Breakfast Buns
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the dough
Mix warm water, lard, bread sponge, and salt until stiff.
Let the dough rise until night.
Shape and bake
Shape the dough into flat biscuits like baker's buns.
Place the biscuits at least 2 inches apart in baking pans.
Let them rise until morning.
Bake at 400°F (200°C) for 10 to 15 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Bread sponge
- Adds fermented flavour and helps the dough rise through yeast activity.
- Lard
- Adds fat, giving the buns a tender, short texture.
- Warm water
- Hydrates the flour and helps activate the yeast in the sponge.
The step that matters
Spacing the biscuits on the pans. Shaped buns expand as they proof and bake, so leaving at least 2 inches between them lets each bun rise and brown evenly instead of fusing into one another.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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