Bath Buns

Total Time: 2 hrs 55 mins Preparation Time: 25 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 24
• 5 -6 cups all-purpose flour
• 1 (1/4 ounce) package yeast
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon ground mace
• 1/3 cup nonfat dry milk powder
• 1 1/2 cups hot water
• 3 eggs, beaten
• 1/4 cup butter, room temp
• 1 cup raisins (or currants)
• 1/2 cup water
• 1 egg yolk, beaten
• 1 tablespoon lemon juice, mixed with
• 3 tablespoons sugar
• 1 tablespoon milk

Recipe

• 1 in a mixing bowl, measure 2 cups flour and stir in the dry ingredients and hot water.
• 2 add the eggs and beat in the mixer with the flat beater at slow speed for 30 seconds. add the butter and beat at medium speed for 3 minutes, or for an equal length of time with a wooden spoon.
• 3 stop the mixer; stir in the balance of flour, 1/2 cup at a time, first with the spoon and then by hand - or under the dough hook in the mixer.
• 4 the dough will be a rough shaggy mass that will clean the sides of the bowl. if the dough continues to be moist and sticky, add sprinkles of flour.
• 5 kneading:.
• 6 if by hand, turn the dough onto a light floured work surface and knead with the rhythmic motion of push-turn-fold. the dough will become smooth and elastic and bubbles will form under the surface.
• 7 in a mixer, the dough will form a ball around the moving dough hook. the sides of the bowl will be wiped clean.
• 8 knead for 8 minutes.
• 9 first rising:.
• 10 place the dough on the floured work surface and knead into a ball. it will be soft, smooth and slightly sticky (till dusted with flour).
• 11 drop the dough into a greased bowl, turn to film all sides and cover the bowl with plastic wrap.
• 12 put aside at room temperature to allow the dough to double in volume, about 1 1/2 hours (or faster, if using rapid rise yeast).
• 13 while the dough is rising, soak the currants or raisins in the water for about 1 hour and drain.
• 14 shaping:.
• 15 the bath bun is about 4" in diameter.
• 16 begin by punching down the dough and kneading in the currants or raisins. shape the dough under your hands into a 24" long roll.
• 17 cut into 24 equal pieces - each about the size of a large egg - one will weigh about 2 oz.
• 18 work into balls and flatten on top. place them on a baking sheet, leaving 1 1/2" between them.
• 19 brush each with the beaten egg yolk. dribble the lemon juice and sugar over the tops.
• 20 place your baking sheet in a warm place; cover carefully with a length of wax paper or parchment paper. the buns will double in bulk in about 45 minutes.
• 21 preheat the oven to 350 about 20 minutes before baking.
• 22 brush the rolls with milk before placing them in the oven. bake in the moderate oven till the buns test done - 20-30 minutes. (rap once on the bottom crust. a hard, hollow sound means the bun is baked - just don't wait till it's too hard).
• 23 remove from the oven, place on a metal rack to cool before serving.