This is the recipe after I cut it down to a reasonable size and
converted all but the lard into grams. Although it's a surprisingly
simple recipe, the buns are surprisingly good.
* Exported from MasterCook *
Cleveland High School Buns
Recipe By : Brett Baker
Serving Size : 8 Preparation Time :0:00
Categories : Breads: Rolls & Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
472 grams all-purpose flour
7 grams yeast dissolved in the water milk mixture
40 grams sugar
5 grams salt
141 grams water -- luke warm
142 grams milk -- luke warm
1/4 cup lard -- room temp
Mix the dry ingredients, add the wet stuff and knead, about 2 minutes
in the KA rotary mixer on speed 2 or until smooth and elastic.
Ferment about 1 hour and 15 minutes or until doubled in volume. Form
into 8 rolls & place on a parchment covered baking sheet. Proof about
45 minutes covered with saran until big and puffy. Bake at 400 F for
15 minutes. Tent if getting too brown.
Happy Baking,
Brett Baker
[[Editor's note: Here are approximate equivalents in US measurements:]]
4 cup all-purpose flour
2.5 tsp yeast
10 tsp sugar
7/8 tsp salt
5/8 cup milk
5/8 cup water