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Butter-Crisp Herb Buns

Love.Food's picture
Ingredients
  Vegetable shortening 1⁄4 Cup (4 tbs)
  Ground nutmeg 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon, crumbled
  Basil leaf 1⁄4 Teaspoon, crumbled
  Active dry yeast 2 Tablespoon
  Warm water 1⁄4 Cup (4 tbs)
  Sifted all purpose flour 4 1⁄4 Cup (68 tbs)
  Instant powdered cream 1⁄4 Cup (4 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Eggs 2 Small, beaten
  Water 1 Cup (16 tbs)
  Butter/Margarine 3 Tablespoon, melted
Directions

Melt vegetable shortening with nutmeg, ore gano and basil in small saucepan; cool.
Dissolve yeast in warm water in large bowl; stir in cooled shortening mixture, 2 cups flour, instant powdered cream, sugar, salt, eggs and water; beat with wooden spoon; gradually beat in remaining flour to form a stiff dough.
Knead on lightly floured pastry cloth or board about 5 minutes, or until smooth and satiny; shape into a ball.
Place dough in greased large bowl; brush top with butter or margarine; cover with clean towel; let rise in warm place, away from draft, 11/2 hours, or until double in bulk.
Punch down dough; turn out onto lightly floured pastry cloth or board; roll out to 1/2 inch thickness; cut out rounds with a 2 1/2 inch cookie cutter; knead trimmings, roll and cut out to make a total of 18 rounds; arrange in greased jelly roll pan, 15x10x1; brush with melted butter or margarine; cover with clean towel; let rise in warm place, away from draft, about 30 minutes, or until double in bulk.
Bake in moderate oven (350°F) 20 minutes, or until golden-brown; turn out onto wire racks; serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Quick
Servings: 
18

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