Home › The Principles of Cookery › Guernsey Buns

Guernsey Buns

Rub four ounces of butter into one pound of flour. Add a pinch of salt and two table-spoonfuls of yeast, with as much milk as will form a dough. Let it rise. Divide it into buns about the size of an egg. Place these on buttered tins, three inches apart, and put them in a warm place. When they have risen to twice their original size, bake them in a quick oven. Time, about a quarter of an hour to bake. Probable cost, a halfpenny each. Sufficient for eight or nine buns.