Herb Buns Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1 Cup (16 tbs) | |
| Caraway seed | 1 Teaspoon | |
| Sage leaves | 1/2 Teaspoon, dried | |
| Ground nutmeg | 1/4 Teaspoon | |
| Sugar | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Egg | 1 | |
| Shortening | 2 Tablespoon | |
| All purpose flour | 2 1/4 Cup (16 tbs) |
Directions
Dissolve yeast in warm water in large mixing bowl.
Add caraway seed, sage and nutmeg.
Stir in sugar, salt, egg, shortening and 1 cup of the flour.
Beat until smooth.
Stir in remaining flour until smooth.
Scrape batter from side of bowl.
Cover; let rise in warm place until double, about 30 minutes.
Stir down batter by beating about 25 strokes.
Spoon into 12 greased muffin cups, 2 1/2 x 1 1/4 inches, filling each about half full.
Let rise until batter reaches tops of cups, 20 to 30 minutes.
Add caraway seed, sage and nutmeg.
Stir in sugar, salt, egg, shortening and 1 cup of the flour.
Beat until smooth.
Stir in remaining flour until smooth.
Scrape batter from side of bowl.
Cover; let rise in warm place until double, about 30 minutes.
Stir down batter by beating about 25 strokes.
Spoon into 12 greased muffin cups, 2 1/2 x 1 1/4 inches, filling each about half full.
Let rise until batter reaches tops of cups, 20 to 30 minutes.
Chef
