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Ingredients
350F, 24 buns
1) 2 tbsp. active yeast
1) ½ cup (107g) water, 115F
1) 1 tbsp. (13g) sugar
2) 2/3 cup (125g) crisco shortening
2) 4 cup (560g) all-purpose flour
3) 3½ cup (712g) water, 115F
3) 172g sugar (1 cup, 185g total)
3) 6 egg yolks, beaten
3) 1 tbsp. (21g) salt
4) 6 ½ cup (910g) all-purpose flour, additional
Filling: (for half the dough to make 12 buns)
5) ¾ cup (126g) demerara brown sugar
5) 1 tbsp. ground cinnamon
5) 1 cup (129g) raisins (optional)
6) ¼ cup (57g) unsalted butter, melted

Combine (1) set aside for 10min.

Combine (2), cut shortening into flour. Make a well add (3) and (1), add enough flour to make a soft dough. Knead until all dough pulls away from the bowl about 16 min. Divide dough into two. Dough weight 2695 ÷ 2 = 1347g

Let rise, shape into rolls. Let rise and bake at 350F for 20 minutes or till golden brown.