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.Hamburger Buns

Source of Recipe


From "The Supper Book" by Marion Cunningham



List of Ingredients



• 1½ cups warm water
  
• â…” cup instant non-fat dry milk
  
• â…“ cup lard or vegetable shortening
  
• 1 tsp salt
  
• 2 Tbsp sugar
  
• 2 packages dry yeast
  
• 1 egg
  
• 5½ cups all-purpose flour
  






Instructions



1. Put the water, dry milk, lard, salt and sugar in a mixing bowl and stir to blend. Sprinkle the yeast over the mixture, stir, then let stand to dissolve for a couple of minutes.
   
   
2. Add the egg and 2 cups of the flour. Beat vigorously with whisk until thoroughly blended and smooth. Add enough of the remaining flour to make manageable dough. Turn out onto a lightly floured surface and knead for a few minutes. Let rest 10 minutes.
   
   
3. Add enough additional flour so that the dough is not sticky, and resume kneading until smooth and elastic. Place dough in a large greased bowl, cover, and let rise until it is double in bulk.
   
   
4. Grease some baking sheets or use nonstick sheets. Punch down dough and divide in half, then cut each half into 8 equal portions. Roll each piece between your palms into a smooth ball and place about 3 inches apart on the baking sheet. Pressing down with the palm of your hand, flatten each ball into a circle about 3 inches in diameter. Cover lightly and let rise for about 45 minutes, or until double in bulk.
   
   
5. Preheat oven to 425°F. Bake the buns for 20 to 25 minutes, or until lightly browned. Remove from the baking sheets and cool on racks.
   
   Makes 16 hamburger buns.