I got this recipe for Rock Buns from my Mother-in-law. She makes these around Christmas time and I love them. I can have them for breakfast, and all day long as a snack. They are great with a cup of tea and coffee. Once I got the recipe from Mom, I made them for my Nanie and well she loved them just as much and making buns for her became a regular thing especially around the holidays. Since Nanie passed on I kind of stop baking as much and this past Thanksgiving was the first time in a long time since I made Nanie's favorites. I hope you try and enjoy this recipe as much as I do. I will be making them for Christmas too.
Preheat Oven to 350 degrees
Bake Time: 15-18 minutes
2 cups of Flour
1/2 teaspoon Salt
4 tsp Baking Powder
1/2 teaspoon Ground Ginger
1/2 teaspoon Nutmeg
6 oz. room temperature Butter (1 stick + 2 tablespoons)
6 oz. Sugar or (3/4 cup)
1 egg
(A touch of milk if necessary meaning your egg was too small)
Shredded Coconut (half of the bag)
Raisins &Walnuts (optional if you're allergic or don't like, try chocolate chips or other fruits)
Mix All Dry Ingredients together, fruits, nuts, and coconuts in a large bowl.
Add one beaten egg and mix
If necessary add a touch of milk until you get a dough that holds together.
Spoon by tablespoons on to an ungreased cookie sheet. Bake in preheated oven at 350 degrees for 15-18 minutes on middle rack until golden brown on top. Allow to cool and enjoy. Store in Air tight containers.
Add one beaten egg and mix
If necessary add a touch of milk until you get a dough that holds together.
Spoon by tablespoons on to an ungreased cookie sheet. Bake in preheated oven at 350 degrees for 15-18 minutes on middle rack until golden brown on top. Allow to cool and enjoy. Store in Air tight containers.