SHF 10 Oh Honey!
Well I have to say thanks so much to all of you, my lovely reader for the comments on my new template! And since you were all so very kind, I will give you my SHF post as promised … so back to your regularily scheduled post!
The lovely Nic has chosen a very sweet topic for this months SHF, Honey! Well, I agree whole heartedly with the idea of honey, I love bees and as a child I REALLY wanted a hive. But I have never really liked the taste, everyone else in family adores it, especially honey on bananna sandwhiches . But not me! Although if the honey is cooked or in beer then I generally dont mind the flavour, I know, I know but I have tried. Luckily Casey is a honey fiend, so I knew that I would have a willing imbideder (is that even a word 
) if I wasnt up to the flavour.
So I thought and considered for soo long what sweet I would make for SHF, I considered candy…but then I would eat to much of it ans that’s no good, I wanted to make a honey and pine nut tart..but no pinenuts! Then I thought about the land of milk and honey! So a bread with milk and honey and butter in a scroll with more butter and honey and a little cinnamon, I thought heck I think even I will like that! You know what? It is actually really good! Even I think so. The bread had a lovely texture and would make a fantastic sandwhich loaf or yummy bread rolls too. Sorry that alittle of the roll is too dark but I was bitten by the oven of infinite sadness again.
Honey Butter Scroll
1 1/2 cups milk
1/4 cup butter
1/4 cup honey
1 teaspoon salt
1 package or one tablespoon active dry yeast
1/4 cup warm water
3 cups sifted unbleached white flour (approximately)
3 cups sifted stoneground wholemeal flour (approximately) (lowan brand in Australia)
Place butter, salt and honey in mixer bowl. Scald milk, add to bowl; allow to cool. Soften yeast in warm water. When milk mixture has cooled to lukewarm, add yeast mixture. Add about two cups of flour, beat well, then gradually add remaining flour to make a light, sticky dough. Turn dough into greased bowl, cover and chill thoroughly, then form into your favorite roll shape. Allow to rise in a warm place until dough is doubled in bulk.
Bake at 400 degrees F until golden brown. Remove from oven, allow to cool for a couple of minutes, then turn rolls over to finish cooling upside down.
For shaped rolls: Try making small dough balls for plain rolls. Make large balls for sandwiches. Top sandwich rolls with poppy or sesame seeds, if desired.
For spiral rolls: Roll out dough to about 1/4 inch thick, spread with butter, butter, honey and cinnamon , then roll up into a log and slice.
If you are a honey lover drizzle the top of the bun with lots of honey before eating.
I found that the buns where really nice, not too sweet slight cinnamon, they would be perfect for brunch.
Thanks for such a nice quick round up nic! I hope you do make the buns for breakfast 