Handhaffy Recipe

Activate yeast

In a small bowl combine warm water (about 105–110°F / 40–43°C), 1 tablespoon granulated sugar, and the instant yeast. Stir and let sit 5–8 minutes until foamy. (If using very active instant yeast you may skip blooming and add directly to flour.)

Mix dry ingredients

In a large mixing bowl whisk together 3 cups all-purpose flour and 1 teaspoon fine sea salt.

Combine wet ingredients

In a separate bowl whisk together the warm milk, melted butter and the beaten egg. Add the foamy yeast mixture to the wet ingredients and stir to combine.

Form dough

Pour wet ingredients into the flour bowl and stir with a wooden spoon or dough hook until a shaggy dough forms. Turn out onto lightly floured surface and knead 6–8 minutes by hand (or 4–5 minutes in a stand mixer on medium) until smooth, elastic and slightly tacky. Add small pinches of flour only if dough is excessively sticky.

First rise

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Prepare filling

While the dough rises, make the filling. In a bowl beat together 4 tablespoons softened butter, 1 cup packed light brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon vanilla extract and a pinch of salt until smooth and spreadable. Stir in the chopped nuts if using.

Roll and fill

After the dough has doubled, gently deflate and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 12 x 16 inches and roughly 1/4 inch thick. Spread the cinnamon-sugar filling evenly over the dough, leaving a 1/2-inch border on one long side.

Shape

Starting from the long filled side opposite the border, tightly roll the dough into a log. Pinch seam to seal. Using a sharp knife slice the log into 12 equal pieces (about 1 to 1 1/4 inches each). For a Handhaffy-style presentation (traditionally hand-shaped buns), instead of slicing you can cut into 8 larger pieces and pinch or fold each piece into an irregular hand-shaped bun: take a segment, press down to flatten slightly, fold in two or three times with a thumb indentation to create lobes, and set seam-side down in the pan.

Second rise

Arrange the rolls or hand-shaped buns in a greased 9x13-inch baking pan (12 standard rolls) or two smaller pans, spacing slightly. Cover loosely with plastic wrap or a damp towel and let rise 30–45 minutes until puffy.

Preheat and egg wash

Preheat the oven to 350°F (175°C). Brush the tops gently with the prepared egg wash (1 beaten egg mixed with 1 tablespoon water) for shine.

Bake

Bake in the preheated oven 20–25 minutes, rotating the pan halfway through, until the tops are golden brown and an instant-read thermometer inserted into a center roll reads about 190–195°F (88–90°C). If using larger hand-shaped buns, they may take 25–30 minutes.

Brush with butter

Remove from oven and immediately brush with 1 tablespoon melted butter if desired for extra sheen and flavor. Let cool in the pan 10 minutes.

Glaze

While the buns cool briefly, make a simple glaze by whisking together 1 cup powdered sugar, 2 tablespoons milk or cream, and 1 teaspoon vanilla extract. Adjust milk by a little at a time to reach a drizzle-able consistency. Drizzle or spread over warm (not piping hot) buns.

Serve

Let the glaze set 10–15 minutes then serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days; rewarm gently before serving.