I learned the recipe of this honey-butter sweet bread a few months ago. What raised my interest was an unusual ingredient, namely corn flour, which rarely appears in ordinary, non-gluten-free yeasted dough recipes.

Unlike the classic sweet bread, it’s not braided, but spread with soft butter and rolled up. Let me warn you that this sweet bread may split during baking, but that won’t ruin its taste and the pleasure it provides. The recipe yields two rolls, which you can top with butter or jam, or you can eat plain.

The quantity of the all-purpose flour given below is an approximate amount because it depends on the honey you have. If you use set honey, you won’t probably have to add more all-purpose flour to the dough. But if you make it with runny honey, it’s pretty certain that your dough will be sticky and you will need to add more flour in order to be able to roll it out.