>[!Abstract] > **By**: Rev. Wendell Ankeny > **Makes**: about 5 dozen buns > **Note**: Recipe doubled from original, added weights, changed method > --- > This recipe won the 1981 Minnesota State Fair Bun Award. # Recipe ## Ingredients (volume) - [ ] 3 c. milk - [ ] 1 c. sugar - [ ] 3/4 c. cooking oil - [ ] 4 tsp. salt - [ ] 4 eggs, beaten - [ ] 3 pkg. active dry yeast - [ ] 1 c. lukewarm water - [ ] 10–12 c. bread flour ## Ingredients (weight) - [ ] 768 g milk - [ ] 202 g sugar - [ ] 168 g cooking oil - [ ] 24 g salt - [ ] 209 g eggs, beaten - [ ] 21 g active dry yeast - [ ] 237 g lukewarm water - [ ] 1,200–1,440 g bread flour ## Method 1. Put milk, sugar, oil, and salt in a saucepan and bring to a boil. Let cool. 2. Beat eggs and add to the first mixture. 3. Put yeast into lukewarm water and stir until dissolved. 4. Add to the milk–egg mixture. 5. Mix in flour gradually until you cannot stir any more flour in with a wooden spoon. 6. Put dough on a floured board and knead for about 10 minutes, adding flour until the dough is no longer sticky. 7. Let dough rise, covered, until about double, about 2 hours. 8. Punch down and let rise about 1 hour. 9. Cut off pieces of dough with a sharp knife. Shape them into balls and place on a greased baking sheet. 10. Press down with the palm of your hand as hard as you can to remove all bubbles. 11. Cover and let rise until double in bulk. 12. Bake for 10–15 minutes at **350–375°F**. 13. Cool on racks. --- ![[hamburger-buns-rev.-wendell-ankeny.jpeg]]