Bath Buns

Photo: flickr user irene.

Ingredients

Makes 8: - - Makes 12:

1 Egg beaters(r) 99%% egg substitute *Note (1Egg+1Yo

cup Skim Milk **Note, (¾ C)

cup Wonderslim ***Note,(6 T)

cup Sugar (6 T)

teaspoon Ground Ginger (½ Tsp)

teaspoon Mace (½ Tsp)

teaspoon Salt (¾ Tsp)

2 cups Bread Flour (3 C)

2 teaspoons Yeast (1 T)

cup Currants Or Raisins, (½ C)

1 Egg beaters(r) 99%% egg substitute *Note

1 tablespoon Skim Milk **Note

1 tablespoon Sugar

Preparation

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!!