Ingredients
4 pkgs dry yeast, disolved in 1/2 cup warm water (130 degrees) with 1 tsp sugar to proof.
1 cup milk (scald and cool with butter & crisco) (130 degrees or less)
1 cup butter
1 tb crisco
6 eggs
1 1/2 cups sugar
Add 1 tsp salt while mixing in the flour.
8 to 10 cups flour (sifted). Bread flour recommended.
Preparation
Add your flour along with cooled milk mixture in batches. Kneed in your mixer with dough hook until well blended about 10 minutes on very low speed. (She added most of the flour; depends on the size of the eggs). Dough should be slightly stickey. Put on floured board and knead the dough until small blisters form adding a little more flour if needed if too stickey. Shouldn’t take long if you do most of the needing in the mixer. Place dough in large buttered bowl and cover. Let rise in warm place until doubled in size. (You may let it rise twice, punching down in between, but rising only once works well also). Shape the dough in buns and let rise. Bake at 350 20 to 25 minutes until light brown. You should bake one cookie sheet at a time on the lower shelf of the oven. Brush with butter and cool. Makes about 60 small buns or 45 larger ones on three cookie sheets. Use parchment paper on the cookie sheet for best baking.
