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Print this Recipe    Luncheon Buns

Savory Luncheon Buns

2 tsp. sugar 10 ml
1 cup warm water 250 ml
2 pkgs each 8g active dry yeast
1 cup water 250 ml
1/2 cup margarine 125 ml
1/3 cup sugar 75 ml
1 tsp salt 5 ml
2 eggs, beaten
6 cup flour 1.5 L

1 lb finely chopped ham, 3 cups 750 ml
4 oz can shrimp, rinsed, chopped 113 g
1/4 cup finely chopped fresh parsley 50 ml
1/4 cup finely chopped green onion 50 ml
sesame or poppy seeds, optional

Dissolve 2 tsp. sugar in 1 cup warm water. Add yeast; let stand 10
min; stir well. Combine remaining water, margarine, sugar and salt
in a saucepan. Heat just till margarine is melted. Cool to LUKEWARM.
Stir margarine mixture into dissolved yeast. Beat in eggs and 3
cup flour until smooth. Gradually stir in enough of the remaining
flour to make a soft dough. Turn out onto a lightly floured board.
Knead 8-10 min. till smooth and elastic. Place in a greased bowl;
turn to grease top. Cover and let rise in a draft-free place about
1 hr until doubled in bulk. Prepare filling: Mix together ham,
shrimp, parsley and chivesuntil well combined. Set aside. Punch
down dough and roll into an 18" square (45cm)about 1/4" (5mm) thick.
Cut into 36 circles using a 3-1/2" (9cm) round cutter. (A clean
food can with both ends removed may be used) Place about 2 tbsp
(25ml) filling in centre of each round. Pinch edges together tightly
and roll between palms to form a bun. Place seam-side down about
2" (5cm) apart on greased baking sheets. If desired, lightly brush
tops with water, sprinkle with seseame or poppy seeds lightly ihnot
dough. Cover and let rise about 30 min. until light. Bake at
400 (200C) for 12-14 min until golden brown. Serve warm. Refrigerate
any leftovers. makes 36 buns

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