Batter Buns

Batter Buns

Made  times
Cindy Carnes 133

"My little sister is into using our family cookbook. She surprises me all the time with her expertise at using yeast."
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1 h 55 m servings 299 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 44.5g
  • 14%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 403 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. Stir in shortening, sugar, salt and 2 cups flour; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Scrape sides of bowl, cover and let rise until doubled in size, about 1 hour.
  3. Grease 12 muffin cups. Spoon in batter until cups are half full. Let rise in warm place until batter reaches top of the cup, about 20 to 30 minutes.
  4. Preheat oven to 425 degrees F (220 degrees C).
  5. Bake in preheated oven for 10 to 15 minutes. Remove from pans and brush tops with melted butter.



For that fresh bread taste, these buns on tops! They are a nice lightly sweet dinner roll, that could only be improved if they were more labor intensive...(kneading the dough would make them ai...

Maybe I took the title of this recipe too literally, but the buns were basically like bread dough as opposed to a batter--I was thinking they'd have more of a pancake batter consistency. However...

I have been making these since I was 10 years old in 4-H (nearly 50 years now). They are blue ribbon buns for sure. Light, fluffy and so easy.

Delicious and I actually ended up making 24 muffins off of this recipe.

I added ground flax seed and the dough is very dry....what can I do?

These are a tasty, soft bun. The batter is thicker than cake batter but way too soft to knead like a bread dough. Easy to make and enjoyable.

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