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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Kathryn Sarrett's Williamsburg Buns Recipe

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This recipe for Kathryn Sarrett's Williamsburg Buns is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c warm milk less 2 T
2 T sherry
1/4 c sugar
1 cake yeast
1 egg, beaten
1/4 c soft shortening
2 1/4 c flour
1/2 tsp. nutmeg
1/2 tsp. mace
1/2 c sugar
1 T cinnamon
Directions:
Directions:
Mix together milk, sherry and sugar. Crumble in 1 cake yeast. Let stand 5 minutes. Add egg and 1/4 c soft shortening. Stir all of the above and add sifted flour, nutmeg and mace. Beat 1 minute. Cover bowl with damp cloth; let rise until doubled, about 1 3/4 hourt. Fill greased little muffin cups 3/4 full. Let rise again, 25-30 minutes. Bake at 400º for 12-15 minutes. Remove buns from pan, dip in melted butter and roll in mixture of 1/2 c sugar and cinnamon.
Personal Notes:
Personal Notes:
This recipe came from Kathryn Sarrett, our Church member and Church hostess for many years.

 

 

 

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