Mixer Batter Buns (small batch)
I was making myself some soup for lunch the other day and wanted to make some sort of bread to enjoy along with it. I wanted something quick and easy and I remembered this Mixer Batter Buns recipe that I had seen in one of my cookbooks. It was originally published in the first edition of the Betty Crocker Cookbook in 1950.
They were something which I had been wanting to make for a long time, and for one reason or another, I have just never gotten around to it. Well, the other day was the day, and I finally ticked this recipe off of my “to do” list!
- 3/4 cup (180ml) warm water (NOT hot)
- 1 envelope (2 1/4 tsp) active dry yeast
- 2 TBS sugar
- 1/2 tsp salt
- 1/4 cup (30g) butter, softened
- 1 large egg
- 1 3/4 cups (210g) plain all purpose flour
HOW TO MAKE MIXER BATTER BUNS (SMALL BATCH)
You will be surprised as just how simple these are and how quickly they are ready for baking. This may become your new go to batter bun!
Butter 12 regular sized muffin tins really well. Set aside.
Measure the warm water into a bowl. Sprinkle the yeast over top and stir to dissolve.
Stir in the sugar, salt, butter, egg and 1 cup (120g) of the flour. Beat on low with an electric whisk for a minute, then increase the speed to medium and beat for 2 minutes longer, scraping the bowl often.
Beat in the remaining flour by hand until the batter is smooth. Divide the batter between the 12 muffin cups and lightly cover with a piece of plastic cling film that you have lightly sprayed with cooking spray (so it won’t stick).
Set aside to rise for 30 to 40 minutes, or until the batter reaches the top of the muffin cups. Carefully remove the cling film.
Preheat the oven to 375*F/190*C/gas mark 5.
Bake the buns in the preheated oven for 8 to 20 minutes until golden brown. Best on the day baked, but can be frozen.
To make a Cinnamon Butter Bun variation, bake the buns as directed. While they are baking whisk together 1/4 cup (50g) and 1/2 tsp of ground cinnamon in a bowl. Melt 3 TBS of butter. After baking, roll the buns in the melted butter and then into the cinnamon sugar mixture. Place on a wire rack to cool.
Mixer Batter Buns (Small Batch)
- 3/4 cup (180ml) warm water (NOT hot)
- 1 envelope (2 1/4 tsp) active dry yeast
- 2 TBS sugar
- 1/2 tsp salt
- 1/4 cup (30g) butter, softened
- 1 large egg
- 1 3/4 cups (210g) plain all purpose flour
- Butter 12 regular sized muffin tins really well. Set aside.
- Measure the warm water into a bowl. Sprinkle the yeast over top and stir to dissolve.
- Stir in the sugar, salt, butter, egg and 1 cup (120g) of the flour. Beat on low with an electric whisk for a minute, then increase the speed to medium and beat for 2 minutes longer, scraping the bowl often.
- Beat in the remaining flour by hand until the batter is smooth. Divide the batter between the 12 muffin cups and lightly cover with a piece of plastic cling film that you have lightly sprayed with cooking spray (so it won’t stick).
- Set aside to rise for 30 to 40 minutes, or until the batter reaches the top of the muffin cups. Carefully remove the cling film.
- Preheat the oven to 375*F/190*C/gas mark 5.
- Bake the buns in the preheated oven for 8 to 20 minutes until golden brown. Best on the day baked, but can be frozen.
To make a Cinnamon Butter Bun variation, bake the buns as directed. While they are baking whisk together 1/4 cup (50g) and 1/2 tsp of ground cinnamon in a bowl. Melt 3 TBS of butter. After baking, roll the buns in the melted butter and then into the cinnamon sugar mixture. Place on a wire rack to cool.
Did you make this recipe?
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Source: https://www.theenglishkitchen.co/2024/09/mixer-batter-buns-small-batch.html
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