Tuesday, March 30, 2010
Years ago, when I had just graduated from college and was on my own as an adult, I bought a copy of Betty Crocker's New Dinner for Two Cookbook. I didn't need recipes that made massive amounts of food and this cookbook fit my lifestyle.
To this day, I still use recipes from that cookbook. They have become family favorites, familiar standbys. The book is falling apart, but the contents are very much alive and used.
One of my favorite bread/bun recipes is from this book: Batter Buns. These buns may not be glamorous show-stoppers, but they are quick and easy to make, especially if you want a nice yeast roll with little time to spare.
Batter buns are my contribution the the 28th Bread Baking Day, hosted this month by Rachel of Tangerine's Kitchen, and created by Zorra
2/3 cup warm water
1 package active dry yeast
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup soft shortening or butter
1 2/3 cup all-purpose flour
Measure the water into a mixing bowl. Add yeast, stirring to dissolve. Add sugar, salt, shortening, egg, and 1 cup of the flour. Combine by hand, or with a mixer at low speed. Add the remaining flour. Beat until smooth. Spoon into greased muffin cups, filling each a scant 1/2 full.
Let rise in a warm place until the batter just reaches to top of the muffin cups, 30 to 45 minutes.
Heat oven to 375 degrees F. Bake 18 to 20 minutes, until golden brown. Serve warm.
Makes 10-12 buns.