Notes: 3 oz nonfat dry milk and 3 cups water may be substituted for the fluid milk. Combine dry milk with flour. Increase margarine to 1 lb 9 oz.
1 pound granulated sugar
1 ounce salt
24 ounces butter or margarine
3 cups milk
2 ounces active dry yeast
1 cup warm water (110°F)
21 ounces eggs (about 12 total)
10 ounces egg yolks (about 15 total)
4 teaspoons lemon extract (optional)
72 ounces all-purpose flour
Yield: 9 dozen buns
1. Place sugar, salt, and margarine in mixer bowl.
2. Scald milk by heating to a point just below boiling. Add to ingredients in mixer bowl and mix. Cool to lukewarm.
3. Soften yeast in warm water.
4. Beat eggs and yolks.
5. Add eggs, lemon extract, and yeast to milk mixture. Mix until blended.
6. Add flour and mix thoroughly, using dough arm. Let dough rise until double in bulk. Portion with No. 30 dipper into greased muffin pans. Let rise 1 hour. Bake at 400°F for 15-20 minutes
Yield: 9 dozen buns
1 pound granulated sugar
1 ounce salt
24 ounces butter or margarine
3 cups milk
2 ounces active dry yeast
1 cup warm water (110°F)
21 ounces eggs (about 12 total)
10 ounces egg yolks (about 15 total)
4 teaspoons lemon extract (optional)
72 ounces all-purpose flour
Yield: 9 dozen buns
1. Place sugar, salt, and margarine in mixer bowl.
2. Scald milk by heating to a point just below boiling. Add to ingredients in mixer bowl and mix. Cool to lukewarm.
3. Soften yeast in warm water.
4. Beat eggs and yolks.
5. Add eggs, lemon extract, and yeast to milk mixture. Mix until blended.
6. Add flour and mix thoroughly, using dough arm. Let dough rise until double in bulk. Portion with No. 30 dipper into greased muffin pans. Let rise 1 hour. Bake at 400°F for 15-20 minutes
Yield: 9 dozen buns
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