Handy Buns

"This recipe is taken from a 1905 sixteenth edition of the Blue Ribbon Cook Book. The measurements of the yeast and flour are not exact, so use your own discretion. Also, ignore the servings because I'm not sure how many buns this recipe makes."
 
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Ready In:
20mins
Ingredients:
8
Serves:
10
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ingredients

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directions

  • Mix together the butter and the flour.
  • Add 2 cups of boiling water, stir, and let it cool.
  • Dissolve the yeast cake in 1/2 cup of water.
  • To the flour-butter mixture, add 2 teaspoons salt, 2 beaten eggs, 1 cup sugar, and the dissolved yeast solution.
  • Thicken with flour and knead until stiff.
  • Let rise in a cool place for at least 48 hours. Punch down the dough every 24 hours.
  • Make buns into the size of an egg and let them rise for 12 hours.
  • Bake the buns for 20 minutes.
  • Dough is good for 5 or 6 days.

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RECIPE SUBMITTED BY

I grew up around food, in between my grandmother's cooking and my uncle's various restaurants. I also enjoy watching the Food Network, and swear by everything Alton Brown says/does. This year, my mother decided that I had to cook a meal every Thursday night. I pretty much use only recipes I find on Zaar, because it's so easy and they taste great! I love to try different foods from around the world and I am always trying new recipes! I am also really interested in historical cooking and I have started a small cookbook collection. :)
 
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