- 24
- 150 mins
- 170 mins
Ingredients
- 5 1/2 c all purpose flour, amount may vary from 4 3/4 cups
- 1/3 c sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp freshly grated nutmeg
- 2 pkg active dry yeast
- 3/4 c milk
- 1/2 c water
- 1/4 c butter or margerine
- 3 eggs
- 1 c raisins, (or you decide the amount)
- 8 oz mixed dried candied fruit (instead of raisins) wonderful for easter!
Preparation
Step 1
Directions
Combine: 1 1/2 cups flour, sugar, cinnamon, nutmeg and yeast. Heat milk, water, butter or margerine (until hot @130 degrees or so) and add to dry ingredients. Using a wooden spoon beat for 2 minutes. Stir in beaten eggs and blend well.
Add enough flour to make soft dough. Knead 6-8 minutes. (see Note #1) I used a DOUGH HOOK and a stand mixer for this, and added flour until it was not sticky but could be pulled from the dough hook leaving it clean! This is when you decide to use 4 3/4 cups flour or as much as 5 1/2 cups flour. Add the raisins or candied fruit in this step, kneading to mix in evenly.
Cover; let it rest until dough rises,(mine took about 1 hour). Punch down. Divide into 18-24 balls, I used a greased ice cream scoop to measure equal amounts.
Put on greased sheets or in 8" pans about 1" apart. Cover and let them rise (mine took about the same amount of time as the first resting). The balls about doubled in size.
Place in a preheated 375 degree oven, for about 20 minutes. When nicely browned let cool on rack. Frost with a mixture of Confectioners' sugar and fresh lemon juice (or vanilla flavoring).
Note #1 my cousin said NOT TO USE AN ELECTRIC BEATER, as the batter climbs the beaters!
Some folk like to brush the dough with an egg white mixed with a Tbs. of water before baking buns.