There are restaurants who plop breadsticks down as soon as you’re seated and there are restaurants that offer $14 bread baskets. And then there’s Hatchet Hall and their secret weapon: The Honey Bun. Brian Dunsmoor is the Chef/Owner and his pastry chef is the most delicious Paige Russell. She warms our hearts with chess pies, custard cakes and the one dish I stop in for- the pillowy rolls she serves with freshly whipped honey butter. I can’t. The Southeastern inspired restaurant makes every dish on their wood fired grill, from octopus to a killer grilled bread smothered with the best chicken liver mousse ever. Everything at HH rocks, but we keep coming back for the buns.
1-1/3cupsWater300g, at room temperature
3tspsActive dry yeast11g
4-1/4cupWhite whole wheat flour*555g
2ouncesButter56g, at room temperature
1Egg + 1 tsp water
Place the water, yeast and honey in the bowl of a stand mixer and let sit for 5 minutes. Add the flour, butter and salt and work with the dough hook for 4-5 minutes.
Let the dough rest at room temperature, covered, for 1-1/2 hours.
Divide the dough into 16 pieces and roll into 16 buns. Line an 8"x8" square cake pan with parchment (or a little melted butter). Place the rolls inside and let them proof (a final rise) for 1 hour. Preheat the oven to 400F. Whisk the egg and water together and brush over the buns. Bake for 10-12 minutes.
Serve with whipped honey butter! (Whip 4 ounces butter with 2 Tbsps honey and a pinch of salt). * We love using Grist & Toll's Sonora or Red Fife, available at Grist & Toll or our front desk.