Candied Fruit Buns by Twin2sTwin

[rottiedogs]

Candied Fruit Buns
Submitted by Twin2sTwin on July 16, 2012 at 3:01 am

DESCRIPTION
I found this recipe in a church cookbook that was part of my mother's collection. She bought the book from one of the residents at a senior apartment complex that she managed in 1986. The lady she bought it from had the same name as me! Anyway, if you have any leftover candied fruit from holiday baking, these are delicious. The Cookbook is "What's Cooking in Our Kitchens", from the Flint (Michigan) Westside Cluster, a group of Presbyterian churches.

SUMMARY
Yield 16 rolls Source "What's Cooking in Our Kitchens", from the Flint (Michigan) Westside Cluster, a group of Presbyterian churches. File under Breakfast Pastry, rolls, Sweet Roll, yeast bread

INGREDIENTS
• 3/4 cups warm water (not hot - 110 to 115 degrees)
• 1 package active dry yeast
• 1 teaspoon salt
• 1 egg
• 1/2 cup candied fruit
• 1/4 cup sugar
• 2 1/4 cups sifted flour
• 1/4 cup soft shortening
• 1/4 cup chopped nuts

INSTRUCTIONS
Dissolve yeast in water in mixing bowl. Add sugar and salt and about half the flour. Beat thoroughly for 2 minutes. Add egg and shortening. Beat the rest of the flour in gradually, until smooth. Mix in candied fruit and nuts.

Fill 16 to 20 greased muffin cups half full. Cover lightly with plastic wrap and let rise at 85 degrees until double in bulk.

Heat oven to 375 degrees. Bake for 15 to 20 minutes.

When baked, ice with a mixture of 3/4 cup sifted confectioners sugar and 1 to 2 tablespoons cream. Top with more fruits and nuts if desired.

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