Butter-Crisp Herb Buns Recipe
Ingredients
| 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) | |
| Salt | 2 Teaspoon | |
| Eggs | 2 Small, beaten | |
| Water | 1 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon, melted |
Nutrition Facts
Serving size
Calories 188 Calories from Fat 55
% Daily Value*
Total Fat 6 g9.6%
Saturated Fat 2.3 g11.7%
Trans Fat 0.4 g
Cholesterol 23.2 mg7.7%
Sodium 230.9 mg9.6%
Total Carbohydrates 29 g9.5%
Dietary Fiber 1.2 g4.9%
Sugars 5.4 g
Protein 4 g8.7%
Vitamin A 1.9% Vitamin C 0.15%
Calcium 1.1% Iron 10%
*Based on a 2000 Calorie diet
Directions
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°) 20 minutes, or until golden-brown; turn out onto wire racks; serve hot.
Chef
