Butter-Crisp Herb Buns
|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)|
|Eggs||2 Small, beaten|
|Water||1 Cup (16 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
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.