Melt-in-Your-Mouth German Buns
- Yield 28 servings
"This is a 70-year-old recipe handed down from my mother-in-law. I've baked thousands of rolls for grateful recipients through the years and still bake weekly. I have lived in Westphalia all my life and celebrated my 100th birthday in February 2007."
- 1 teaspoon salt
- 1 cup plus 1 1/2 teaspoons sugar
- 1/3 cup vegetable shortening
- 2 (1/4-ounce) packages active dry yeast
- 10 to 11 cups all-purpose flour
- Combine 4 cups warm (110 to 115F) water and salt in a large bowl; mix well. Add 1 cup of the sugar, the shortening, and yeast and stir gently to dissolve the yeast.
- When the yeast starts to foam, add the flour, 2 cups at a time, until the dough is elastic. 3. Turn the dough onto a lightly floured work surface and knead until smooth and satiny, about 5 minutes.
- Place the dough in a large greased bowl. Set in a warm place and let rise, covered, until doubled in size, 1 to 2 hours. Punch down the dough, cover with a cloth and let rise again until doubled, 1/2 to 1 hour.
- Preheat the oven to 350 degrees F. Pinch off pieces of dough about the size of walnuts and roll into 56 balls. Place on two 17 x 11-inch cookie sheets and flatten slightly. Do not crowd buns. Bake 12 to 15 minutes, until golden brown. Do not overbake.
- Combine the remaining 1 1/2 teaspoons sugar and 1/2 cup warm (110 to 115F) water in a small bowl; stir until the sugar dissolves. Brush the glaze on the hot rolls.
Recipe by Elizabeth Rau, Westphalia, Iowa