, 2008
Monday, July 30, 2007
Hamburger Buns
So I was in a 'can't be bothered going out and buying any' mood. So looked up a recipe for hamburger buns.
They turned out pretty yummy! As close to 'store bought' as I have ever got.
Here is the link, but I will type it out here so I have it on my records
http://allrecipes.com/recipe/belles-hamburger-buns/Detail.aspx
INGREDIENTS
1 cup milk
1 cup water
2 tablespoons butter
1 tablespoon white sugar
1 1/2 teaspoons salt
5 1/2 cups all-purpose flour
1 (7g) envelope active dry yeast
1 egg yolk
1 tablespoon water
DIRECTIONS
Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.
OK what I did differently. Didn't accurately measure the yeast, well kind of did, 2 teaspoons and a little bit. Didn't accurately measure the butter either, sort of just cut it up and thought 'yeah that looks like 2 tablespoons', used caster sugar. Didn't use a saucepan, I put it all in a bowl and zapped it in the microwave for 3 minutes. Then had to put it in the fridge till it cooled down.
Used 2.5 cups of plain white flour, and 3 cups of plain wholemeal.
Following someone elses advice somewhere, I put the bowl with the dough into the oven and placed an oven dish filled with HOT water on a rack underneath the bowl. Left it to rise, it ended up being 1.5hours as I had an almost-nap. The bowl was full of dough, so it may have risen a bit more than normal, not sure.
I cut it into 10 pieces not 12 so the rolls would be a bit bigger.
But yes I am very happy with this recipe and will use it again :)
They turned out pretty yummy! As close to 'store bought' as I have ever got.
Here is the link, but I will type it out here so I have it on my records
http://allrecipes.com/recipe/belles-hamburger-buns/Detail.aspx
INGREDIENTS
1 cup milk
1 cup water
2 tablespoons butter
1 tablespoon white sugar
1 1/2 teaspoons salt
5 1/2 cups all-purpose flour
1 (7g) envelope active dry yeast
1 egg yolk
1 tablespoon water
DIRECTIONS
Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.
OK what I did differently. Didn't accurately measure the yeast, well kind of did, 2 teaspoons and a little bit. Didn't accurately measure the butter either, sort of just cut it up and thought 'yeah that looks like 2 tablespoons', used caster sugar. Didn't use a saucepan, I put it all in a bowl and zapped it in the microwave for 3 minutes. Then had to put it in the fridge till it cooled down.
Used 2.5 cups of plain white flour, and 3 cups of plain wholemeal.
Following someone elses advice somewhere, I put the bowl with the dough into the oven and placed an oven dish filled with HOT water on a rack underneath the bowl. Left it to rise, it ended up being 1.5hours as I had an almost-nap. The bowl was full of dough, so it may have risen a bit more than normal, not sure.
I cut it into 10 pieces not 12 so the rolls would be a bit bigger.
But yes I am very happy with this recipe and will use it again :)
Wednesday, July 18, 2007
'Star' Biscuits aka Shrewsbury Biscuits that aren't
Shrewsbury Biscuits - that aren't
125g butter, softened
1/2 cup sugar
1 egg
Skin of one orange, grated.
2 cups plain flour
1 teaspoon baking powder
Cream butter & sugar until light & fluffy.
Add egg & grated orange peel and beat well
Sift flour & baking powder together and mix into creamed mixture.
Knead well.
On a lightly floured board roll out to 4mm thickness. Cut out rounds (or stars & hearts or whatever ;))
Place on baking paper lined (or greased) trays. Bake at 180C for 10-15minutes (I bake at 160c (fan oven) for 8 minutes)
The original recipe of this had 1 tablespoon of lemon rind instead of all that orange rind. When you cut them out into the circles you would cut a 1cm hole in the centre of half of the biscuits, bake as usual. When cold spread rasberry (or whatever) jam across the half without the holes, and then press the half *with* holes on top. Does this make sense? But I did it the other way cause a) had no lemons b)had no jam lol
Food Processor Pie Dough
2 cups flour (i use wholemeal)
Approx 50-60g cold butter cut into cubes
Approx 2-3 tablespoons cold water
Put flour & butter into food processor and whiz until resembles breadcrumbs, keep whizzing and add cold water gradually until the dough starts to clump together.
Take out, knead into a ball. Wrap in cling wrap and put into fridge for 20minutes.
Cut in half and roll each half out to fit pie dish.
125g butter, softened
1/2 cup sugar
1 egg
Skin of one orange, grated.
2 cups plain flour
1 teaspoon baking powder
Cream butter & sugar until light & fluffy.
Add egg & grated orange peel and beat well
Sift flour & baking powder together and mix into creamed mixture.
Knead well.
On a lightly floured board roll out to 4mm thickness. Cut out rounds (or stars & hearts or whatever ;))
Place on baking paper lined (or greased) trays. Bake at 180C for 10-15minutes (I bake at 160c (fan oven) for 8 minutes)
The original recipe of this had 1 tablespoon of lemon rind instead of all that orange rind. When you cut them out into the circles you would cut a 1cm hole in the centre of half of the biscuits, bake as usual. When cold spread rasberry (or whatever) jam across the half without the holes, and then press the half *with* holes on top. Does this make sense? But I did it the other way cause a) had no lemons b)had no jam lol
Food Processor Pie Dough
2 cups flour (i use wholemeal)
Approx 50-60g cold butter cut into cubes
Approx 2-3 tablespoons cold water
Put flour & butter into food processor and whiz until resembles breadcrumbs, keep whizzing and add cold water gradually until the dough starts to clump together.
Take out, knead into a ball. Wrap in cling wrap and put into fridge for 20minutes.
Cut in half and roll each half out to fit pie dish.
Monday, June 11, 2007
White Choc & Pecan Brownies
Got this recipe from MIL, I haven't made them yet, but she had .. mmmmmm good!
White Choc & Pecan Brownies
150g Butter
200g dark couverture choc (no idea what this is exactly lol)
100g caster sugar
2 lightly beaten eggs
1 tsp vanilla extract
3/4 cup plain flour
1/2 tsp baking powder
100g white chocolate chopped (i reckon just use melts)
100g pecans chopped
Microwave butter & dark choc together in 1min bursts on medium in a microwave. Stir until smooth
Add caster sugar, lightly beaten eggs & vanilla extract, combine well.
Stir in flour, baking powder, white choc & pecans.
Spread mixture into a greased/lined 20cm baking tin.
Bake at 180 for 25min
White Choc & Pecan Brownies
150g Butter
200g dark couverture choc (no idea what this is exactly lol)
100g caster sugar
2 lightly beaten eggs
1 tsp vanilla extract
3/4 cup plain flour
1/2 tsp baking powder
100g white chocolate chopped (i reckon just use melts)
100g pecans chopped
Microwave butter & dark choc together in 1min bursts on medium in a microwave. Stir until smooth
Add caster sugar, lightly beaten eggs & vanilla extract, combine well.
Stir in flour, baking powder, white choc & pecans.
Spread mixture into a greased/lined 20cm baking tin.
Bake at 180 for 25min
Sunday, June 03, 2007
Cinnamon Cookies
Had a hankering for cinnamon cookies so I googled and found these.
They are yummmy.
Cinnamon Cookies
2/3 cup butter (150gm)
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour (I used wholemeal)
1 teaspoon cinnamon
1/2 cup pecans or walnuts
2 tablespoons ground cinnamon
2 tablespoons granulated sugar
Cream butter & sugar until light and fluffy. Beat in egg & vanilla. Sift flour with baking powder and 1 teaspoon cinnamon; add to butter mixture and blend well. Chill dough for 30 minutes.
In a wide shallow bowl (i just used a dinner plate) combine chopped nuts with 2 tablespoons cinnamon and 2 tablespoons sugar.
Formed chilled cinnamon cookie dough into small balls; roll each ball in the cinnamon sugar nut mixture then place onto greased/baking papered cookie trays about 2 to 3 inches apart.
Bake at 180 for about 10-12 minutes.
My Notes:
I didn't have any nuts so didn't use them
I think 2 tablespoons of cinnamon in the last bit was too much as it leaves that sort of 'dry' feeling in your mouth when you eat the cookies, so next time I am going to reduce it to one tablespoon.
Dough definitely needs chilling in the fridge to get rid of the stickyness.
The balls do not need flattening when on the tray, they sort of flop into a perfect circle when cooking.
I put my oven at 160c (fanforced) and cooked for about 11minutes.
They are light and yummy :D
They are yummmy.
Cinnamon Cookies
2/3 cup butter (150gm)
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour (I used wholemeal)
1 teaspoon cinnamon
1/2 cup pecans or walnuts
2 tablespoons ground cinnamon
2 tablespoons granulated sugar
Cream butter & sugar until light and fluffy. Beat in egg & vanilla. Sift flour with baking powder and 1 teaspoon cinnamon; add to butter mixture and blend well. Chill dough for 30 minutes.
In a wide shallow bowl (i just used a dinner plate) combine chopped nuts with 2 tablespoons cinnamon and 2 tablespoons sugar.
Formed chilled cinnamon cookie dough into small balls; roll each ball in the cinnamon sugar nut mixture then place onto greased/baking papered cookie trays about 2 to 3 inches apart.
Bake at 180 for about 10-12 minutes.
My Notes:
I didn't have any nuts so didn't use them
I think 2 tablespoons of cinnamon in the last bit was too much as it leaves that sort of 'dry' feeling in your mouth when you eat the cookies, so next time I am going to reduce it to one tablespoon.
Dough definitely needs chilling in the fridge to get rid of the stickyness.
The balls do not need flattening when on the tray, they sort of flop into a perfect circle when cooking.
I put my oven at 160c (fanforced) and cooked for about 11minutes.
They are light and yummy :D
Tuesday, May 29, 2007
Pizza Scones
Just made these for lunch, they are quite scrummy.
I omitted a few things, and added others instead.
I reckon you could just add whatever you wanted.
1 small onion
6 slices salami
1/4 chopped green pepper
1 tablespoon tomato paste
2 cups flour
4 teaspoons baking powder
1/2 cup grated tasty cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
25g butter
3/4 cup milk
Peel & finely chop onion. Chop salami. In a bowl combine onion, salami, green pepper and tomato paste. Stir to combine.
Sift flour & baking powder into the bowl. Add cheese, oregano and basil. Stir to combine.
Melt butter. Combine butter & milk.
Add to salami mixture and mix quickly to a soft dough with a knife. Knead lightly.
Roll or pat dough out on to a lightly floured surface to 2.5cm thickness.
Cut into 12 even sized pieces. Place on an oven tray. For a soft scone, place scones close together. For a crisper scone, set them apart.
Bake at 220c for 10-15minutes or until pale golden.
Ok so my variations were.
I didn't use any onion or salami. I used some ham and sundried tomatos. I used a red pepper (capsicum). I used wholemeal self raising flour. Ended up with 1/2 cup tasty, 1/2 cup mozarella (approx). Used a teaspoon of Italian Herbs (instead of 1/2 oregano 1/2 basil)
I put the oven (fanforced) at 200c, after 10 min turned it down to about 170c and put back in for 4min. They were slightly almost burned, ie dark brown on the edges of the outer ones. But cooked well in the middle where it counts. I ate mine with nuttlex/cheese & tomato on top, I reckon you could just have plain (or with marg) or treat them like bread and have a sandwich type thing.
I omitted a few things, and added others instead.
I reckon you could just add whatever you wanted.
1 small onion
6 slices salami
1/4 chopped green pepper
1 tablespoon tomato paste
2 cups flour
4 teaspoons baking powder
1/2 cup grated tasty cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
25g butter
3/4 cup milk
Peel & finely chop onion. Chop salami. In a bowl combine onion, salami, green pepper and tomato paste. Stir to combine.
Sift flour & baking powder into the bowl. Add cheese, oregano and basil. Stir to combine.
Melt butter. Combine butter & milk.
Add to salami mixture and mix quickly to a soft dough with a knife. Knead lightly.
Roll or pat dough out on to a lightly floured surface to 2.5cm thickness.
Cut into 12 even sized pieces. Place on an oven tray. For a soft scone, place scones close together. For a crisper scone, set them apart.
Bake at 220c for 10-15minutes or until pale golden.
Ok so my variations were.
I didn't use any onion or salami. I used some ham and sundried tomatos. I used a red pepper (capsicum). I used wholemeal self raising flour. Ended up with 1/2 cup tasty, 1/2 cup mozarella (approx). Used a teaspoon of Italian Herbs (instead of 1/2 oregano 1/2 basil)
I put the oven (fanforced) at 200c, after 10 min turned it down to about 170c and put back in for 4min. They were slightly almost burned, ie dark brown on the edges of the outer ones. But cooked well in the middle where it counts. I ate mine with nuttlex/cheese & tomato on top, I reckon you could just have plain (or with marg) or treat them like bread and have a sandwich type thing.
Sunday, May 27, 2007
Super Easy Self-Saucing Caramel Pudding
MMM just made this tonight, probably would go wonderfully with some vanilla icecream .. but we have none ;)
Caramel Sponge Pud
1 cup self-raising flour (i used wholemeal)
3/4 cup firmly packed brown sugar
1/3 cup raisins/sultanas, coarsely chopped (harded past of this entire recipe i reckon, they stick to the knife!)
25g butter melted
1/2 cup milk
Caramel Sauce
40g butter melted
1/3 cup firmly packed brown sugar
1 cup cold water
Heat oven to 180C. Grease an ovenproof dish.
Combine flour, sugar & sultanas in a bowl and make a well in the centre.
Pour butter & milk into the well and stir to combine into a batter.
Spread this into the prepared dish.
To make the caramel sauce, place butter in a saucepan over a low heat to melt. Add sugar and water and stir until the sugar has dissolved.
Pour sauce slowly and carefully (over the back of a spoon) over the batter in the dish.
Bake for 40minutes (I only put it in for 30min in a fanforced oven @ 180 and think it could have done ok at 25min) or until the mixture is firm in the centre.
Mmm warm caramel pud .. YUMMY and so easy, and hardly any ingredients!
Caramel Sponge Pud
1 cup self-raising flour (i used wholemeal)
3/4 cup firmly packed brown sugar
1/3 cup raisins/sultanas, coarsely chopped (harded past of this entire recipe i reckon, they stick to the knife!)
25g butter melted
1/2 cup milk
Caramel Sauce
40g butter melted
1/3 cup firmly packed brown sugar
1 cup cold water
Heat oven to 180C. Grease an ovenproof dish.
Combine flour, sugar & sultanas in a bowl and make a well in the centre.
Pour butter & milk into the well and stir to combine into a batter.
Spread this into the prepared dish.
To make the caramel sauce, place butter in a saucepan over a low heat to melt. Add sugar and water and stir until the sugar has dissolved.
Pour sauce slowly and carefully (over the back of a spoon) over the batter in the dish.
Bake for 40minutes (I only put it in for 30min in a fanforced oven @ 180 and think it could have done ok at 25min) or until the mixture is firm in the centre.
Mmm warm caramel pud .. YUMMY and so easy, and hardly any ingredients!
Saturday, May 26, 2007
Baking up a Storm
So I made the Austrian Jam Cookies from Stacey's blog and then I made these delights .. mmmmm goood!! Found them in my folder of 'things ripped out of magazines'
Choc-coconut roughs
3/4 cup self-raising flour (i used wholemeal)
1/4 cup cocoa powder
2 cups desiccated coconut
1 cup brown sugar
125g butter
2 tablespoons golden syrup
1 egg, lightly beaten
150g chocolate, melted (I used dark choc buttons)
Sift flour & cocoa together into a large bowl. Stir in coconut and brown sugar, blend well.
Melt butter. Blend in golden syrup and egg. Add mixture to dry ingredients. Mix until well combined.
Drop tablespoons of mixture onto baking paper-lined baking trays
Bake in a moderate oven (180) for 12-15 minutes or until golden brown (how you can tell a chocolate biscuit is 'golden brown' I don't know) . Remove from oven. (now this always cracks me up)
Spread each biscuit with a teaspoon of melted chocolate. Top with a nut or piece of chocolate if desired (I didnt desire). Allow to cool on a wire rack. Store in an airtight container.
I have already eaten too many lol
Choc-coconut roughs
3/4 cup self-raising flour (i used wholemeal)
1/4 cup cocoa powder
2 cups desiccated coconut
1 cup brown sugar
125g butter
2 tablespoons golden syrup
1 egg, lightly beaten
150g chocolate, melted (I used dark choc buttons)
Sift flour & cocoa together into a large bowl. Stir in coconut and brown sugar, blend well.
Melt butter. Blend in golden syrup and egg. Add mixture to dry ingredients. Mix until well combined.
Drop tablespoons of mixture onto baking paper-lined baking trays
Bake in a moderate oven (180) for 12-15 minutes or until golden brown (how you can tell a chocolate biscuit is 'golden brown' I don't know) . Remove from oven. (now this always cracks me up)
Spread each biscuit with a teaspoon of melted chocolate. Top with a nut or piece of chocolate if desired (I didnt desire). Allow to cool on a wire rack. Store in an airtight container.
I have already eaten too many lol
Tuesday, May 22, 2007
Chelsea Buns
Here you go Kate & Stacey ;)
Chelsea Buns
4 teaspoons (14g) dry yeast
1 teaspoon caster sugar
3 3/4 cups (560g) plain flour
1 1/2 cups (375ml) warm milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon mixed spice
2 teaspoons grated orange rind
1 tablespoons caster sugar, extra
1 egg, lightly beaten
45g butter, melted
15g butter, melted, extra
2 tablespoons rasberry jam
1/2 cup (75g) dried currants
1/4 cup (50g) brown sugar
1/2 cup (60g) chopped pecans, toasted (I didnt have any so substituted with sultanas, I also added in 1.5 teaspoons cinnamon)
3 teaspoons honey
1- Combine yeast, caster sugar, 1 tablespoon of the flour and milk in small bowl, whisk until yeast is dissolved. Cover, stand in warm place about 10minutes or until mixture is frothy. Combined remaining sifted flour, spices, rind & extra caster sugar in large bowl, stir in egg, butter and yeast mixture; mix to a soft dough. Turn dough onto floured surface, knead about 10 minutes or until elastic. Place dough in large greased bowl, cover, stand in warm place about 1 hour or until doubled in size.
2- Turn dough onto floured surface, knead 1 minute. Roll to a 23 x 36cm rectangle (like I measured this). Brush dough with extra butter, spread with jam. Sprinkle with combined currants, brown sugar & nuts, leaving a 2cm border.
3- Roll up dough from long side, like a swiss roll. Cut into 12 slices. Place slices, cut side up, in 2 greased 22cm round cake pans. Cover, stand in warm place about 30minutes or until dough has risen slightly. Bake in moderately hot oven 30 minutes. Cool buns in pan 10minutes, transfer to wire rack. Brush hot buns with honey, drizzle with icing.
Chelsea Buns
4 teaspoons (14g) dry yeast
1 teaspoon caster sugar
3 3/4 cups (560g) plain flour
1 1/2 cups (375ml) warm milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon mixed spice
2 teaspoons grated orange rind
1 tablespoons caster sugar, extra
1 egg, lightly beaten
45g butter, melted
15g butter, melted, extra
2 tablespoons rasberry jam
1/2 cup (75g) dried currants
1/4 cup (50g) brown sugar
1/2 cup (60g) chopped pecans, toasted (I didnt have any so substituted with sultanas, I also added in 1.5 teaspoons cinnamon)
3 teaspoons honey
1- Combine yeast, caster sugar, 1 tablespoon of the flour and milk in small bowl, whisk until yeast is dissolved. Cover, stand in warm place about 10minutes or until mixture is frothy. Combined remaining sifted flour, spices, rind & extra caster sugar in large bowl, stir in egg, butter and yeast mixture; mix to a soft dough. Turn dough onto floured surface, knead about 10 minutes or until elastic. Place dough in large greased bowl, cover, stand in warm place about 1 hour or until doubled in size.
2- Turn dough onto floured surface, knead 1 minute. Roll to a 23 x 36cm rectangle (like I measured this). Brush dough with extra butter, spread with jam. Sprinkle with combined currants, brown sugar & nuts, leaving a 2cm border.
3- Roll up dough from long side, like a swiss roll. Cut into 12 slices. Place slices, cut side up, in 2 greased 22cm round cake pans. Cover, stand in warm place about 30minutes or until dough has risen slightly. Bake in moderately hot oven 30 minutes. Cool buns in pan 10minutes, transfer to wire rack. Brush hot buns with honey, drizzle with icing.
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