Serves: 24
Total Calories: 169
In large bowl, combine whole wheat flour, yeast and salt set aside. Cover raisins with water for 1 minute drain. In small saucepan, heat milk, 1/3 cup honey and 1/3 cup margarine until very warm (120 to 130°F.). Add warm mixture to flour mixture. Beat in eggs 1 at a time stir in drained raisins. By hand, stir in 1 1/2 to 2 cups all-purpose flour until dough pulls cleanly away from sides of bowl.
On floured surface, knead in an additional 1 1/2 to 1 1/4 cups all-purpose flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
Grease 24 muffin cups. Punch down dough several times to remove all air bubbles. Divide dough into 24 pieces. (Cover dough pieces with inverted bowl to prevent drying out.) Using 1 piece of dough at a time, roll to form 10- to 12-inch rope. Coil rope in muffin cup, tucking end into top center to form beehive shape. Repeat with remaining pieces. Cover let rise in warm place until light and doubled in size, about 30 to 45 minutes.
Heat oven to 350°F. Uncover dough. Bake 15 to 20 minutes or until golden brown. Immediately remove from muffin cups place on wire racks. In small saucepan, heat 3 tablespoons each honey and margarine. Stir in powdered sugar and vanilla until smooth. Drizzle over warm rolls.
HIGH ALTITUDE - Above 3,500 feet: No change.
Nutrition Per Serving (1 roll): Calories 210 Protein 4g Carbohydrate 37g Fat 5g Sodium 150mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Beehive Buns recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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