Take plain bun dough (or if for widespread buns, bread dough), roll it out in a sheet, break some agency butter in small items and place over it, roll it out as you would paste; after you will have given it two or three turns, moisten the surface of the dough, and strew over it some moist sugar; roll up the sheet into a roll, and minimize it in slices; or reduce the dough in strips of the required size and switch them round; place on buttered tins having edges, half-an-inch from each. Show them effectively, and bake in a moderate oven. They could be dusted with loaf sugar either before or after they’re baked. The amount of elements used have to be regulated by the required richness of the buns. half lb. of butter, half of lb. of sugar, with 4 lb. of dough, will make an excellent bun. When bun dough is used, half the quantity of sugar will probably be adequate; some omit it altogether.
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