1 pkg. Seedy Buns Mix
1/4 cup melted fat (butter, lard, margarine)
1 cup water
2 fresh eggs
Preheat oven to 350 degrees or 325 for a convection oven.
Pour dry mix into stand up mixer. Melt butter and gently beat eggs. Make a well in the dry mix and pour in melted butter and eggs. Mix until the batter starts to come together. Slowly add liquid until well combined, use 3/4 to 1 cup of water. Blend on high until the batter starts to thicken, 20 - 30 seconds. Scrape down sides.
Divide batter using an ice cream scoop into 12 buns, use a baking sheet lined with parchment or a muffin top pan.
Optional - add .5 cup mozzarella or white cheddar, 1 T Rosemary or your favorite spice and 1 t sea salt.
Bake aprox. 24 - 26 minutes until the buns are nice and golden.
Leave out until completely cooled, overnight is best. Store in airtight container in the fridge for up to 5 days.
**These buns are best when warm. Reheat in microwave for 15 seconds.
Freeze for up to 2 months.