Butter-Crisp Herb Buns Recipe
Over the years I perfected the art of making this Butter-crisp Herb Buns which was taught to me by my elders. This Butter-crisp Herb Buns is never going to fail as a Main Dish. Don't rob yourself of the pleasure of having Butter-crisp Herb Buns. Go and prepare it immediately.
Ingredients
1/4 cup vegetable shortening
1/2 teaspoon ground nutmeg
1/2 teaspoon leaf oregano, crumbled
1/4 teaspoon leaf basil, crumbled
2 packages active dry yeast
1/4 cup warm water
4 1/4 cups sifted all-purpose flour
1/4 cup instant powdered cream
1/4 cup sugar
2 teaspoons salt
2 eggs, beaten
1 cup water
3 tablespoons butter or margarine, melted
Directions
Melt vegetable shortening with nutmeg, ore gano and basil in small saucepan; cool.
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.
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.
