penny-buns

Penny Buns

3 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    2 h 30 m
ARVILLALAR
Recipe by  ARVILLALAR

“These tender and fragrant buns will please your family and charm your guests. You may substitute your favorite chopped dried fruit for the candied fruit if you wish.”

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Ingredients

Adjust Servings

Original recipe yields 12 rolls

Directions

  1. In a small bowl, combine warm milk and water. Stir in yeast and 1 tablespoon sugar . Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine flour, 2 tablespoons sugar, salt and cinnamon. Cut in the butter until mixture resembles coarse breadcrumbs. Stir in the yeast mixture and egg until the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Deflate the dough and turn it out onto a lightly floured surface. Knead in the fruit. Divide the dough into twelve equal pieces and form into rounds. Place the rounds on two lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
  4. Brush rolls with milk and bake in preheated oven. While rolls bake, dissolve sugar in hot water. After rolls have baked for 20 minutes remove from oven and brush with water/sugar glaze. Return rolls to oven for 1 to 2 minutes to harden. Move to a wire rack to cool.

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Reviews (3)

Rate This Recipe
ELIZABETH101
4

ELIZABETH101

These are great! A little time consuming (but that is the nature of bread baking). I have 2 small sons, so I made 18 smaller rolls, it cut cooking time down to just over 15 minutes. The house smelt amazing while these were baking - excellent while still warm with butter!!!

GLOWENZ
4

GLOWENZ

This is a fabulous recipe. I was desperate for a good hot cross bun recipe to make at Easter and this worked really well. I changed some of the ingredients and method slightly to suit - I omitted the egg, and instead creamed the butter and sugar with the cinnamon (I also added nutmeg, vanilla essence and citrus peel to the fruit). I prefer to make smaller buns so I cut the dough into eight pieces and made four small buns out of each piece - 32 total. I found them sweet enough if using a sugar glaze on top. Thanks very much Arvilla - you saved my first Easter in Japan.

BZMUM
4

BZMUM

The buns came out huge and beautiful looking but taste wise, they were bland. I guess I expected them to turn out sweeter. Maybe next time I'll add more sugar.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 272 cal
  • 14%
  • Fat
  • 5.6 g
  • 9%
  • Carbs
  • 47.9 g
  • 15%
  • Protein
  • 7.6 g
  • 15%
  • Cholesterol
  • 30 mg
  • 10%
  • Sodium
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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