Plain Buns

Ingredients

• 1 c. milk
• }4 c. sugar
• Y T. salt
• 1 tb.
• }4 c. lukewarm water
• ys yeast cake, if mixed at night, or /2 yeast cake, if mixed in morning.
• 3 T.
• }4 T. cinnamon
• About 3 c. flour

Method

1. 1

   Make sponge with milk, }/q c. sugar, salt, yeast, and flour.

2. 2

   When light add remaining sugar, butter, and flour, sifted with cinnamon.

3. 3

   Knead dough until elastic.

4. 4

   Let rise until light; knead slightly.

5. 5

   Shape into buns; place in greased baking pan to rise.

6. 6

   Bake in a moderate oven, 25 to 30 mins.

7. 7

   At end of 15 mins. baking, glaze by brushing buns with mixture of 1 tb. sugar and 2 tb. milk.

8. 8

   Repeat in 5 mins.

Nutrition per serving

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 62. The excerpt below is the record exactly as published.

4 c. lukewarm water. 1 white of egg. 3>i to 4 c. flour. 1. Make as rolls; beat white of egg and add to sponge. 2. When ready to shape, roll on lightly floured board to }/2" thickness. 3. Cut with a bread stick cutter or roll on board under the fingers to about 33^'' long. 4. Place in bread stick pans or on baking sheet to rise. 5. Bake when very light, in hot oven, 12 to 15 mins. Temperature— 400°F. 208 CANADIAN COOK BOOK PLAIN BUNS. He. 1 c. milk. }4 c. sugar. VsT. Y T. salt. 1 tb. }/8 c. lukewarm water. ^2 cake ys yeast cake, ifj^mixed at night, or }/2 yeast cake, if mixed in morning.|3;Z 3 T. 3 tb. butter, softened. }4 T. cinnamon. M to 1 c. About 3 c. flour

Cook this with the app: pantry check, scaling, and the assistant.