Traditional Newfoundland Molasses Buns - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making Molasses Buns, See recipe posted below! " "Also on the video I said 1 cup of boiling water but its 1/2 cup boiling water, please follow recipe for more info." " Thanks
Ingredients:
1/2 Cup, Molasses 
1/2 Cup, Butter or margarine
3 Cups, Flour 
1/2 Cup, Boiling Water
1 - 1/2 Tsp, Baking Soda
1/2 Cup, Brown Sugar
1 Egg
1 Tbsp, Evaporated Milk or milk of choice
1 Tbsp, Allspice
1 Tbsp, Ginger
1 Tbsp, Cinnamon 
1/2 Tsp, Sea salt
(1/2 cup pork fat piece) Optional

Prep time: 10 minutes, Baking time: 15 minutes, Buns baked: 12 to 24 depending on the size.
1- In a large bowl add molasses, boiling water and baking soda, mix together with a spoon until it starts to fizz.
2- Then add brown sugar, room temperature butter, and all spices mix in to mixture until all combined.
3- In a small bowl add egg and milk, mix together then add to large bowl with the other ingredients mix together.
4- Then sift flour and sea salt into mixture and blend together, you may need to use your hand to fold all together. Dust with more flour if it's to soft, form into a ball.
5- After sprinkle flour on your counter top or board then place the dough ball mixture on it and cut in half. 
6- Take one half and add the fried pork fat piece into mixture, then roll out on counter top.
7- Take a small cookie cutter or glass, about 2½ inch wide and cut out small round pieces of dough, about 1 inch thick or pinch pieces of the size you like and place on a cookie sheet covered with parchment paper. Continue doing this until all buns are cut out, then roll out the other half of your dough and continue doing the same thing, to make pain molasses buns.
8- Preheat your oven to 350° and set your timer to 15 minutes, when baked place on a cooling rack or serve hot.

Baking Tips:
- Put dough ball in the fridge to cool before rolling our or pinching of pieces.
- If you would like to make these molasses buns like they did back in the day when they used pork fat in the making of these buns replacing the butter or margarine.
- You first fry out the small pieces of fat pork and the fat from the pork you put in a bowl only using a 1/2 cup of the fat and replacing the butter in this recipe. Also you can use the pork scrunchions instead of the raw pork in the molasses bun recipe. 
- You can also add a cup of raisins of choice to this same recipe if you like to have that too. 
- After you open a box of baking soda, dump it into a mason jar or container. Most times baking soda's container don't close properly and this will make the baking soda loss its fizz. DON'T USE the baking soda from your fridge " that is for freshening your fridge" only use the room temperature box of baking soda from your cupboard. If your baking soda don't fizz you can still use it but maybe replace it for the next use.
These molasses buns was made so many ways back in the day

I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.

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