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Butter Buns

post #1 of 12
3/31/06 at 9:48am
Thread Starter 
What can someone tell me about making Butter Buns? The ingredient list sounds similar to a Pizza dough; flour, oil, yeast, sugar, soy flour, whey, salt, milk, eggs. I can't find the name in any recipe source. They are a little more dense than a raised roll but lighter than a biscuit and seem to be baked to just past the "rare" stage. The buns seem to be assembled as two stacked patties before being baked.
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post #2 of 12
3/31/06 at 10:36am
All of the recipes for butter buns that I could find, via Google, look like variations on cinnamon/sticky buns. Is this what your talking about?
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post #3 of 12
3/31/06 at 10:46am
Butter Buns come in many variations. As Kyle said, just look here:

Recipes
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post #4 of 12
3/31/06 at 12:58pm
Thread Starter 
These Butter Buns are not sweet buns. They are closer to small raised dense rolls.
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post #5 of 12
3/31/06 at 5:53pm
Perhaps more information would help. Is it possible they go by another name? Soy flour and whey are not ingredients in classic Butter Buns recipes. Where did you get the info you have?
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post #6 of 12
3/31/06 at 5:59pm
Thread Starter 
Mudbug: Info, including name, from package label. They seem to have been assembled like Chinese Pancakes. Two layers buttered and stacked before baking.
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post #7 of 12
4/2/06 at 10:16am
Thank you diego, could you please provide the company and title of the product you are referring to from which the package originates? Or a URL to the product? The more information you can provide, the better we can help. ;)
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post #8 of 12
4/2/06 at 11:37am
Thread Starter 
Mudbug: Butter Buns are from Plehn's Bakery, 3940 Shelbyville Rd, St Matthews, KY 40207 Tel 895 8223.
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post #9 of 12
4/3/06 at 8:42am
diego,

Since their "Butter Buns" ingredients are not traditional, I suspect that a recipe for these ingredients would be best determined if you do not consider them literally as "Butter Buns".
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post #10 of 12
4/3/06 at 1:22pm
These sound like what used to be called a "Parkerhouse Roll" to me. A dinner roll recipe that has a little more sugar in it and it must have eggs to get the texture.
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post #11 of 12
4/3/06 at 2:26pm
Thread Starter 
Yes! When my Mother made Parkerhouse Rolls she buttered a disk and folded it over similar to these. These however were more of a biscuit size, 2 inch diameter and 1 inch thick. But that should be easy by starting with a thinner slab, cutting with a biscuit cutter, buttering, and stacking two disks. Think I will find a Parkerhouse Roll recipe and "roll".
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post #12 of 12
4/4/06 at 5:23am
I had considered Parkerhouse Rolls but they are not stacked horizontally in twos. They are multilayered (usually four) vertically. This is where the bakery took liberties with the name and shape, customizing their version.
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