Step 1

Cut 1 stick unsalted butter into 1/2-inch cubes and let sit at room temperature until softened.

Step 2

Heat 1/2 cup whole milk in the microwave or on the stovetop until warm to the touch. Pour into the bowl of a stand mixer fitted with the dough hook. Add 2 tablespoons honey and 1 packet active dry yeast. Let sit until foamy, about 5 minutes. Add 2 large eggs and beat with a fork to combine.

Step 3

Add 1 1/2 cups all-purpose flour, 1 cup whole wheat flour, 2 teaspoons ground ginger, and 1 teaspoon kosher salt. Mix on at low speed and until the flour is just incorporated. Increase the speed to medium and mix it forms a smooth, elastic ball that’s climbing the dough hook, 6 to 8 minutes. Reduce the speed to low and add the butter one piece at a time, waiting until there are no visible streaks of butter before adding the next piece.

Step 4

Cover the bowl and let rise in a warm place until doubled in size, about 1 1/2 hours. Meanwhile, make the filling.

Step 5

Melt 6 tablespoons unsalted butter in the microwave or on the stovetop. Transfer 4 tablespoons to a small bowl. Add 1/2 cup honey, 1 teaspoon ground ginger, and 1/2 teaspoon cayenne, and stir to combine. Refrigerate until ready to use. Brush a standard 12-well muffin tin generously with the remaining 2 tablespoons melted butter. Finely chop 1/3 cup crystallized ginger.

Step 6

When the dough is ready, gently punch down the dough. Transfer to a lightly floured work surface. (Alternatively, cover tightly with plastic wrap and refrigerate the dough and filling overnight, then shape the cold rolls the next day.) Roll with a floured rolling pin into a 12x18-inch rectangle with a longer side closer to you. Spread the honey-butter mixture over the dough, leaving about 1/2-inch border on all sides. Sprinkle evenly with the crystallized ginger.

Step 7

Starting at the bottom, roll up tightly so you have an 18-inch-long roll. Use a sharp knife to trim the ends, then cut the roll crosswise into 12 pieces. Carefully place a piece cut-side-up into each well of the muffin tin. If any of the filling seeps out, fear not! Just scoop it up and spoon it onto the tops of the buns.

Step 8

Let rise uncovered until puffy and filling the wells completely, 30 to 60 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375ºF.

Step 9

Line a baking sheet with parchment paper. Place the muffin tin on the parchment and bake the rolls for 15 minutes. Rotate the baking sheet and bake until deep golden brown, 10 to 15 minutes more. Meanwhile, place 1 cup granulated sugar in a shallow bowl.

Step 10

Remove the buns from the oven. Working quickly, immediately remove the hot buns from the muffin tin (run a thin knife around each one to loosen first if needed). Roll completely in the sugar to coat. Serve warm.