These brioche-style buns, with their drizzle of honey glaze, are over-the-top decadent. Serve them warm at breakfast, or with afternoon tea.
To make the buns: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the flour, salt, honey, and yeast.
Mix in the milk, melted butter, eggs, and vanilla. Knead to make a smooth, elastic dough.
Place the dough in a lightly greased bowl, cover, and let rest for 60 minutes.
Grease a honeycomb cake pan or mini-muffin pan.
Gently deflate the dough, and divide it into 19 equal pieces (20 pieces if you're using a mini muffin pan; there will be 4 wells empty).
Pat each piece of dough into the separate cups of the pan. Allow the buns to rest, covered, until just about doubled in bulk, about 45 minutes.
Towards the end of the resting time, preheat the oven to 350°F.
Bake the honeycomb buns for 20 to 22 minutes, until they're a light golden brown. Remove them from the oven. After 5 minutes, turn them out onto a plate.
To make the glaze: Combine the butter and honey, and microwave for 45 seconds to melt the butter.
Brush the glaze over the hot buns, and let them rest for 5 minutes to allow them to absorb the glaze.
Serve the honeycomb buns warm or at room temperature, with additional honey or honey comb, if desired.
