Pepperoni Buns

• 2 pkgs. yeast
• 1 Tbsp. sugar
• 1 Tbsp. salt
• 1 Tbsp. shortening
• 1 1/4 c. water
• 1 c. milk
• 5 1/2 to 6 1/4 c. flour
• 40 (4 x 1/4 inch) sticks of pepperoni

1. In large bowl, combine 2 1/2 c. flour, yeast, sugar and salt. In sauce pan, heat water, milk and shortening about 125u0b0.
2. Add to flour mixture and beat for 3 minutes by hand.
3. Use the rest of the flour to make a firm dough, knead until smooth and elastic, about 8 minutes.
4. Divide dough into 20 equal parts, shape into balls. Place on greased sheet pans.
5. Cover with plastic wrap and let rise until double.
6. Pull dough balls to 5 inch lengths.
7. Roll 2 sticks of pepperoni in each roll so they do not touch, place on pans. Cover and let rise until double.
8. Bake at 425u0b0 for about 18 minutes or until golden brown.
9. Makes about 20 buns.
10. In Memory of Blanch and Bob Herron.

yeast, sugar, salt, shortening, water, milk, flour, pepperoni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=33698 (may not work)