If you’re looking for a breakfast treat that has a little bit of sweet and a lot a bit of savory, then Savory Honey Buns should be making their way to your morning table as soon as possible. These little fluffy, golden-brown miracles are filled with a sugary and spicy sausage mixture to make sure all your cravings are satisfied. They’re drizzled with a sticky, citrusy glaze that will make the sweet and savory combo of your dreams. You’ll never be happier to jump out of bed for breakfast and Savory Honey Buns will be the reason why!
Ingredients
For the glaze:
- 3/4 cup salted butter
- 1 cup honey
- 1/3 cup corn syrup
- 2 tablespoons granulated sugar
- 2 tablespoons orange zest
- 1/2 cup fresh orange juice
- 2 thyme sprigs
For the filling:
- 1 pound ground pork sausage
- 1/2 cup butter, room temperature
- 1/2 cup honey
- 1/4 cup dark brown sugar
For the dough:
- 1 1/4 cups whole milk
- 1/4 cup warm water
- 1 (.75-ounce) envelope active dry yeast
- 1 1/2 teaspoons salt
- 5 cups all-purpose flour, plus more for a worksurface, divided
- 2/3 cup plus 1 tablespoon granulated sugar, divided
- 1/2 cup shortening
- 2 large eggs
Directions
Step 1 –In a 2- to 3-quart saucepan over medium heat, melt 3/4 cup of the butter.
Step 2 –Stir the honey, the corn syrup, 2 tablespoons of the granulated sugar, the orange zest, the orange juice, and the thyme into the melted butter.
Step 3 –Increase the stove-top temperature to medium-high, bring the glaze mixture to a boil, and cook for 1 minute.
Step 4 –Transfer the saucepan away from the heat and set aside. The glaze may be refrigerated in an airtight container for up to 1 week.
Step 5 –While the glaze is cooling, in a 12-inch cast-iron skillet over medium heat, cook the sausage, stirring to crumble, until the meat is browned, about 5-7 minutes.
Step 6 –Transfer the browned meat from the heat and drain well.
Step 7 –In a bowl with a heavy-duty electric mixer fitted with the paddle attachment over medium speed, beat the remaining butter, the honey, and the brown sugar together until incorporated.
Step 8 –Add the sausage to the brown sugar mixture and beat until incorporated.
Step 9 –Set the filling aside. It may be refrigerated in an airtight container for up to 3 days. Bring to room temperature before using.
Step 10 –While the filling is cooling to room temperature, in a 3-quart saucepan over medium heat, warm the milk until bubbles begin to form around the edge of the pan. Transfer away from the heat.
Step 11 –In a 1 cup measuring cup, combine the warm water and the yeast and let stand for 10 minutes.
Step 12 –Add the yeast mixture, the salt, 2 cups of the flour, and 1 tablespoon of the granulated sugar to the warm milk and stir until it is relatively smooth.
Step 13 –Place the yeast mixture in a warm place (85 degrees F) until bubbly, about 10-15 minutes.
Step 14 –While the yeast mixture is standing, in a bowl with a heavy-duty electric mixer fitted with the paddle attachment on medium-high speed, beat the shortening until fluffy.
Step 15 –Add the remaining granulated sugar to the shortening and beat until combined.
Step 16 –Add the eggs, one at a time, to the shortening mixture, beating just until blended after each addition.
Step 17 –With the mixer running on low, gradually add the bubbly yeast mixture to the shortening mixture until fully incorporated.
Step 18 –Add the remaining flour, in four batches, beating just until blended after each addition.
Step 19 –Replace the paddle attachment with the dough hook and beat the dough mixture on medium speed until smooth, about 10-12 minutes.
Step 20 –Lightly flour a worksurface and add the dough.
Step 21 –Punch down the dough and divide it in half.
Step 22 –Roll 1 dough half out into a 10×8-inch rectangle.
Step 23 –Spread 1/2 of the sausage filling over the dough rectangle, leaving a 1-inch border.
Step 24 –Starting from one long side, roll the dough up to enclose the filling.
Step 25 –Place the dough cylinder seam side down on the worksurface and cut off and discard 2 short ends to create smooth ends.
Step 26 –Cut the dough cylinder crosswise into four to five, 1 1/2-inch-thick, rounds.
Step 27 –Add 1/2 of the glaze into the bottom of a large cast-iron or nonstick skillet.
Step 28 –Starting in the center of the same skillet and working outward, place the dough rounds, cut-side down.
Step 29 –Repeat the process with the remaining dough half and the remaining sausage filling.
Step 30 –Place the skillet filled with the dough rounds in a warm place (85 degrees F) and let stand until the dough rounds have plumped up and press against each other, about 20-30 minutes.
Step 31 –Preheat the oven to 375 degrees F.
Step 32 –Bake the buns on the middle rack until the tops are golden brown, about 55 minutes-1 hour. If the buns are getting too brown, cover them with aluminum foil after baking for 30 minutes.
Step 33 –Carefully transfer the buns to a serving platter and drizzle with the remaining glaze.
Step 34 –Serve warm or at room temperature.
