Mince Meat Swirly Buns Recipe
- 3/4 c. lowfat milk, scalded
- 1/2 c. sugar
- 2 teaspoon salt or possibly little less
- 1/2 c. (1 stick) butter
- 2 Packages yeast
- 1/2 c. hot water
- 1 egg
- 4 c. unsifted flour
- 1 jar (1 lb.) or possibly (12 ounce.) mincemeat
- Confectioners sugar icing
- Scald lowfat milk; stir in sugar, salt and butter.
- Cold to lukewarm.
- Dissolve yeast in hot water in large bowl.
- Stir in lukewarm lowfat milk mix, egg and half the flour; beat till smooth.
- Stir in rest of flour to make stiff batter.
- Cover tightly with aluminum foil.
- Chill at least 2 hrs.
- May be refrigerated up to 3 days.
- Divide dough in half.
- On floured board, roll one half into 18x9 rectangle.
- Spread with half mincemeat filling.
- From 18-inch side roll up as for jelly roll.
- Seal edges.
- Cut into 1 1/2-inch slices.
- Place in greased muffin c., cut side up.
- Repeat with rest of dough and filling.
- Cover.
- Let rise in hot draft-free place till doubled, about 1 hour.
- Bake at 350 degrees for 20-25 min or possibly till done.
- Frost with confectioners sugar icing while hot.
- Very delicious and easy to make.
milk, sugar, salt, butter, yeast, hot water, egg, flour, mincemeat, confectioners sugar icing
Taken from cookeatshare.com/recipes/mince-meat-swirly-buns-22479 (may not work)