Crusty Buns

Basic white dough is used to make dozens of shaped bread. Although more time-consuming to make then kaisers and other breads that are shaped by machine, the traditional portuguese papa-secos, shaped by hand, are a labor of love.

Steps

In measuring cup , dissolve sugar in 1 / 2 cup lukewarm warm.

Sprinkle in yeast and let stand for 10 minutes.

In large bowl , blend flour and salt.

Using fingers , rub in lard until well blended.

Stir yeast mixture vigorously with fork and stir into flour mixture.

Gradually mix in remaining 1 1 / 2 cups luke-warm water to make stiff dough.

Turn out dough onto lightly floured surface and knead for about 10 minutes , or until smooth and elastic.

Gather into ball and place in lightly greased bowl , turning to grease all over.

Cover and let rise in draft-free place for 1 1 / 2 hours , or until doubled in bulk.

Punch down dough and divide in eighteen pieces.

On well-floured board , using palm of hand , lightly flatten pieces into 3-inch rounds.

Place side of hand down center of dough.

Press firmly without seperating dough.

Fold sides in to center and pinch ends to form slight points.

Arrange about 2 inches apart on well-grease baking sheets.

Dust with flour.

Cover and let .

Ingredients

granulated sugar, water, active dry yeast, all-purpose flour, salt, lard