Big Mitten Buns Recipe
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Big Mitten Buns Recipe

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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
TOTAL TIME: Prep: 10 min. + rising Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + rising Bake: 20 min.
MAKES: 4 servings


  • 4 frozen Texas Rolls (2 ounces each), thawed
  • 1 egg, beaten

Nutritional Facts

1/2 each: 169 calories, 4g fat (0 saturated fat), 53mg cholesterol, 196mg sodium, 28g carbohydrate (3g sugars, 1g fiber), 6g protein.


  1. 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.
Editor's Note: Mittens may be sliced horizontally and filled as a sandwich.
Originally published as Big Mitten Buns in Country Woman January/February 1998, p40

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Binky User ID: 16218 158711
Reviewed Feb. 26, 2013

"On behalf of Lower Michiganders, this recipe is the best, especially with freeway lanes drizzled in white!!"

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