Mincemeat Swirly Buns

posted by Pat T 11-12-98 6:07 PM

Mincemeat Swirly Buns

3/4 cup milk
1/2 cup sugar
2 tsp. salt
1/2 cup (1 stick) margarine
2 pkg. dry yeast
1/2 cup warm water
1 egg
4 cup unsifted flour
1 (1 lb. 12 oz.) jar mincemeat
confectioners sugar icing

Scald milk, stir in sugar, salt and margarine. Cool to lukewarm. Dissolve yeast in warm water in large bowl. Stir in lukewarm milk mixture, egg and half the flour, beat until smooth. Stir in rest of flour to make stiff batter. Cover tightly with aluminum foil. Refrigerate at least 2 hours. (It may be refrigerated up to 3 days.)

Divide dough in half. On floured board roll 1/2 into 18 x 9-inch rectangle. Spread with half the mincemeat filling. From 18-inch side, roll up as for jelly roll. Seal edges, cut into 1 1/2-inch slices. Place in greased muffin cups, cut side up.

Repeat with rest of dough and filling. Cover, let rise in warm, draft free place until doubled, about 1 hour.

Bake at 350 degrees for 20 to 25 minutes or until done. Ice while warm.

Makes 24 buns.

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