Miniature Buns for Baby Burgers

MINIATURE BUNS FOR BABY BURGERS

Let it be known that you made the buns as well as the burgers, and watch them go!

Your bakery will special-order tiny buns for you, but you may want the fun of making them for a cocktail party. Of course, they may be shaped big for big burgers, too.

2 packages active dry yeast

1/2 cup warm water

2 cups milk, scalded and cooled to lukewarm

2 cups flour

1/2 cup shortening

1/2 cup sugar

2 eggs

2 teaspoons salt

About 4 cups more flour

Soften yeast in the warm water. Beat 2 cups flour into the cooled milk until smooth. Add yeast and let stand until light and bubbly. Cream shortening and sugar together well in electric mixer, add eggs and salt and beat well; then beat this into yeast mixture. Work in enough more flour to make a soft dough. Knead until smooth and elastic. Place dough in greased bowl, cover and let rise in warm place until doubled in bulk, about 1 hour. Shape dough into skimpy 1-inch balls, place on greased baking sheets, let rise until double in bulk and bake at 400° F. for 8 to 10 minutes. Split the little buns, butter them, and fill at serving time with tiny, hot hamburgers. Do remember that yeast dough puffs up a lot, even in the baking. Keep the rolls tiny.