Pull Buns
Pull buns are soft, sweet yeast rolls with a cinnamon-sugar coating, perfect for breakfast or tea time, appealing to those who love warm, flavorful baked treats.
Ingredients
Instructions
- Add sugar, melted oleo, and salt to scalded milk. When lukewarm, add the dissolved yeast, eggs, and just enough flour to make a stiff batter.
- Cover and let rise until double in bulk.
- Work down the dough and let rise again.
- Pull off ball-sized pieces of dough, about the size of a walnut.
- Dip each piece in melted oleo.
- Roll each piece in a mixture of brown sugar and cinnamon.
- Place the balls in an ungreased angel food cake pan.
- Let rise for 30 minutes.
- Bake for 11 minutes at 400°F, then reduce heat to 350°F and bake for an additional 30 minutes.
- Immediately turn the pan upside down after baking.
Tips & Substitutions
For a richer flavor, consider adding vanilla extract to the dough. You can substitute the oleo with unsalted butter if preferred. If cake yeast isn't available, use 1 tablespoon of active dry yeast instead. Make sure to dissolve the yeast properly in warm liquid to activate it. For added texture, mix in some raisins or use walnuts instead of pecans from Robby'S Sugar Coated Pecans.
Serving Suggestions
Serve these pull buns warm, drizzled with a light glaze or alongside butter for spreading. They pair wonderfully with a hot cup of coffee or tea. For a sweet breakfast treat, enjoy them with fresh fruit or a side of Summertime Fruit Dip. They also make a delightful addition to brunch spreads, complementing savory dishes.
Storage & Reheating
These pull buns can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze the buns in a freezer-safe bag for up to 3 months. To reheat, place them in a preheated oven at 350°F for about 10 minutes until warmed through, ensuring they remain soft.
Nutrition & Diet Analysis (per serving)
Each serving of Pull Buns contains roughly 510 calories, with 9g protein, 99g carbohydrates, and 10g fat. It is a good source of calcium (19% of the Daily Value), iron (18% of the Daily Value), and protein (17% of the Daily Value). Note that it is relatively high in sodium, at 748mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture may be denser. Consider mixing it with all-purpose flour for a lighter result. Start with a 50-50 blend to see how you like the flavor and texture. Whole wheat adds more nutrients and a slightly nuttier taste.
What can I do if my dough doesn't rise?
If your dough doesn’t rise, ensure that your yeast is fresh and active. If using dry yeast, proof it in warm water with a bit of sugar before adding it to the mixture. Additionally, make sure your scalded milk has cooled enough before adding the yeast, as high temperatures can kill it.
Can I make these pull buns ahead of time?
Absolutely! You can prepare the dough in advance and let it rise, then shape the buns and refrigerate them overnight before the second rise. Just make sure to cover them well to prevent drying out. This allows for quick baking the next day, perfect for brunch or gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).