Serves: 12
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 Herb Buns recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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