Prep 0 mins
Cook 20 mins
This recipe is taken from a 1905 sixteenth edition of the Blue Ribbon Cook Book. The measurements of the yeast and flour are not exact, so use your own discretion. Also, ignore the servings because I'm not sure how many buns this recipe makes.
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups boiling water
- 2 teaspoons salt
- 2 beaten eggs
- 1 cup sugar
- 1 fresh yeast cake
- 1⁄2 cup water
- Mix together the butter and the flour.
- Add 2 cups of boiling water, stir, and let it cool.
- Dissolve the yeast cake in 1/2 cup of water.
- To the flour-butter mixture, add 2 teaspoons salt, 2 beaten eggs, 1 cup sugar, and the dissolved yeast solution.
- Thicken with flour and knead until stiff.
- Let rise in a cool place for at least 48 hours. Punch down the dough every 24 hours.
- Make buns into the size of an egg and let them rise for 12 hours.
- Bake the buns for 20 minutes.
- Dough is good for 5 or 6 days.