"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Plucketts Pull Buns Recipe

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This recipe for Plucketts Pull Buns, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Madge Doshen
Added: Thursday, September 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5c. All purpose flour
1/3 c. Sugar
1/2 tsp. Salt
1 pkg. Fleischmann's Quick Rise Instant Yeast (8g)
1c. Milk
1/3 c. Butter or margarine
3 Eggs (lightly beaten)
1c. Sugar
1 TBSP Ground cinnamon
1/2 c. Ground walnuts or pecans
1/2 c. Butter or margarine, (melted)

Directions:
Directions:
Set aside 1 c. flour from total amount. Combine remaining flour, 1/3 c. sugar, salt and yeast. Heat milk and 1/3 c. butter until hot to touch (125F-130F); stir into dry mixture. Mix in eggs and enough reserved flour to make soft dough. Knead on floured surface until smooth, 8-10 minutes. Cover; let rest 10 minutes. Mix 1c. sugar, cinnamon and nuts. Shape dough into 1 inch balls; dip in melted butter and roll in nut mixture. Place balls in well-greased 10 inch tube pan. Cover; let rise until doubled in size, about 30 minutes. Bake in 375F oven 40-45 minutes. If browning too much, cover loosely with foil. Remove from pan to wire rack. Makes about 50 pull-apart mini buns.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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