Raisin Molasses Buns Recipe (Lassy Buns)
Lassy (or Lassie) buns are a satisfying cross between a soft molasses cookie and a molasses biscuit. Not too sweet, these molasses buns are perfect with a bowl of soup or a cup of tea.
There’s a reason why so many old-fashioned recipes are still around – they’re delicious classics that never get boring. Take, for instance, Newfoundland raisin molasses buns (also known as Lassy Buns or Lassie Buns). A simple tea bread, Lassy Buns are a cross between a molasses cookie and a biscuit.
The bun that goes with everything
There’s nothing fancy about these buns and that’s their charm. It’s also why they seem to suit every part of the day. Eat them with tea, as an afternoon nibble, with a slice of cheese, warmed and slathered with butter, alongside a cup of soup. You’ll find that Lassy Buns are simple and satisfying.
These buns have a very tender crumb but are not crumbly. They will last 3-4 days on the counter (in a tin or bag).
This recipe is from the Newfoundland blog, Stuffed at the Gills.
Tip: The dough is very soft but resist the urge to add extra flour. Adding extra flour will make the buns tough.Print
Molasses Raisin Buns Recipe (Lassy Buns)
These molasses buns have a very tender crumb but are not crumbly. They will last 3-4 days on the counter (in a tin or bag).
- Prep Time: 20 minutes
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: 12-18 buns 1x
- Category: Muffins and Quick Breads
- 3 cups flour (a little more if necessary)
- ½ cup sugar
- ½ tsp salt
- 1 ½ tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon (optional)
- ¼ tsp cloves (optional)
- ½ cup raisins or dried currants
- ½ cup butter, melted
- ½ cup Crosby’s Fancy Molasses
- ½ cup milk
- 1 large egg, room temperature
- 1 tsp. vanilla (optional)
- Preheat oven to 400F, and line a cookie sheet with parchment paper.
- In a large bowl, whisk together dry ingredients.
- In another bowl (or saucepan) whisk the molasses and milk with the melted butter. Make sure it’s cool to the touch then beat in egg and vanilla (if using).
- Add wet mixture to the dry ingredients and stir gently until combined. Let sit for a couple of minutes.
- Scrape dough onto a well-floured surface and knead gently a few times. (The dough will be very soft.)
- Pat or roll to one inch thick and cut into rounds.
- Place on prepared sheet, with edges just touching. Bake 12-15 minutes.
(Place them further apart for buns with crusty sides).