Servings: 12-18 buns serving(s)
Prep time: 20 minutes
Total time: 35 minutes
Cooking time: 15 minutes
PrintLassy (or Lassie) buns are a satisfying cross between a soft molasses cookie and a molasses biscuit. Not too sweet, they’re perfect with a bowl of soup or a cup of tea.
Lassy Buns — Newfoundland molasses raisin buns.
There’s a reason why so many old fashioned recipes are still around. They’re delicious classics that never get tiresome. Take for instance, Newfoundland molasses raisin buns (also known as Lassy Buns or Lassie Buns). A simple tea bread, Lassy Buns are sort of a cross between a molasses cookie and a biscuit.
The bun that goes with everything
There’s nothing fancy about them 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 in a bag on the counter.
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.
Molasses Raisin Buns – Lassy Buns Recipe
Makes 12-18 buns
Ingredients:
- 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 molasses
- ½ cup milk
- 1 egg
- 1 tsp. vanilla (optional)
Instructions:
- Preheat oven to 400 degrees. 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 site 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).
One more thing…
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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.
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.
I want to able to print the recipes,I would love a copy of the sugar free snacks in a hard book
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.
Looking for a recipe for “down east” molasses bread, or porridge bread .
Best buns ever so yummy. Made like 3 batches of these in one mnt so good
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.
Hi Joanne, Yes, we’d be happy to send your sister a copy. I’ll email you for her name.
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.
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.
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?
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.