"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Granny's buns Recipe

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This recipe for Granny's buns, by , is from The LeBlanc Family Cookbook Project, 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!

Contributor:  
Contributor:  
Barbara LeBlanc

Category:
Category:

Ingredients:  
Ingredients:  
2 c lukewarm water
1 yeast cake (2 1/4 tsp yeast)
1/2 c sugar
5 Tbsp melted shortening
1 large tsp salt
5 1/2 c flour

Directions:
Directions:
Dissolve yeast in 1/2 c water and add a little sugar. Let stand about 10 minutes. Addthis to the remaining liquid, sugar and shortening. Add flour to make a thin batter, add salt. Add flour to make batter stiff. Knead until stiff and not sticky. Place in a greased bowl and cover. Let rise until light (about 1-2 hours, double in size). Turn onto lightly floured board. Roll out. Cut with cookie cutter to make buns. Place in a greased muffin pan. Let rise until light. Bake in oven at 400 F.(about 10-15 min) Brush with milk and sugar when baked.

For cinnamon buns. Divide batter in 1/2. Roll to 1/2 inch thick and 8 inches wide. Butter and spread with cinnamon and brown sugar. Roll up and slice. Let rise. Cook at 400 F for 10 -15 min. Brush with milk and sugar when they come out of the oven.

Personal Notes:
Personal Notes:
These are a very happy memory from visiting Granny. She kept them in a large drawer and we would eat them all up. Then a few were sent home with us. Mom also made them and you would smell them rising under electric blankets throughout the house.

 

 

 

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