Pinch me, Frenchie from This Will Make It Taste Good: A New Path to Simple Cooking (page 40) by Vivian Howard

  • all-purpose flour
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  • instant dry yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • EYB Comments

    Can substitute provolone cheese or Gouda cheese for Fontina cheese. Uses the book's "R-rated onions" for caramelized onions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute provolone cheese or Gouda cheese for Fontina cheese. Uses the book's "R-rated onions" for caramelized onions.

  • averythingcooks on September 10, 2021

    I had a tube of biscuit dough to use up (given as a substitute for the home made dough) and so made these in a muffin tin. The dough is very easy to work with & I cut each biscuit into 1/4's as instructed using 4 dough balls per bun. For the cheese I had to sub a mix of gruyere & asiago for the Fontina. These were very tasty little buns that pretty much look exactly like SheilaS's pic... and thanks for the tip re: using a baking sheet underneath the pan :)

  • SheilaS on November 18, 2020

    Per the suggestion in book, I made these in muffin tins instead of a bundt pan. Half of the dough was the right amount for 12 standard-sized muffins. I found the dough wet, sticky and difficult to work with. I ended up adding a lot more flour to get something I could handle. In the oven, butter bubbled up and over the edges of the muffin tin so best to set it on a baking sheet. Very tasty result but very annoying dough!

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