2 pkgs. yeast
1 tbsp. sugar
1 tbsp. salt
1 tbsp. shortening
1 1/4 c. water
1 c. milk
5 1/2 to 6 1/4 c. flour
40 (4 x 1/4 inch) sticks of pepperoni

In large bowl, combine 2 1/2 c. flour, yeast, sugar and salt. In sauce pan, heat water, milk and shortening about 125°F. 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°F for about 18 minutes or until golden brown.

Makes about 20 buns. In Memory of Blanch and Bob Herron.