Quick Supper Buns
Quick Supper Buns are soft, cinnamon-scented rolls filled with currants and raisins, perfect for a fast, comforting snack or light meal for the whole family.
Ingredients
Instructions
- Use your own biscuit dough or this recipe: Mix flour, baking powder, and salt.
- Cut in shortening until mixture resembles coarse crumbs.
- Add milk gradually to form a soft dough.
- Roll out the dough to about 1/3-inch thickness on a floured surface.
- Dot the dough with butter, sprinkle with sugar, dust with cinnamon, currants, and raisins.
- Roll up the dough like a jelly roll.
- Cut into 1 1/2-inch pieces.
- Place the pieces with cut edges on a well-greased pan.
- Bake in a moderate oven (about 375°F or 190°C) until golden brown.
- Remove from the pan immediately and serve warm.
Tips & Substitutions
For a richer flavor, consider adding a dash of nutmeg or using buttermilk instead of regular milk. If you don’t have shortening, unsalted butter works well too. Make sure to roll the dough evenly to ensure even baking. For added texture, you can include chopped nuts or swap currants for dried cranberries. These buns are versatile and can be enjoyed with savory or sweet toppings.
Serving Suggestions
Serve these Quick Supper Buns warm, brushed with melted butter for extra richness. They pair beautifully with soups or stews, making them an excellent side for a cozy meal. For a sweet treat, enjoy them with honey or jam. Consider pairing them with Joan's Pineapple Dip for a delightful contrast in flavors.
Storage & Reheating
To store leftovers, place the buns in an airtight container or wrap them tightly in plastic wrap. They can be kept at room temperature for up to two days. For longer storage, freeze the buns in a single layer, then transfer to a freezer bag. To reheat, pop them in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Supper Buns contains roughly 41 calories, with 0g protein, 4g carbohydrates, and 3g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1123mg per serving (49% 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 substitute whole wheat flour for all-purpose flour, but the buns may be denser. You might want to mix half whole wheat with half all-purpose to maintain a lighter texture while adding nutritional value.
How do I know when the buns are done baking?
The buns are done when they are golden brown on top and sound hollow when tapped on the bottom. You can also use a toothpick inserted into the center; it should come out clean.
Can I add other fruits or flavors to the buns?
Absolutely! Feel free to add diced apples, chopped pears, or even chocolate chips for a unique twist. Just be mindful of the moisture content of the added ingredients to maintain the right dough consistency.
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).