Bath Buns<R T>

* Exported from MasterCook *

Bath Buns <R T>

Recipe By : The Bread Machine Cookbook, Marjie Lambert
Serving Size : 8 Preparation Time :0:00
Categories : Bread Machine Breads/Muffins/Rolls
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Makes 8: -- Makes 12:
1 Egg Beaters® 99% Egg Substitute -- *Note (1Egg+1Yolk)
1/2 C Nonfat Milk -- **Note, (3/4 C)
1/8 C Wonderslim -- ***Note,(6 T)
1/4 C Sugar -- (6 T)
1/4 Tsp Ground Ginger -- (1/2 Tsp)
1/4 Tsp Mace -- (1/2 Tsp)
1/2 Tsp Salt -- (3/4 Tsp)
2 C Bread Flour -- (3 C)
2 Tsp Yeast -- (1 T)
1/3 C Currants -- Or Raisins, (1/2 C)
Glaze:
1 Egg Beaters® 99% Egg Substitute -- *Note
1 Tbsp Nonfat Milk -- **Note
1 Tbsp Sugar

Bath buns, named after the English city where they originated, are made of
a sweet egg dough.

*NOTE: Original recipe used regular egg
**NOTE: Original recipe used regular milk
***NOTE: Original recipe used 1/4 C butter

Put all dough ingredients except currants in bread pan in order suggested
by your bread machine instructions. Set for white or sweet bread, dough
stage Press Start. Add the currants after the first kneading or when the
machine signals it's time to add fruit.

Butter a baking sheet. When dough is ready, remove from bread machine and
punch down. Cut smaller recipe into 8 pieces, the larger recipe into 12.
Roll each piece into a ball. Place balls on baking sheet and slightly
flatten each one. Cover loosely and set in a warm place to rise until
doubled, about 45 min.

Preheat oven to 400 deg F. Make glaze by fork-beating egg and milk.
Lightly brush tops of rolls with glaze and sprinkle with sugar. Bake until
buns are golden brown, 15 - 20 min.

These are excellent!!

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>


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NOTES : Cal 194.6
Fat 0.7g
Carb 40.1g
Fib 1.6g
Pro 7.1g
Sod 187mg
CFF 3%