Bath buns

 
                              Bath Buns 
 
 Recipe By     : The Bread Machine Cookbook, Marjie Lambert
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Bread Machine                    Breads/Muffins/Rolls
                 Low Fat                          Bread-Bakers Mailing List
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Makes 8: -- Makes 12:
    1                    Egg Beaters® 99% Egg Substitute -- *Note (1Egg+1Yolk)
      1/2  C             Nonfat Milk -- **Note, (3/4 C)
      1/8  C             Wonderslim -- ***Note,(6 T)
      1/4  C             Sugar -- (6 T)
      1/4  Tsp           Ground Ginger -- (1/2 Tsp)
      1/4  Tsp           Mace -- (1/2 Tsp)
      1/2  Tsp           Salt -- (3/4 Tsp)
    2      C             Bread Flour -- (3 C)
    2      Tsp           Yeast -- (1 T)
      1/3  C             Currants -- Or Raisins, (1/2 C)
                         Glaze:
    1                    Egg Beaters® 99% Egg Substitute -- *Note
    1      Tbsp          Nonfat Milk -- **Note
    1      Tbsp          Sugar
 
 Bath buns, named after the English city where they originated, are made of
 a sweet egg dough.
 
 *NOTE:  Original recipe used regular egg
 **NOTE:  Original recipe used regular milk
 ***NOTE:  Original recipe used 1/4 C butter
 
 Put all dough ingredients except currants in bread pan in order suggested
 by your bread machine instructions.  Set for white or sweet bread, dough
 stage  Press Start.  Add the currants after the first kneading or when the
 machine signals it's time to add fruit.
 
 Butter a baking sheet.  When dough is ready, remove from bread machine and
 punch down.  Cut smaller recipe into 8 pieces, the larger recipe into 12.
 Roll each piece into a ball.  Place balls on baking sheet and slightly
 flatten each one.  Cover loosely and set in a warm place to rise until
 doubled, about 45 min.
 
 Preheat oven to 400 deg F.  Make glaze by fork-beating egg and milk.
 Lightly brush tops of rolls with glaze and sprinkle with sugar.  Bake until
 buns are golden brown, 15 - 20 min.
 
 These are excellent!!
 
 Entered into MasterCook and tested for you by Reggie & Jeff Dwork
 
 
 
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 NOTES : Cal  194.6
 Fat  0.7g
 Carb  40.1g
 Fib 1.6g
 Pro  7.1g
 Sod  187mg
 CFF 3%