Recipe: Little Cocktail Buns and Horseradish Sauce (Gold Medal, freeze ahead, 1960's)

LITTLE COCKTAIL BUNS
"Dollar-size buns - seeded, dill or saffron - to split and fill with turkey or ham. Serve with Horseradish Sauce (below)."


1 package active dry yeast
1 cup warm water (105 to 115 degrees F)
1/4 cup sugar
1 teaspoon salt
1 egg
1/4 cup shortening
3 1/2 to 3 3/4 cups Gold Medal Flour* (regular or Wondra), divided use
Sesame seed, poppy seed or dill weed

Dissolve yeast in 1 cup warm water. Stir in sugar, salt, egg, shortening and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 1/2 to 2 hours. (Dough is ready if impression remains when touched.)

Punch down dough. Shape bits of dough into 1-inch balls. Dip tops into sesame seed. Place 1-inch apart on greased baking sheet; flatten balls slightly. Let rise 20 minutes.

Heat oven to 400 degrees F.

Bake 8 to 10 minutes or until golden brown. Cool; wrap and freeze.

To thaw, let stand wrapped at room temperature 2 to 3 hours.

*If using Gold Medal Self-Rising Flour, omit salt.

VARIATION:

SAFFRON BUNS:
Follow recipe for Little Cocktail Buns (above) except - dissolve 1/8 teaspoon saffron in 1 tablespoon boiling water; add to the 1 cup warm water.

HORSERADISH SAUCE
Makes 1 cup

1 cup dairy sour cream
2 tablespoons horseradish
1/2 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Blend all ingredients for the Horseradish Sauce together. Refrigerate.

Makes about 7 dozen
Source: Recipe booklet: Holiday Parties on Ice - Bake and Freeze Recipes from Betty Crocker, General Mills, Inc., 1969