Balloon Buns

Serves: 5
Total Calories: 747
Yield: 24 Balloon Buns


2 tablespoons yeast
2/3 cup warm water
1/2 cup shortening
4 cups hot water
6 cups flour
1/2 cup sugar
2 teaspoons salt
2 eggs
1 large marshmallows
1 cinnamon sugar


Dissolve yeast in warm water. Add shortening to the hot water and let it sit until melted and cooled to lukewarm. Add flour, sugar, and salt to yeast mixture. Add eggs (and a little more sugar, if you like your bread sweeter). Add more flour until dough is thick but moist. Turn dough out onto a floured surface and knead until smooth and bubbly. Let rise until double; punch down and let rise again.

Break pieces off one at a time. Flatten dough. Roll a large marshmallow in melted butter, then cinnamon sugar mixture, and put in the center of the dough piece. Fold dough around it and seal together. Put sealed-side-down in a greased 16-inch Dutch oven after dipping top in melted butter. Let rise about one hour. Bake at 350° for 15–20 minutes or until golden brown.

Fun Fact: Perhaps the greatest influence on Utah’s topography is ancient Lake Bonneville. Fossilized shoreline evidence of the great lake that once covered most of Utah and portions of Idaho and Nevada can still be found, including the remains of mammoth, musk ox, ancestral camel, horse, deer, and mountain sheep that once roamed the area. Geologists believe the lake originated during the last ice age. At its crest, Lake Bonneville was over 5,200 feet in elevation and 1,050 feet deep, 145 miles wide and 346 miles long. Today’s Great Salt Lake, Utah Lake, and Sevier Lake are the largest remnants of Lake Bonneville.

Nutritional Facts:

Serves: 5
Total Calories: 747
Calories from Fat: 187

This Balloon Buns recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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