Persons who prefer a sweet bun will find BUNS like those shown in Fig. 21 and made according to the following recipe very much to their taste. The sweetening, eggs, and lemon extract used in this recipe give to the white BUNS a delightful flavour and help to lend variety to the usual kind of bun.
(Sufficient for 1-1/3 Dozen BUNS)
- 1 cake compressed yeast
- 1 c. lukewarm scalded milk
- 1/4 c. sugar
- 2 Tb. fat 1 tsp.
- 1 tsp. salt
- 3-1/2 c. white flour
- 2 eggs
- 1 tsp. lemon extract
- 1 c. white flour additional for kneading
Dissolve the yeast in a small amount of the lukewarm milk and add it to the sugar, fat, salt, and remaining milk in the mixing bowl. Stir into this mixture half of the flour, beat well, and let the sponge rise until it is light. Add the eggs, which should first be beaten, the lemon extract, and the remaining flour. Knead until the dough is smooth. Let the dough rise again and then shape it into Rolls. Allow these to rise, and then bake them in a hot oven for about 15 minutes.
Woman’s Institute Library of Cookery, Vol. 1
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)