Skip to main content
Dessert

Swiss Buns

Finger-shaped rolls made from dough and topped with water icing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Swiss Buns

Oven, in the book's wordsA hot oven

Ingredients

Directions

Shape

  1. Divide the dough into pieces weighing 2 oz each.

  2. Mould each piece into finger-shaped rolls about 4 inches long.

  3. Place the rolls side by side on a greased baking sheet, barely touching.

Rise and bake

  1. Allow the rolls to rise until very light.

  2. Bake in a hot oven at 425°F (220°C) for about 15 minutes.

  3. Let them cool on the baking sheet.

Finish

  1. Spread a small amount of water icing on top of each bun.

Recipe from a historical cookbook (Internet Archive).

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

Dough
Provides the soft, risen structure that gives the buns their light crumb.

The step that matters

Let the rolls rise until very light. Yeast dough that is underproofed bakes up dense, while overproofed dough can collapse or lose its shape in the oven. Judging the rise by lightness helps the buns puff properly.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes