Bread Baking: Stuffing Buns
No, these buns aren't made from stuffing—they're made to taste like stuffing. Of course, every family's stuffing recipe is different, and some are very, very different. But this one hits all the typical flavor notes.
If you have any leftover buns, they make great croutons. Just cut them into cubes, drizzle with just a little olive oil, and toast them in the oven until they're completely dry. Your salads will thank you.
At this size, these make perfect dinner rolls or slider-sized sandwiches. Make them a little larger for more hefty leftover sandwiches, if you like.
If you want to gild the lily a little bit, you could add some dried cranberries to the dough. Mix them in during the last step; about 1/4 cup will be just enough.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. Lately, she's been buried in dough working on her first cookbook, but you can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.