Pepperoni Buns

In large bowl, combine 2 1/2 c. flour, yeast, sugar and salt. In sauce pan, heat water, milk and shortening about 125°.

Add to flour mixture and beat for 3 minutes by hand.

Use the rest of the flour to make a firm dough, knead until smooth and elastic, about 8 minutes.

Divide dough into 20 equal parts, shape into balls. Place on greased sheet pans.

Cover with plastic wrap and let rise until double.

Pull dough balls to 5 inch lengths.

Roll 2 sticks of pepperoni in each roll so they do not touch, place on pans. Cover and let rise until double.

Bake at 425° for about 18 minutes or until golden brown.

Makes about 20 buns.

In Memory of Blanch and Bob Herron.