Mini Honeycomb Buns

In a large bowl or in the bowl of a stand mixer fitted with the dough hook attachment, combine flour, salt, honey and yeast. Add milk, 4 tablespoons of melted and cooled butter, eggs and vanilla and stir until just combined. Remove dough from the bowl and knead it on a lightly floured surface until smooth and elastic, about 7-10 minutes (or knead on low speed in the stand mixer until smooth and elastic, about 3-5 minutes).

Shape dough into a ball and place in a lightly greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled, about 1 hour.

Punch down risen dough and divide into 20 equal pieces. Roll each piece into a ball and place in lightly greased cups of a mini-muffin pan. Spritz the dough lightly with cooking spray on top, cover the pan loosely with plastic wrap and let the dough rise until doubled, about 45 minutes. Meanwhile, preheat oven to 350 F.

When buns have risen, remove plastic wrap and bake until golden brown, about 20-25 minutes. Remove from oven and let them cool 5 minutes in muffin pan before turning out onto a plate.

Meanwhile, make the glaze: Place butter and honey in a microwave-safe bowl and heat 45 seconds to melt butter. Brush glaze evenly over hot buns. Serve warm.

Recipe adapted from King Arthur Flour.