Spoon Buns Recipe
- 1 (.25 ounce) envelope active dry yeast
- 1/3 cup warm water (100 to 110 degrees)
- 2 tablespoons white sugar
- 2 tablespoons shortening
- 1 teaspoon caraway seed
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3/4 cup milk
- 1 egg
- 3 1/4 cups all-purpose flour
- Sprinkle the yeast over the warm water in a small bowl. Let stand for a few minutes so the yeast can dissolve. In a separate bowl, combine sugar, shortening, caraway, salt, and nutmeg. Heat the milk in a small saucepan just until a skin forms on the top. Remove from the heat and stir into the shortening mixture. Allow to cool to lukewarm so that it will not kill the yeast.
- Stir the egg and yeast into the bowl with the milk and gradually mix in the flour using a sturdy wooden spoon until the you get a stiff batter. Cover loosely and set aside in a warm place to rise until doubled in size, about 45 minutes.
- Grease the cups of a muffin tin, and spoon batter into the cups filling half way full. Let rise again in a warm place until the dough rises above the top of the cups, about 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake the rolls in the preheated oven until golden brown on top, 12 to 15 minutes.
