|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Herb Buns |
|
Serves: 12 Print this RecipeLow-Fat Prep: 30 min; Rise: 1 hr; Bake: 15 min 1 package regular or quick active dry yeast (2 1/4 tsp) 1 cup warm water (105 to 115*) 1 teaspoon caraway seed 1/2 teaspoon dried sage leaves 1/4 teaspoon ground nutmeg 2 tablespoons sugar 1/2 teaspoon salt 1 large egg 2 tablespoons shortening 2 1/4 cups all-purpose flour 1. Grease bottoms and sides of 12 medium muffin cups, 2 1/2 X 1 1/4 inches. Dissolve yeast in warm water in large bowl. Stir in caraway seed, sage, nutmeg, sugar, salt, egg, shortening and 1 cup of the flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. 2. Stir in remaining 1 1/4 cups flour until smooth. Scrape batter from side of bowl. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double. 3. Stir down batter by beating about 25 strokes. Spoon into muffin cups, filling each about half full. Cover loosely with plastic wrap and let rise 20 to 30 minutes or until batter almost reaches tops of cups. 4. Heat oven to 400°. 5. Bake about 15 minutes or until golden brown. Serve warm or cool. *If using self-rising flour, omit salt. NUTRITION FACTS: 1 Bun Calories 115 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 15mg; Sodium 105mg; Carbohydrate 20g (Dietary Fiber 1g); Protein 3g % DAILY VALUE: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 6% DIET EXCHANGES: 1 Starch; 1/2 Fat From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Bran Muffins Chocolate Chip Muffins Blueberry Muffins Streusel Topping TIPS FOR NUT BREADS Zucchini Bread Banana Bread Sour Cream Coffee Cake Apple Coffee Cake Danish Puff TIPS FOR BISCUITS Baking Powder Biscuits Praline Pan Biscuits Easy Garlic-Cheese Biscuits Scones Dumplings Popovers TIPS FOR PANCAKES AND FRENCH TOAST Pancakes Puffy Oven Pancake Banana-Pecan Pancakes Crepes French Toast Waffles Corn Bread Southern Buttermilk Corn Bread YEAST BREAD BASICS Traditional White Bread Country Loaf French Bread Sun-Dried Tomato and Olive Bread Asiago Bread Cinnamon-Raisin-Walnut Wheat Bread Honey Whole Wheat Bread Dark Pumpernickel Rich Egg Bread Sourdough Bread Sourdough Starter Focaccia Dinner Rolls Herb Buns Caramel Sticky Rolls Four-Grain Batter Bread Fresh Herb Batter Bread Oatmeal-Molasses Bread Garlic Bread Texas Toast TIPS FOR BREAD MACHINE BREADS Classic White Bread Whole Wheat Bread Multigrain Loaf Jalapeño Corn Bread Cheese-Onion Bread Mediterranean Herbed Bread Raisin-Cinnamon Bread HOW TO MAKE BISCUITS HOW TO MAKE YEAST DOUGH BAKING STONES AND TILES MISTING AND CREATING STEAM |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
