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Cocktail Buns Recipe
|Active dry yeast||2 Tablespoon (2 Package)|
|Warm water||2 Cup (32 tbs) (105 To 115)|
|Sugar||1⁄2 Cup (8 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|All purpose flour||7 Cup (112 tbs)|
|Poppy seed/Sesame seed||1 Tablespoon|
Serving size: Complete recipe
Calories 4312 Calories from Fat 669
% Daily Value*
Total Fat 76 g117.5%
Saturated Fat 18 g90%
Trans Fat 6.7 g
Cholesterol 396.6 mg
Sodium 4015.5 mg167.3%
Total Carbohydrates 784 g261.4%
Dietary Fiber 32.9 g131.4%
Sugars 103.2 g
Protein 113 g226.5%
Vitamin A 9.2% Vitamin C 0.4%
Calcium 43% Iron 269.1%
*Based on a 2000 Calorie diet
Stir in sugar, shortening, 1 egg, the salt and 3 1/2 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Place dough in greased bowl; turn greased side up.
Cover; refrigerate at least 2 hours.
When dough rises, punch it down.
Cut off amount of dough needed and return remaining dough to refrigerator.
Dough can be kept 3 to 4 days.
About 2 hours before baking, shape bits of dough into 1- to 1 1/4-inch balls.
Blend egg yolk and 2 tablespoons water; brush tops of balls with mixture and dip into poppy seed.
Place 1 inch apart on lightly greased baking sheet.
Cover; let rise until double, 1 to 1 1/2 hours.
Heat oven to 400°.
Bake 10 minutes or until golden brown.