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Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Gastronomically yours,

Butter Buns


As the morning frosts become harder to scrape off of our cars we are all too well aware that winter will soon be upon us. This change of seasons often involves a change in our diets. Just as we see the squirrels gathering fat laden nuts for the winter we Canadians start to put on our winter coat as we embrace heartier meals like stews and roasts.

Our autumnal eating habits often have us to spending more time in our kitchens as the hearth heats the home. Many of us will see the addition of breads being added to our meals. Baking bread is a great way to spend time with our family and in the end we get to break bread together.

This week’s recipe is for Butter Buns which I made over Thanksgiving weekend. They are soft with a chewy texture and are easy to make. The main ingredients are butter and milk both of which are obtained locally from Kawartha Dairy who is celebrating 75 years of being a family owned and operated dairy in Bobcaygeon.

This recipe calls for an electric mixer with a dough hook attachment but it can just as easily be prepared with your own two dough hooked hands.


Butter Buns

1 tsp. Active dry yeast

1 tbsp. sugar

1/4 cup water; warm

1 ½ cups milk; warm

1 large egg; lightly beaten

1/2 tsp. kosher salt

3 ¼ all-purpose flour

½ cup unsalted butter; melted

¼ melted butter



In the mixing bowl, dissolve yeast and sugar in warm water. Let the mixture stand for about 10 minutes until it begins to foam up on the surface. With your mixer set on a low setting use the dough hook to blend in the warm milk, egg, and salt, until evenly combined into the yeast water. Gradually add 3 cups flour, one cup at a time; blending mixture until smooth.  Pour in the ½ cup of melted butter and continue mixing at low speed until evenly combined. Add remaining flour and if necessary a little more until the dough pulls away from the bowl. The dough should be soft and tacky to the touch.  Remove bowl from mixer and cover tightly with plastic wrap. Set bowl in a warm place for an hour so the dough can rise to double its size. Meanwhile using the remaining butter; grease a 9” cake pan liberally.

Next punch down the dough and turn it out onto a lightly floured surface. Knead the dough 4 or 5 times. Divide the dough into 16 equal portions and gently roll it into balls and arrange them in the buttered cake pan. Let the dough rest in the pan for 35 minutes.

Gently brush the rolls with remaining butter and bake in a preheated oven at 375 °F. Bake the butter buns in the center of oven on the middle rack for about 20-25 minutes until light golden brown, about 15 to 20 minutes. Transfer pan to a wire rack to cool. If you want extra buttery buns give them another brushing with butter. Once the butter has been absorbed dig in and enjoy. This recipe is loaded with butter and is not recommended for those on fat reduced diets.

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