24 Sweet Buns
Give your creation a name – and tell us about your recipe.
Good Morning! Buns – it's a recipe from Cook's Country. I followed the recipe exactly since it was my first attempt at it. Their method for creating the dough worked wonderfully! You roll the butter and dry ingredients in a zipper-top bag before adding it to the the wet ingredients. The dough was very flaky and tender….and DELICIOUS!
Now that you’ve survived this challenge, what words of wisdom can you share?
I did roll some of the warm buns in granulated sugar while they were still warm. It gave them more sweetness and a little crunch, which I liked. This is a good bun to make ahead too. I made the dough the night before and put it in the refrigerator. Then in the morning all I had to do was proof them for 25 minutes and bake!
Tell us about how you added a Wisconsin twist.
I used Wisconsin butter (and lots of it!!) in the dough. I also used a local egg. My mother in law gifted me some of her homemade vanilla when we visited them up north last week. I used that in the filling. I've also read that the Morning Bun was created in Wisconsin…which made me want to attempt to recreate it.
How did you do?