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Soft Sandwich Buns |
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Serves: 2 Print this Recipe1 package yeast active dry 1/2 teaspoon sugar 1/4 cup water warm (105° to 115°) 1 cup water lukewarm 1/2 cup milk 5 cups flour 1/4 cup lard softened 1/4 cup sugar 1 1/2 teaspoons salt In a large bowl, dissolve yeast and 1/2 teaspoon sugar in 1/4 cup warm water; let stand until foamy, 5 to 10 minutes. Add 1 cup water, milk and 2 cups of the flour. Stir vigorously until batter is smooth. Cover and let rise in a warm place, free from drafts, until light and spongy, about 30 minutes. Stir in lard, 1/4 cup sugar and salt. Add remaining flour gradually until a stiff dough is formed. On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes. Place in a greased bowl; turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, 60 to 90 minutes. Shape into 2-inch balls by tucking ends under and flattening slightly. Place 3 inches apart on greased baking sheets. Cover and let rise in a warm place, free from drafts, until almost doubled. Bake in a preheated 350° oven for 20 to 25 minutes or until golden. Cool on wire racks. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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