Batter Buns

My little sister is into using our family cookbook. She surprises me all the time with her expertise at using yeast.

Step: 1

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Step: 2

Stir in shortening, sugar, salt and 2 cups flour; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Scrape sides of bowl, cover and let rise until doubled in size, about 1 hour.

Step: 3

Grease 12 muffin cups. Spoon in batter until cups are half full. Let rise in warm place until batter reaches top of the cup, about 20 to 30 minutes.

Step: 4

Preheat oven to 425 degrees F (220 degrees C).

Step: 5

Bake in preheated oven for 10 to 15 minutes. Remove from pans and brush tops with melted butter.

Per Serving: 299 calories; protein 5.3g; carbohydrates 44.5g; fat 11g; cholesterol 5.1mg; sodium 402.7mg.

The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.