Recipe For Cooking Chelsea Buns

Toaster Oven Yeast Breads :: Dinner Rolls

Chelsea Buns

1 C. milk
1/3 C. sugar
2 tea. salt
1/2 C. vegetable shortening
1/2 C. water
1 tea. sugar
1/2 C. lukewarm water
1 envelope active dry yeast
5 C. flour
3/4 C. lightly packed brown sugar
3 Tbsp. butter
3 Tbsp. hot water
3/4 C. red and green maraschino cherries
1 C. seedless raisins
1/2 C. pecan halves or chopped walnuts
1/2 C. soft butter
3/4 C. lightly packed brown sugar
1 Tbsp. cinnamon

Scald the milk. Pour it into a lrg. bowl and the1/3 C. of sugar, salt, vegetable shortening and the first 1/2 C. water. Stir until the vegetable shortening melts. Cool to lukewarm.

Meanwhile, dissolve the 1 tea. sugar in the lukewarm water. Sprinkle the yeast over the water and let sit for 10 min., then stir briskly and add to the milk mixture. Beat in 2 1/2 C. of the flour. Then gradually add enough of the remaining flour to make a soft dough. Turn the dough onto a floured board and knead for 10 min., or until the dough is smooth and elastic. Shape into a ball.

Grease a bowl and place the dough in it, rolling the ball to grease the entire surface.  Cover with a prepared wax paper and a damp cloth and let rise in a warm place for about 1 1/2 hr., or until doubled in bulk.

Punch down the dough, knead two or three times and let rest for 10 min. on a board.

Meanwhile, prepare a syrup for the buns. Put the first 3/4 C. brown sugar, 3 Tbsp. butter and 3 Tbsp. hot water in a pan. Stir over med. heat until the butter melts, then boil for 2 min. Immediately pour into two prepared 10-in. round pans.

Drain the cherries thoroughly and cut them into halves. Divide the cherries, raisins and pecans between the two pans, sprinkling them evenly over the bottoms. Roll the dough into a 14 x 9-in. rectangle. Spread with the soft butter. Sprinkle with the last 3/4 C. brown sugar and the cinnamon. Roll up from the long side into a tight roll. Cut into 16 even pieces and place the pieces, cut side down, in the prepared pans. Grease the tops, cover with prepared wax paper and a damp cloth and let rise in a warm place for about 45 min., or until double in bulk.

Preheat the oven to 375 degrees F. Bake the buns for 25 min., or until golden brown. Place strips of wax paper under a rack. As soon as the buns come out of the oven, turn the pans upside down on rack. Allow the syrup to run over the buns and remove the pans.

Makes approximately 16 buns.