Cooking for Daily Living
Brown Babies

These little buns come from the oven all dressed for the party!

In a heavy sauce pan,over medium heat, caramelize (melt ‘til light brown and bubbly).
2 Tbsp. sugar and add slowly:
1/3 c. hot water, simmer, rotating pan ‘til sugar has dissolved.
Add 1/4 c. shortening and allow to melt in hot syrup, then pour while medium hot into:
1 c. buttermilk (this will cool syrup and warm buttermilk)

Put 1 envelope yeast to soak in 1/2 c. lukewarm water and 1/2 tsp. sugar.
In a mixing bowl put:
1 1/4 c. white flour
2 c. whole wheat flour
1/4 c. sugar
1 tsp. salt
3/4 tsp. soda

When buttermilk mixture is lukewarm, add to bowl and stir in part of flour mix. Add softened yeast. Mix in remaining flour and roll into a ball with mixing spoon. Not necessary to knead yet. Grease the dough ball, cover and let rise ‘til double in bulk.

Knead down, roll out 1 inch thick and cut buns with a small cutter (4 or 5 ounce juice can or smaller). Round slightly by squeezing bottom of bun into the middle. Dip tops in melted butter, then in wheat germ. Set on greased pie pans 1/2 inch apart. When ready for the oven, dust generously with instant pudding powder from a shaker, butterscotch preferably. Bake 18 to 20 minutes at 375°F watching that tops do not get too brown. Do not overcook.

When storing or handling, keep top side up so topping won’t be lost. May freeze and reheat, if desired.