Proofing Yeast:

1 cup lukewarm water
2 tsp. sugar
2 pkg. dry active yeast

In 1 cup of lukewarm water put 2 tsp. sugar and 2 packages traditional dry active yeast (2 tbsp.). Let rise 10 minutes before use.

Dough:

1 cup white sugar
1 cup lard or shortening (melted)
2 tsp. salt
4 tbsp. vinegar
7 cups warm water

Combine above ingredients in large bowl. Add risen (proofed) yeast and around 16 to 20 cups of flour (just enough so that dough will not stick to hands). Knead until smooth and silky (5 to 10 minutes). Let rise for 2 to 3 hours, until double in bulk.

Punch down. Form into buns and place on greased sheets 2-inches apart.

Let rise for 2 hours. Bake in preheated 350-400°F oven until golden brown.

Makes 5 dozen buns.