Recipe: Teacup Bread with Cinnamon Honey Butter (yeast rolls baked in custard cups or ramekins)

TEACUP BREAD

"Adel Fredericks of Farmington Hills says she's mad about teacup rolls like the ones served at Meriwether's in Southfield (Michigan). Try this recipe from Pat Miller of Riverview. I bet it would be a nice addition to the Thanksgiving table."

2 cups very warm (105 to 115 degrees F) water
2 tablespoons sugar
1 tablespoon salt
1/4 cup vegetable oil
5 packages (1/4 ounce each) dry yeast
7 1/2 cups all-purpose flour
Cinnamon Honey Butter (for serving, recipe follows)

Using nonstick baking spray, spray 13 large custard cups or ramekins (approximately 4 1/2-inches in diameter).

In a large bowl, mix 2 cups very warm water, sugar, salt, oil and yeast. Stir until dissolved. Let stand 5 minutes.

Add flour and mix for 5 minutes or until smooth. Roll dough into 39 (1 1/2-inch) balls and place 3 in each custard cup or ramekin. Cover with a clean, damp towel and let rise for 30 minutes.

About 15 minutes into the rising time, preheat over to 350 degrees F.

After dough has risen, place in oven and bake 20 to 25 minutes, or until golden brown.

Serve with Cinnamon Honey Butter.

CINNAMON HONEY BUTTER

1 stick (1/2 cup) butter, softened
3 tablespoons honey
1 1/2 teaspoons ground cinnamon

In a small bowl, mix together butter, honey and cinnamon. Pipe into 6 (1 ounce) ramekins or small bowls.

Makes 13 rolls
Source: Kate Lawson, Detroit News, November 19, 1998

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Dear MLB,

This has been a long time coming but I just ran across this recipe. If you've found another since your request, please post it.

Happy Baking!
Betsy