Melt-in-Your-Mouth German Buns Recipe

1 teaspoon salt
1 cup plus 1½ teaspoons sugar
1/3 cup vegetable shortening
Two 1/4-ounce packages active dry yeast
10 to 11 cups all-purpose flour

1. Combine 4 cups warm (110 to 115 degrees F) water and salt in a large bowl; mix well. Add 1 cup of the sugar, the shortening, and yeast and stir gently to dissolve the yeast.
2. When the yeast starts to foam, add the flour, 2 cups at a time, until the dough is elastic. 3. Turn the dough onto a lightly floured work surface and knead until smooth and satiny, about 5 minutes.
4. Place the dough in a large greased bowl. Set in a warm place and let rise, covered, until doubled in size, 1 to 2 hours. Punch down the dough, cover with a cloth and let rise again until doubled, ½ to 1 hour.
5. Preheat the oven to 350 degrees F. Pinch off pieces of dough about the size of walnuts and roll into 56 balls. Place on two 17 x 11-inch cookie sheets and flatten slightly. Do not crowd buns. Bake 12 to 15 minutes, until golden brown. Do not overbake.
6. Combine the remaining 1½ teaspoons sugar and ½ cup warm (110 to 115 degrees F) water in a small bowl; stir until the sugar dissolves. Brush the glaze on the hot rolls.

Serves 28.