Celsea Buns --- Aunt Helen Rowe

By tunes

This recipe uses Gramma Heffernan's bread dough.

Ingredients

• see below

Preparation

Step 1

Roll out a square piece of dough (12"x12"or 14"x14")
Melt about 1/4 lb.butter .Using a deeper type 9x13 pan, put 1/2 melted butter in pan and 1/2 cup brown sugar, *spread butter around first., and sprinkle sugar on top.(Real low cal buns eh??but soooo good!!)
Pour the other 1/2 of melted butter on center of dough ( will run here and there)+1/2 cup brown sugar and 1 tsp or so of cinnamon, and spread around.. (Add raisins or whatever you wish ) I don't here.....
Now to roll:
Bring the near side of the dough and roll into the middle and bring the far side down over and press down.
Then slice rounds and put in pan 1" apart( I just put them in any old way,ha) and let rise 20 min.-30 min
Bake as you would buns, @400 until golden brown and then200 until done. , sounds hollow when tapped .*.watch for burning (chelsea sauce)
When done , grease top with shortening and turn on to wax paper.. YUM++
Thet are best eaten fresh and or the next day..