Sallys Honey Butter Recipe

Homemade Honey Butter Sally's Baking Addiction

WEBJun 18, 2015 · Beat on medium speed until completely smooth. Scrape down the sides of the bowl with a rubber spatula as needed. Taste. Add …

Rating: 5/5(14)
1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Beat in the remaining ingredients, starting with only 1/4 teaspoon of salt. Beat on medium speed until completely smooth. Scrape down the sides of the bowl with a rubber spatula as needed. Taste. Add more salt (up to 1/4 teaspoon) if desired.
2. Serve with a drizzle of honey and/or a sprinkle of sea salt. Cover leftovers tightly and store in the refrigerator for up to a week or so.

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Strawberry Buttermilk Pancakes with Honey Butter

WEBJun 18, 2015 · In a large bowl, preferably with a pour spout, toss the flour, sugar, baking powder, baking soda, and salt together until combined. …

Rating: 4.9/5(16)
1. Melt the 6 Tablespoons of butter first. Microwave or stovetop – either is fine. Set aside to slightly cool. You don’t want it piping hot.
2. In a large bowl, toss the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
3. In another large bowl, whisk the eggs, buttermilk, and vanilla extract together until combined. Whisk in the melted butter. Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is thick and a few lumps may remain. Very gently, fold in the strawberries.
4. Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.

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Soft Honey Butter Rolls Cooking For My Soul

WEBNov 29, 2022 · Step 2 Make the dough and let it rise. I use a stand mixer to knead the dough. Set up the dough hook attachment. To the yeast …

Rating: 5/5(13)
1. Pour warm milk (110-115 degrees F) into the bowl of stand mixer. Add sugar and yeast. Stir, and let it stand for about 10 minutes until frothy.
2. Set up the dough hook attachment in the stand mixer. With the mixer on low speed, mix the eggs, 1/4 cup melted and cooled unsalted butter, honey, and salt. Increase to medium speed, and add flour 3 cups flour, 1 cup at a time. Add the remaining flour in 1/4 cup increments as needed, until a dough has formed. If it’s sticking to the bowl too much, continue adding flour in ¼ cup increments. I ended up using 3 1/2 cups. The dough should be slightly sticky, moist, and manageable.
3. Transfer to a floured surface and knead by hand about 4 minutes, sprinkling more flour as necessary. The dough should be moist, slightly sticky, and should spring back slowly when poked. Do not over-knead or the bread will be tough.
4. Form into a ball and place on a lightly oiled bowl (olive oil is fine), making sure to coat the dough with some of the oil. Cover with plastic wrap and let it rise in a warm environment for about 1 hour, until doubled in size.

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