Big Mitten Buns Recipe
For a cute roll to impress all the of your guests, try this recipe. It will go wonderfully with a tasty soup.Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah
- 4 frozen Texas Rolls (2 ounces each), thawed
- 1 Eggland's Best Egg, beaten
- For each mitten, press one and a half rolls together and flatten into a 3-in. x 2-in. oval. Place on a greased baking sheet. Roll remaining dough into two 3-in. ropes. Flatten ropes slightly and place at bottom of ovals, forming a wristband. With a sharp knife or kitchen shears, cut into the side of the oval at a downward angle toward the center. Tuck the tip under to form a round thumb; spread thumb and mitten apart to allow for rising. Cover with plastic wrap that has been sprayed with cooking spray. Let rise in a warm place until doubled, about 30 minutes. Brush with egg. Bake at 350° for 20 minutes or until golden brown. Yield: 2 buns.
Originally published as Big Mitten Buns in Country Woman January/February 1998, p40
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Reviewed Feb. 26, 2013
On behalf of Lower Michiganders, this recipe is the best, especially with freeway lanes drizzled in white!!