Mixer Batter Buns (small batch)

 

I was making myself some soup for lunch the other day and wanted to make some sort of bread to enjoy along with it.  I wanted something quick and easy and I remembered this Mixer Batter Buns recipe that I had seen in one of my cookbooks. It was originally published in the first edition of the Betty Crocker Cookbook in 1950.

They were something which I had been wanting to make for a long time, and for one reason or another, I have just never gotten around to it. Well, the other day was the day, and I finally ticked this recipe off of my "to do" list!

 

I didn't want 24 buns however, so I cut the recipe in half to make only a small batch of 12 this time around.  But I was so impressed with the ease of preparation for these buns that I know I will definitely be baking them again.  Yes, they are that easy and simple to make.

They are as easy to make as beating the ingredients together with an electric hand mixer.  Once mixed, you drop the batter into greased muffin cups and leave the dough to rise for about 40 minutes tops.  

Once risen, they are then baked in a hot oven for 18 to 20 minutes until golden brown and let me tell you, they are fabulous!  Light as air and so tasty, with a beautiful texture.  I will be making these again for sure, and I really want to try the Cinnamon Butter Bun version for my grandsons the next time they are over!  I think you are really going to enjoy these simple buns!

 

WHAT YOU NEED TO MAKE MIXER BATTER BUNS (SMALL BATCH)

Just a few simple storecupboard ingredients. Do make sure you check your yeast to see if it is fresh and within date before you begin! 

• 3/4 cup (180ml) warm water (NOT hot)
• 1 envelope (2 1/4 tsp) active dry yeast
• 2 TBS sugar
• 1/2 tsp salt
• 1/4 cup (30g) butter, softened
• 1 large egg
• 1 3/4 cups (210g) plain all purpose flour

 

Make sure all of your ingredients are at room temperature before you begin. This will ensure better results.  (You can pop your egg into a glass of warm water and leave it for 15 minutes to bring it to room temperature if you are in a hurry.)

No need for bread flour for this easy recipe. Ordinary all purpose plain flour works very well. I have not played with the recipe using any other kind of flour so cannot say as to how it will work. I know whole wheat flour breads do not rise as high as white breads.

Do check your yeast. Mine was right on the cusp of being out of date. The buns still rose, but I know they would have risen even  more with really fresh yeast.

Another note, check the buns before the suggested cook time. Mine got a little bit dark. They were not burnt, but a few minutes longer and they would have been!

HOW TO MAKE MIXER BATTER BUNS (SMALL BATCH)

You will be surprised as just how simple these are and how quickly they are ready for baking.  This may become your new go to batter bun!

Butter 12 regular sized muffin tins really well. Set aside.

Measure the warm water into a bowl. Sprinkle the yeast over top and stir to dissolve.

Stir in the sugar, salt, butter, egg and 1 cup (120g) of the flour. Beat on low with an electric whisk for a minute, then increase the speed to medium and beat for 2 minutes longer, scraping the bowl often.

 

Beat in the remaining flour by hand until the batter is smooth. Divide the batter between the 12 muffin cups and lightly cover with a piece of plastic cling film that you have lightly sprayed with cooking spray (so it won't stick).

Set aside to rise for 30 to 40 minutes, or until the batter reaches the top of the muffin cups. Carefully remove the cling film.

Preheat the oven to 375*F/190*C/gas mark 5.

 

Bake the buns in the preheated oven for 18 to 20 minutes until golden brown. Best on the day baked, but can be frozen.

Notes

To make a Cinnamon Butter Bun variation, bake the buns as directed. While they are baking whisk together 1/4 cup (50g) and 1/2 tsp of ground cinnamon in a bowl. Melt 3 TBS of butter. After baking, roll the buns in the melted butter and then into the cinnamon sugar mixture. Place on a wire rack to cool.

 

I couldn't get over how quick and easy these were to make. They also had a beautiful texture and were delicious hot out of the oven with a bit of jam and butter.  (I couldn't resist!)

I think these will be my rolls for Thanksgiving this year.  They were really simple to do and I was very pleased with the results. I will be making a full batch for the holidays!  I may even give the Butter Cinnamon Buns a go as that version sounds really lovely and I think my grandsons will really enjoy them!

 

Here are a few other bun recipes which I have baked through the years on The English Kitchen that we really enjoyed!  You might like them too!

ICED BUNS -  If you have seen the film Calendar Girls, then you have seen these Iced Buns.  These are very simple to make and oh so tasty yeast buns, topped with a glace icing and a cherry. Pretty and delicious!

CINNAMON ROLLS (SMALL BATCH) - This small batch recipe for cinnamon rolls makes six beautiful light and fluffy cinnamon rolls. They lack nothing of their much larger counterpart when it comes to texture and flavor. If you are a small family, these buns are for you!  Simple to make and delicious!

Yield: Twelve buns

Author: Marie Rayner

Mixer Batter Buns (Small Batch)

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

These are a real favorite. Quick, easy and delicious! A recipe from the 1950 edition of Betty Crocker's Cookbook. Check out the notes to try out a really tasty Cinnamon Version!

Ingredients

• 3/4 cup (180ml) warm water (NOT hot)
• 1 envelope (2 1/4 tsp) active dry yeast
• 2 TBS sugar
• 1/2 tsp salt
• 1/4 cup (30g) butter, softened
• 1 large egg
• 1 3/4 cups (210g) plain all purpose flour

Instructions

1. Butter 12 regular sized muffin tins really well. Set aside.
2. Measure the warm water into a bowl. Sprinkle the yeast over top and stir to dissolve.
3. Stir in the sugar, salt, butter, egg and 1 cup (120g) of the flour. Beat on low with an electric whisk for a minute, then increase the speed to medium and beat for 2 minutes longer, scraping the bowl often.
4. Beat in the remaining flour by hand until the batter is smooth. Divide the batter between the 12 muffin cups and lightly cover with a piece of plastic cling film that you have lightly sprayed with cooking spray (so it won't stick).
5. Set aside to rise for 30 to 40 minutes, or until the batter reaches the top of the muffin cups. Carefully remove the cling film.
6. Preheat the oven to 375*F/190*C/gas mark 5.
7. Bake the buns in the preheated oven for 18 to 20 minutes until golden brown. Best on the day baked, but can be frozen.

Notes

To make a Cinnamon Butter Bun variation, bake the buns as directed. While they are baking whisk together 1/4 cup (50g) and 1/2 tsp of ground cinnamon in a bowl. Melt 3 TBS of butter. After baking, roll the buns in the melted butter and then into the cinnamon sugar mixture. Place on a wire rack to cool.

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