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.
PrintMolasses 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
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 Crosby’s Fancy Molasses
- ½ cup milk
- 1 large egg, room temperature
- 1 tsp. vanilla (optional)
Instructions
- 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).
Andrea
Love love these ! Like the ‘hockey pucks’ my grandmother use to make. My husband is asking me if there is any nutritional information. Thanks !
Crosby Molasses
Hello Andrea. Thank you for trying this recipe! Unfortunately, we do not have the nutritional information for this recipe. -Marie from Crosby’s Kitchen
Rochelle
I make these at least once a month and store them in the freezer.. they’re my husband’s favourite and he likes to take them in his lunch for work.
Great recipe! 10/10
★★★★★
Laurel
I second the request for the soup that is in the picture!! :)
Crosby Molasses
Hello Laurel,
The soup was just used as a prop. Unfortunately, we do not have this recipe. -Marie-Pierre at Crosby’s Kitchen
Randa
How about a recipe for that gorgeous soup in the photo? ❤️ Looking forward to making these buns today.
Theresa
In Lassybun recipe # 3 whisk molasses milk&butter in saucepan. Make sure it’s cool to the touch . ? ?do I bring it to a boil? No instruction regarding that .
Susan
I just made these and they turned out perfectly – not too sweet, lovely texture between chewy and crumbly. I did not put raisins in them and used organic sifted red spring wheat flour and substituted plain yogurt for the milk. The dough was not too sticky at all and I was able to lightly knead it before rolling it out to cut. It has a lovely light gingerbread taste.
★★★★★
Vee
Hi I’m making this recipe. Now. Mom used to make. Them. But never used no egg. Every other ingredient went in but why the egg. Hoping to hear from you. Ver
Crosby Molasses
Hi Vee,
You can omit the egg if you prefer
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
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!)
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.
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.
Crosby Molasses
Hi Eleanor, Thanks for letting me know you made the Lassy Buns. Currants sound like a wonderful addition.
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.
donnalawlor
Love this molasses bun receipe
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
Crosby Molasses
Hi Theresa, We’d be happy to mail you a copy of our cookbook.
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?
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.
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.
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.
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.
Joan Cashman
Great buns ,a good old fashion recipe.
★★★★★
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.
Crosby Molasses
Hi Joanne, Yes, we’d be happy to send your sister a copy. I’ll email you for her name.
Lucy oodles
Best buns ever so yummy. Made like 3 batches of these in one mnt so good
Meredith Mansfield
Looking for a recipe for “down east” molasses bread, or porridge bread .
Dorothy Janes
I want to able to print the recipes,I would love a copy of the sugar free snacks in a hard book
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.
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.
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.