Williamsburg Buns from 1750

Williamsburg Buns From 1750

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Gena S


This recipe is written on an old, yellowed envelope in my grandmother's handwriting. She died in the early 1960's. Up in the corner is written"Recipe- 200 years old". I just wanted to share this with others.


★★★★★ 1 vote

15 Min


  • 1/2 c
  • 1/4 c
  • 1/4 c
  • 1 tsp
  • 1
  • 1 pkg
    yeast, or one yeast cake
  • 1/4 c
    warm water
  • 3 1/2 c
    sifted flour
  • 1/2 tsp
  • 1/2 tsp
  • 1 Tbsp
    melted butter, for brushing on top

How to Make Williamsburg Buns from 1750


  1. Scald milk, add shortening, sugar, salt and let cool to lukewarm, then stir in beaten egg. Seperatly mix the warm water with the yeast, stir to dissolve, then add this to warm milk mixture. Add half the flour and stir until well mixed. Keep adding more flour until it makes a thick batter. Then add spices. Lightly brush top of batter (still in same bowl) with a little melted butter, cover bowl and let rise until double in size. Then beat it well. Grease some muffin tins and place a large spoonful of dough in each to fill to about 2/3 full. Place in warm spot to let rise, until they are round, slightly above top of muffin tin. Bake at 400 degrees for about 15 min. or until golden brown.

Printable Recipe Card

About Williamsburg Buns from 1750

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: American

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