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batter buns since 1984

(2 ratings)
Recipe by
Cecelia Anderson
Cleveland, OH

They are delicate and you just can't eat one.

(2 ratings)
cook time 20 Min

Ingredients For batter buns since 1984

  • 1 c
    warm water
  • 1
    package of yeast
  • 2 Tbsp
    sugar
  • 2 1/4 c
    flour
  • 1
    egg beaten
  • 2 Tbsp
    oleo, or butter, or margarine ( i always use blue bonnet margarine)
  • 1/2 tsp
    salt

How To Make batter buns since 1984

  • 1
    In a large bowl, mix water, yeast and sugar.(Let the water, yeast and sugar start to ferment before adding the other ingredients. It should look frothy). Stir in salt and 1/2 of the flour. Mix well. Add beaten egg and oleo or butter or margarine. I mix well by hand. You can use a mixer if you want.
  • 2
    Beat in rest of flour. Mix well.
  • 3
    Scrape side of bowl and let rise 30 minutes. The batter appears sticky, that's ok. I cover the bowl with a paper towel.
  • 4
    Once it rises, stir down and spoon into greased muffin pans. (The batter will appear almost sticky or gummy looking, this is normal. Just use a small spoon and use your fingers if you have to, to knock it off in the pan.)
  • 5
    Let rise 20 minutes.I cover the pans with paper towels. It makes about 1 1/2 dozen.
  • 6
    Bake at 325 degrees for 15 to 20 minutes. (What I do to get it to brown a little better, is to take some oleo or margarine or butter, and once it starts to rise good dot with a little butter on top)

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