Melt in Your Mouth German Buns Recipe is a seventy 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. From Elizabeth Rau, Westphalia, Iowa

Ingredients:
1 teaspoon salt
1 cup plus 11⁄2 teaspoons sugar
1⁄3 cup vegetable shortening
Two 1⁄4- ounce packages active dry yeast
10 to 11 cups all-purpose flour

Method:
1. Combine 4 cups warm water (105° to 115°F) 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.

2. 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.

4. 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.

5. Preheat the oven to 350°F. Pinch off pieces of dough about the size of walnuts and roll into 56 balls.

6. Place on two 17 × 11- inch cookie sheets and flatten slightly. Do not crowd the buns. Bake for 12 to 15 minutes until golden brown. Do not overbake.

7. Combine the remaining 11⁄2 teaspoons sugar and 1⁄2 cup warm water in a small bowl; stir until the sugar dissolves. Brush the glaze on the hot rolls.

Melt in Your Mouth German Buns Recipe