This recipe from Luby’s Cafeteria Cookbook
1 ounce active dry yeast…about 2 1/2 Tablespoons..yeah, it’s a lot
1/4 C melted butter plus 2 1/2 tsp
1/3 C non fat dry powdered milk
1/2 C white sugar
5 C AP flour
1 1/3 C warm water…110 degrees, more or less
1/2 tsp salt
Put the water and yeast in a stand mixer bowl with a dough hook attachment, and mix. Add other ingredients; eggs, melted butter, sugar, powdered milk, salt, and then flour, a cup at a time (obviously).
You want the dough to pretty much clean the sides of a the bowl, and stick to the hook; mostly. You may want to knead for just a couple minutes before placing in greased or oiled bowl.
Let rise…check after 30 minutes. With all that yeast, it’s bound to be doubled.
Punch down, and tear off or cut pieces the size of shooter marbles and place in threes in a greased muffin pan. You will need two of them, and perhaps a small loaf pan as well, unless you have an extra muffin pan.
Let rise again. Check after 20 minutes. It’ll probably be ready.
Preheat oven to 350°, and bake for 15 minutes, or until golden brown.
This pic is after second rise, while oven is preheating
Sizing of the dough balls is critical.
Buns also can be done
Why square? you may ask…
Sandwich meat is rectangular, as is cheese…bologna is round..meat loaf is square..burgers can be round or square…