Recipe: English Bath Buns (topped with sugar and almonds)

ENGLISH BATH BUNS


1/2 cup warm water (100 to 110 degrees F)
2 envelopes Fleischmann's Active Dry Yeast
1/2 cup warm milk (100 to 110 degrees F)
1/2 cup butter or margarine, softened
2 tablespoons plus 1/4 cup sugar, divided use
1 teaspoon salt
4 cups all-purpose flour, divided use
2 large eggs
1 egg, slightly beaten with 1 tablespoon water
1/4 cup sugar
1 cup chopped almonds

Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved.

Add warm milk, butter, 2 tablespoons sugar, salt, and 2 cups flour. Beat 2 minutes at medium speed of electric mixer.

Add 2 eggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally.

Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Punch dough down; turn out onto lightly floured surface. Divide dough in 24 equal pieces. Shape each piece into smooth balls. Place in greased 2 1/2-inch muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

Brush top with egg mixture. Sprinkle remaining 1/4 cup sugar and almonds over top.

Bake at 375 degrees F for 20 minutes or until done. Remove from pans; cool on wire rack.

Makes 24 Buns
Source: Fleishmann's Yeast