The Humpherys Family

Morning Buns

Recipe Added:  9/24/2014
3 cups flour
1 Tbsp sugar
2¼ tsp instant yeast
¾ tsp salt
1½ cups butter, cubed, chilled
1 cup sour cream, chilled
¼ cup orange juice, chilled
3 Tbsp ice water
1 egg yolk
 Filling:
½ cup sugar
½ cup brown sugar
1 Tbsp grated orange zest
2 tsp cinnamon
1 tsp vanilla
Combine flour, sugar, yeast and salt in a large zip-lock bag. Add butter, seal and shake to evenly coat the butter. Press air out of the bag and reseal. Roll over the bag several times with a rolling pin, shaking after each roll, until the butter is pressed into large flakes. Transfer the mixture to a large bowl and stir in the sour cream, orange juice, water and egg yolk until combined.

Turn dough onto a floured surface and knead briefly to form a smooth ball. Roll into a 20x12-inch rectangle. Starting at the short end, roll dough into a tight cylinder. Pat flat into a 12x4-inch rectangle and transfer to a parchment-lined baking sheet. Cover with plastic wrap and freeze for 15 minutes.

Filling: Line a 12-cup muffin tin with liners and grease with non-stick cooking spray. In a medium bowl, stir together the sugars, orange zest, cinnamon and vanilla.

Remove dough from freezer and place on a lightly floured surface. Roll dough into a 20x12-inch rectangle and sprinkle evenly with filling, leaving ½-inch border around edges. Lightly press filling into dough. Starting at the long end, roll dough into a tight cylinder and pinch lightly to seal the seam. Trim ½-inch of dough from each end and discard. Cut roll into 12 equal pieces and transfer cut-side-up to prepared muffin tin. Cover loosely with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.

Preheat oven to 200 F then turn it off. Remove muffin tin from refrigerator and discard plastic wrap. Place buns in the turned-off oven until puffed and doubled in size, 20 to 30 minutes. Remove buns from oven and reheat oven to 425 F. Bake 5 minutes, then reduce oven temperature to 325 F. Bake until buns are deep golden brown, 40-50 additional minutes. Cool buns in the muffin tin for 5 minutes, then transfer to a wire rack and remove liners. The buns are best served warm, but can be stored in an airtight container at room temperature for up to 2 days.
Advanced Preparation
After placing the buns in the muffin tin, place the tin in the freezer until the buns are firm, about 30 minutes. Transfer the buns in liners to a zip-lock bag and freeze for up to 1 month. To finish, return the buns to a muffin tin and refrigerate for at least 8 hours or up to 24 hours, then proceed with step #5.
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