"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chelsea Buns Recipe

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This recipe for Chelsea Buns, by , is from Marsha's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marsha Summerfield


Sweet Dough:
1 pkg active dry yeast
1/2 cup lukewarm water
1 tsp sugar
1/2 cup milk
1/8 cup butter
1/4 cup sugar
1/2 tsp salt
3 cups flour
1 egg - beaten

1 1/4 cup brown sugar
3/4 cup melted butter
1 tsp cinnamon
3/4 cup pecans or Maraschino cherries - optional

Sprinkle yeast into lukewarm water, add 2 teaspoons sugar; let stand for 10 minutes, then stir. Scald milk; add butter, sugar and salt. Cool to lukewarm and add softened yeast; mix together. Add half the flour to make a thick batter; beat well. Add eggs and beat well. Stir in remaining flour, using only enough to make a soft dough that does not stick to hands or bowl. Turn out on a lightly floured board and knead until smooth and satiny - about 10 minutes. Place in a greased bowl; turn dough over to grease top. Cover and let rise in a warm place until double in size - about 1 1/2 hrs. Punch down and knead lightly.

To shape - roll gently into a rectangle about 1/4" thick, 15" wide and 18" long. Combine 1/2 cup brown sugar, 1/4 cup melted butter and 1 tsp cinnamon; spread over dough. Roll up as for jelly roll, pressing down last edge firmly. Cut in slices 1" thick. Grease bottom and sides of 9" X 13" pan. Combine 1/2 cup melted butter, 3/4 cup brown sugar and pecans or cherries (if desired); spread evenly over bottom of pan. Arrange rolls, cut side down on filling leaving space for expansion. Cover and let rise in warm place until double in bulk - about 1 hour. Bake in a moderate oven (350) 25 to 30 minutes or until golden brown. Remove from pan all at once and cool bottom side up.




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