Perfect Buns

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Buns are uniform in size and shape if you bake them in 4″ foil tart pans


  • ½ c. milk
  • 2 tblsp. sugar
  • tsp. salt
  • ¼ c. shortening
  • 1 pkg. active dry yeast
  • ½ c. warmwater (110to 115°)
  • 3 c. sifted flour
  • 1 egg, beaten
  • 1 egg (for glaze)
  • 2 tblsp. water
  • ½ tsp. sesame or poppy seeds (optional)


  • Scald milk; pour into bowl over sugar, salt and shortening. Stir; cool to lukewarm.
  • Sprinkle yeast on warm water; stir to dissolve.
  • Add yeast, c. flour and beaten egg to milk mixture. Beat with electric mixer at medium speed until batter is smooth, about 2 minutes; or beat by hand. Mix in remaining flour, a little at a time, with spoon or hands. Cover and let rest 15 minutes.
  • Toss dough onto floured board until it no longer is sticky. Divide into 12 equal portions. Shape each portion into a smooth ball. (Dough may be somewhat sticky and difficult to shape into a ball. If so, toss each ball into a little flour on the board.)
  • Place each ball in a greased 4″ foil tart pan (the disposable kind). Flatten tops of buns by pressing dough down gently with fingertips. Set pans on two baking sheets; cover, let rise in warm place until doubled. (If you do not have tart pans, you can bake the buns on greased baking sheets, but their shape may not be uniform.) If oven is not in use, place buns in oven with pan of boiling water on oven floor.
  • Brush with mixture of 1 egg, beaten with 2 tblsp. water. If desired, sprinkle each bun with sesame or poppy seeds.
  • Bake in hot oven (400°) 12 minutes, changing position of baking sheets during biking. Cool 5 minutes; turn out on wire racks. Buns may be frozen. Serve warm or cool.