1. In a small saucepan, heat the cream with the butter over low heat until the butter is melted. Pour the mixture into a large bowl and let it cool to lukewarm. 2. Stir in the yeast, sugar, and salt and let the mixture stand for 5 minutes, or until foamy. 3. Beat in the eggs, 1 at a time, beating well after each addition, and add the flour, about 1 cup at a time, beating after each addition until the batter is smooth. 4. Let the batter rise, covered with a kitchen towel, in a warm place for 3 hours, or until it is double in bulk. 5. Beat the batter well to deflate it and divide it among 24 buttered or paper-lined 1/2-cup muffin tins, filling each tin about halfway. 6. With buttered fingers smooth the tops. Let the buns rise, covered with a kitchen towel, in a warm place for 1 hour, or until they are double in bulk. 7. Bake the buns in the middle of a preheated 375°F oven for 12-17 minutes, or until tester comes out clean and the buns are golden. Serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
