Lassy Buns -- Newfoundland molasses raisin buns. A simple tea bread, Lassy Buns are sort of a cross between a molasses cookie and a biscuit.

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.

Lassy Buns with soup

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.

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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).

  • Author: Crosby Molasses
  • Prep Time: 20 minutes
  • Cook Time: 15 mins
  • Total Time: 35 minutes
  • Yield: 12-18 buns 1x
  • Category: Muffins and Quick Breads

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 400F, and line a cookie sheet with parchment paper.
  2. In a large bowl, whisk together dry ingredients.
  3. 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).
  4. Add wet mixture to the dry ingredients and stir gently until combined. Let sit for a couple of minutes.
  5. Scrape dough onto a well-floured surface and knead gently a few times. (The dough will be very soft.)
  6. Pat or roll to one inch thick and cut into rounds.
  7. Place on prepared sheet, with edges just touching. Bake 12-15 minutes.

(Place them further apart for buns with crusty sides).

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Comments

  • November 9, 2017
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    nancy gwin

    couldn’t resist. Had to make them right away. they’re now out of the over and smell delicious.
    Question – take off the pan right away or not?

    thanks for a great, straightforward recipe.

    • November 20, 2017
      reply

      Lynn Purdy

      Nancy, This is a hard recipe to resist. I let mine rest on the pan for 5 minutes, they are easier to remove at that time. I am sure everyone enjoyed the buns.

  • November 10, 2017
    reply

    Dorothy Janes

    I want to able to print the recipes,I would love a copy of the sugar free snacks in a hard book

    • November 20, 2017
      reply

      Lynn Purdy

      Dorothy, we do not have hard copies of all of our ebooks. You are quite welcome to download them and print them, yourself. I do have one free, hard copy recipe book. If you email me at receptionist@crosbys.com and send your mailing address, I will mail you a free copy.

  • November 10, 2017
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    Meredith Mansfield

    Looking for a recipe for “down east” molasses bread, or porridge bread .

  • December 17, 2017
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    Lucy oodles

    Best buns ever so yummy. Made like 3 batches of these in one mnt so good

  • February 8, 2018
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    1709 Cumberland Drive Coldbrook,Nova Scotia.B4R1A4

    Hi Bridget I got my recipe book Thankyou! My sister went through it and she would love if you could send her one.She is a home mom baker.

    • February 12, 2018
      reply

      Crosby Molasses

      Hi Joanne, Yes, we’d be happy to send your sister a copy. I’ll email you for her name.

  • August 5, 2018
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    Tanya Harding

    Hi Bridget, thank you for the very traditional molasses bun recipe. They turned out fabulous and your instructions were very easy to follow. They remind me of the buns my grandma made for me when I was little.

    • August 14, 2018
      reply

      Crosby Molasses

      Hi Tanya, I’m so pleased that you enjoyed the molasses buns. I love that they remind you of your grandma — it’s wonderful how food can be so connected to happy memories.

  • October 1, 2018
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    Crosby Molasses

    Hi Terry, Yes, we have been having trouble with our recipe print button and are in search of a new version that is easier to use.

  • February 21, 2019
    reply

    Patti Flecknell

    Hi Bridget
    I just received this email and haven’t made the Lassy Buns yet but I was wondering what is the dish that is in the picture with them?

    • March 15, 2019
      reply

      Crosby Molasses

      Hi Patti, Do you mean the bowl? It’s by New Brunswick potter Elizabeth Crimmins – or it may be by her dad, Allan Crimmins — I can’t remember since I have had it for a long time.

  • May 23, 2019
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    Theresa Rose

    I have my 81 yr old mom living with me & she always speaks of all the old fashion cookies & buns she use to make.I also do homecare with an elderly lady who enjoys some old fashion recipes.Would love to have 1 of your recipe books!My address is Theresa Rose Box 282 Norris Arm N.L A0G3M0

    • May 30, 2019
      reply

      Crosby Molasses

      Hi Theresa, We’d be happy to mail you a copy of our cookbook.

  • March 25, 2020
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    donnalawlor

    Love this molasses bun receipe

  • April 19, 2020
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    Tom Hickey

    Those molasses buns are delicious with artificial sugar and less sugar crosby molasses as diabetic here so anything you have with less sugar is appreciated by me. Thanks.

  • July 25, 2020
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    Eleanor Ball

    I made this lassie bun recipe today and it turned out great. I used currents in mine.i differently will be making these again.

    • July 31, 2020
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      Crosby Molasses

      Hi Eleanor, Thanks for letting me know you made the Lassy Buns. Currants sound like a wonderful addition.

  • February 13, 2021
    reply

    Kelly Gallagher

    Hi there
    I have asked a couple times for the free cookbook and still have not received it. Please can you send me one.

  • February 23, 2021
    reply

    Lisa Farber

    Greetings from Washington, DC!! I’m not sure how I found this recipe for Lassy Buns, but it was a great discovery. I have made them several times & find them just delicious! (I’m getting ready to make a batch for a friend who’s recovering from surgery. I think he’ll enjoy them immensely!)

  • March 16, 2021
    reply

    Maryanne McGrath

    I just finished having my last Laasy Bun. I made them from Rock Recipes, but these are the same. Going to copy this off. We just love them and haven’t made them for years. Trying lots of oldies with lock down.
    Maryanne

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