No-Knead Herb Buns

 

1

package regular active or fast-acting dry yeast

1

cup warm water (105°F to 115°F)

2

tablespoons sugar

1

teaspoon caraway seed

1/2

teaspoon salt

1/2

teaspoon dried sage leaves

1/4

teaspoon ground nutmeg

2

tablespoons shortening

1

egg

2 1/4

cups Gold Medal® all-purpose flour

• 1 Grease bottoms and sides of 12 regular-size muffin cups with shortening or cooking spray. In large bowl, dissolve yeast in warm water. Beat in sugar, caraway seed, salt, sage, nutmeg, shortening, egg and 1 cup of the flour with electric mixer on high speed until smooth.
• 2 Using spoon, stir in remaining flour until smooth. Scrape batter from side of bowl. Cover; let rise in warm place about 30 minutes or until dough has doubled in size.
• 3 Stir down batter by beating about 25 strokes with spoon. Spoon into muffin cups, filling each about half full. Cover; let rise 20 to 30 minutes or until batter almost reaches tops of cups.
• 4 Heat oven to 400°F. Bake about 15 minutes or until golden brown. Serve warm or cool.