Total Time
3hrs 22mins
Prep 3 hrs
Cook 22 mins

This recipe is from the east coast of Prince Edward Island, they are so easy to make and freeze very well. Great with homemade soups and stews. We also use them for mini fresh tomato sandwiches when the garden is full. This is handed down from my mother-in-law but I had to stand over her when making them for amounts etc. the ladies from the days ago always put the recipe in the head never in a cookbook

Ingredients Nutrition

Directions

  1. Start yeast mixture by adding the sugar to the warm water, stir to dissolve add yeast ( do not stir) let rise until it doubles.
  2. Meanwhile measure flour into large bowl, add lard and salt bland with pastry blended until it looks like course oatmeal with a few larger pieces.
  3. When yeast is ready, add to flour mixture add beaten eggs ( mixed with 2 tablespoons of granulated sugar) add warm water ( I rinse my yeast and egg containers with some of this water so i get all remaining yeast, sugar and eggs)
  4. Blend until all incorporated.
  5. Turn out onto floured surface and knead for approximately 5-8 minutes. Shape into a round. Rinse flour bowl and grease.
  6. Let rise covered in warm area for 1 1/2 hours.
  7. Punch down centre and roll out to 1/4 " thick cut with biscuit cutter ( I use a tin can with top and bottom removed) place on to cookie sheets Poke holes in each bun with fork and let rise for 1 1/2 hours.
  8. Bake at 375°F for 22-25 minutes.
  9. Note:.
  10. You can freeze these and warm in oven for a few minutes and they will be like you had just made them the same day. Enjoy !
  11. ( I know this sound like a lot of work but the results are so good )
  12. This recipe can also be halved.

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