These are simply fabulous. The buns were simply perfect! Soft, scrumptious, mouth watering flavor! I don't own a bread machine, so here's how I did it: I warmed up the milk to 115F or 45C & mixed in 2 1/2 teaspoons of active dry yeast & 2 tbsp. sugar from the cup of sugar the recipe called for. Then I let it rest for about 10 minutes, until it got creamy. Since I don't like using hydrogenated fats such as margarine, but knowing that butter won't give the dough that extra fluffiness, I used lard instead. I added the lard & the 2 eggs and used a whisk to mix them in properly. Then I added the rest of the sugar and continued whisking for a minute or two. I like to add the flour 1/2 cup at a time in case I need to make adjustments to the qty I use & by feeling the dough (it must feel elastic and smooth, slightly sticky) I ended up using only 4 cups of ap flour. I formed a tight ball, oiled a big bowl and put my dough in it face down, then turning it back up, so that all the dough was perfectly coated with oil, covered it and let it raise in a warm place until doubled (@ one hour) I took the dough out of the bowl, gently deflated it and rolled it out on a lightly floured counter. It rolled out beautifully, pretty thin and it did not stick to the counter. I followed the rest of the recipe exactly. Roll the dough pretty tight so the filling doesn't fall out when cutting. I used a sharp knife to cut the buns.
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These are simply fabulous. The buns were simply perfect! Soft, scrumptious, mouth watering...