Yam Yam Honey Buns: A Taste of Nostalgia and Sweet Perfection

There are certain aromas that, once encountered, become indelibly etched in our memory. For me, the scent of warm, sweet dough, mingling with the comforting embrace of honey and toasted nuts, instantly transports me back to childhood. I recall a specific bakery, a treasure trove of baked delights nestled in Old Orchard, whose honey buns were legendary. But even more cherished are the memories of my mother, her hands dusted with flour, transforming simple ingredients into these golden, sticky masterpieces. This recipe, a Grand National Senior Contest winner, captures that very essence – a pure, unadulterated taste of home and pure baking joy.

Recipe Overview

• Prep Time: Approximately 30 minutes, plus rising time
• Cook Time: 25 to 30 minutes
• Total Time: Around 2.5 hours (including rising)
• Servings: 12 Rolls
• Yields: 12 Rolls
• Dietary Type: Contains Gluten, Dairy, Eggs, and Nuts

Ingredients

For these delightful Yam Yam Honey Buns, you’ll need a few key components, broken down for clarity:

For the Rolls:

• 2 compressed yeast cakes (or 2 packages dry yeast softened in very warm, not hot, liquid)
• 1/2 cup lukewarm sweet potato liquid (drained from canned potatoes) or 1/2 cup water
• 1/2 cup mashed sweet potatoes (canned or cooked) or 1/2 cup yam (canned or cooked)
• 3 tablespoons melted butter or 3 tablespoons shortening
• 1/4 cup sugar
• 2 teaspoons salt
• 1 teaspoon vanilla
• 2 eggs, unbeaten
• 3 1/4 to 3 1/2 cups flour, sifted (All Purpose or Unbleached)

For the Honey Nut Topping:

• 1/3 cup honey
• 1/2 cup firmly packed brown sugar
• 1/4 cup butter or 1/4 cup margarine
• 1/4 teaspoon salt
• 1/2 cup pecans or 1/2 cup walnuts, chopped

For the Final Glaze:

• 2 tablespoons melted butter or 2 tablespoons margarine
• 1/4 cup firmly packed brown sugar
• 1/4 cup pecans or 1/4 cup walnuts, chopped

Equipment Needed

To bring these Yam Yam Honey Buns to life, you’ll find these tools essential:

• Large mixing bowl
• Saucepan
• Measuring cups and spoons
• Whisk
• Wooden spoon or spatula
• Rolling pin
• 13x9x2-inch baking pan
• Waxed paper or clean kitchen towel
• Serving plate or cooling rack

Instructions

Let’s embark on the journey of creating these cherished buns, step by step:

1. Begin by softening the compressed yeast in the 1/2 cup of lukewarm sweet potato liquid (or water). Let this mixture stand for about 5 minutes. If you’re using dry yeast, follow the package directions, typically softening it in very warm, but not hot, liquid.
2. In a large bowl, combine the 1/2 cup of mashed sweet potatoes (or yam), 3 tablespoons of melted butter (or shortening), 1/4 cup of sugar, 2 teaspoons of salt, the 1 teaspoon of vanilla, and the 2 unbeaten eggs. Stir these ingredients together until they are well incorporated.
3. Add the softened yeast mixture to the bowl with the sweet potato mixture.
4. Gradually incorporate the flour, starting with 3 1/4 cups and adding up to 3 1/2 cups, until a stiff dough forms. You’re looking for a dough that is cohesive and manageable.
5. Cover the bowl with waxed paper or a clean kitchen towel. Place the bowl in a warm place (ideally between 85°F and 90°F) and allow the dough to rise until light and doubled in size. This usually takes about 1.5 hours.
6. While the dough is rising, it’s time to prepare the Honey Nut Topping. In a saucepan, combine 1/3 cup of honey, 1/2 cup of firmly packed brown sugar, 1/4 cup of butter (or margarine), and 1/4 teaspoon of salt.
7. Bring the topping mixture to a boil, stirring constantly. Continue to cook until a small amount of the syrup, when dropped into cold water, forms a soft ball. This is approximately 234°F and will take about 1.5 minutes.
8. Pour this hot topping into your greased 13x9x2-inch baking pan.
9. Sprinkle the 1/2 cup of chopped pecans (or walnuts) evenly over the hot topping in the pan.
10. Once the dough has risen, turn it out onto a well-floured board. Toss the dough gently until it is coated with flour and no longer sticky.
11. Roll out the dough into a rectangle measuring approximately 24×8 inches.
12. Brush the surface of the rolled-out dough with 2 tablespoons of melted butter (or margarine).
13. Sprinkle the 1/4 cup of firmly packed brown sugar and the remaining 1/4 cup of chopped pecans (or walnuts) evenly over the buttered dough.
14. Starting with the 24-inch side, roll up the dough tightly, as you would for a jelly roll.
15. Now, it’s time to slice the roll into twelve 2-inch pieces. You can use a sharp knife or, for a cleaner cut, employ the “tie off” method. To do this, place a piece of strong thread under the roll and pull the ends around, crossing them as if to tie a knot, to slice through the dough.
16. Place the sliced rolls cut-side down directly on top of the prepared topping in the baking pan.
17. Cover the pan and let the rolls rise again in a warm place until light and doubled in size. This secondary rise typically takes 30 to 45 minutes.
18. Preheat your oven to a moderate temperature of 375°F.
19. Bake the Yam Yam Honey Buns for 25 to 30 minutes, or until they are golden brown and cooked through.
20. Once baked, remove the pan from the oven. Let the buns cool in the pan for just 2 minutes.
21. Then, carefully invert the pan onto a serving plate or a cooling rack that has been placed over waxed paper. Allow the pan to stand for about 30 seconds before lifting it off. This ensures the topping releases cleanly.

Expert Tips & Tricks

To elevate your Yam Yam Honey Bun experience from good to truly extraordinary, consider these seasoned insights:

• Sweet Potato Liquid is Key: While water is a perfectly acceptable substitute, the sweet potato liquid imparts a subtle sweetness and a tender crumb that is truly unique. If you’re not using canned potatoes, you can easily achieve this by boiling and mashing a sweet potato yourself, reserving some of the starchy cooking water.
• Yeast Activation: Ensure your yeast is active before mixing. If it doesn’t foam after standing in the warm liquid for 5-10 minutes, it’s likely past its prime and you should start with a fresh cake or package.
• Dough Consistency: The amount of flour needed can vary slightly depending on humidity and the moisture content of your sweet potatoes. Add the flour gradually, stopping when the dough is no longer sticky but still soft and pliable. Over-flouring will result in tougher buns.
• Warm Rising Place: A slightly warm oven (turned off, with the door ajar) or a spot near a sunny window can provide the ideal environment for the dough to rise. Avoid drafts!
• The “Tie Off” Technique: Practicing the thread-tying method beforehand can make slicing much easier and cleaner, resulting in beautifully uniform buns.
• Don’t Overcook the Topping: The soft ball stage (234°F) is crucial. Overcooking will make the topping too hard; undercooking may result in it being too runny. A candy thermometer is your best friend here.
• The Invert Trick: The 30-second wait before lifting the pan is a game-changer. It allows the hot caramel topping to set just enough to cling to the buns as they cool, rather than sticking to the pan.

Serving & Storage Suggestions

Serve these Yam Yam Honey Buns warm, fresh from the oven, when the caramel topping is still luxuriously gooey. They are a perfect accompaniment to a morning cup of coffee or tea, or as a delightful dessert. For an extra touch of elegance, a dollop of whipped cream or a scoop of vanilla ice cream makes them truly decadent.

Leftovers, if you’re fortunate enough to have any, can be stored in an airtight container at room temperature for up to 2 days. If you need to store them for longer, they can be refrigerated for up to 4 days. To reheat, gently warm them in a low oven (around 300°F) for a few minutes until warmed through and the topping is soft again. They also freeze beautifully, wrapped tightly in plastic wrap and then in foil, for up to 2 months. Thaw at room temperature and reheat as desired.

Nutritional Information

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.)

Nutrient	Amount per Serving	% Daily Value
Calories	370 kcal
Total Fat	14.7 g	22%
Saturated Fat	6.2 g	31%
Cholesterol	53.9 mg	17%
Sodium	565.6 mg	23%
Total Carbohydrate	55.2 g	18%
Dietary Fiber	2.2 g	8%
Sugars	26.4 g	105%
Protein	5.7 g	11%

Variations & Substitutions

While this recipe is classic for a reason, there’s always room for a little culinary creativity:

• Nut-Free Option: For a nut-free version, simply omit the pecans or walnuts. You can substitute with toasted pumpkin seeds or sunflower seeds for a delightful crunch, or leave them out entirely for a simpler, but still delicious, honey bun.
• Spiced Sweet Potato: Add a pinch of cinnamon, nutmeg, or ginger to the dough for a warmly spiced sweet potato bun.
• Different Citrus Zest: A touch of orange zest in the dough or topping can add a bright, refreshing counterpoint to the sweetness.
• Cream Cheese Glaze: For an extra indulgence, consider a simple cream cheese glaze made with cream cheese, powdered sugar, and a splash of milk, drizzled over the cooled buns instead of the final butter and sugar topping.

FAQs

Q: Can I use canned yams instead of sweet potatoes?
A: Absolutely! Canned yams can be used interchangeably with mashed sweet potatoes in this recipe.

Q: My dough isn’t doubling in size. What could be wrong?
A: Ensure your rising place is warm enough, and that your yeast is fresh and active. Cold temperatures will significantly slow down the rising process.

Q: How do I get that beautiful gooey topping without it sticking to the pan?
A: The key is to carefully follow the instructions for preparing the topping and the brief cooling period before inverting the pan. Greasing the pan well is also essential.

Q: Can I make the dough the night before?
A: Yes, you can prepare the dough, let it rise, punch it down, and then refrigerate it overnight. Allow it to come to room temperature for about an hour before proceeding with rolling and shaping.

Q: Are these buns very sweet?
A: They are definitely a sweet treat, with the honey, brown sugar, and sweet potato contributing to the overall sweetness. The salt in the dough and topping helps to balance this, but if you prefer a less sweet pastry, you could slightly reduce the sugar in the topping.

Final Thoughts

The Yam Yam Honey Buns are more than just a recipe; they are a warm embrace, a delicious journey back in time, and a testament to the power of home baking. Each bite is a symphony of soft, tender dough, rich caramel, and the delightful crunch of nuts. I encourage you to gather your ingredients, clear your schedule, and allow yourself the pleasure of creating these magnificent buns. The aroma alone will fill your home with a sense of comfort and anticipation. Serve them with a steaming mug of coffee or a glass of cold milk, and savor the simple, profound joy they bring. Don’t forget to share your creations – the joy of these buns is best amplified when shared with loved ones. Happy baking!