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Kathryn Sarrett's Williamsburg Buns Recipe

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This recipe for Kathryn Sarrett's Williamsburg Buns, by , is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene Blankenship
Added: Sunday, March 15, 2009

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 400 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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