Grab your mixer and insert the dough hook – we’re gonna let the mixer make this dough for us.

Add very warm milk, honey, melted butter & lard and yeast to bowl.  Let yeast activate.

Once yeast is all bubbly and foamy, add 2 large eggs and 2 cups of flour.  Add the salt & turn the mixer on low.  Continue adding the remaining flour one cup at a time.   Add the last cup slowly.  Stop adding flour when the dough begins to clean the sides of the mixing bowl.

Knead the dough on medium for 8 minutes.

Turn off mixer & take out dough hook.  Cover and let rise until doubled (about 30 minutes).  After 30 minutes, remove lid from your mixer & turn the dough out onto a lightly greased surface (I use my counter).

Stretch/roll the dough into a 15 inch long log and start chopping it into 15 even chunks.  One at a time, form each chunk of dough into a ball and place it on your baking sheet.

To form balls, take the square piece of dough in your hands and stretch the dough piece around your thumbs into a smooth ball.  Roll ball in circles between your hands until the dough is a ball

Place buns on pan leaving room for them to rise.  Cover your sheet of balls buns (I use plastic wrap) and let rise until doubled in size (1 & 1/2 hours).

In a small bowl, beat egg with 1 tbsp water & brush over your buns before baking (the egg wash is optional).

If you chose to use the egg wash, Be gentle!  If you are too aggressive with your buns they will fall in.  If they fall, you’ll have to reshape your balls & let them rise again.  

Bake 350 degrees 25 -30 minutes (or until golden brown).

Slice in half, butter & toast them before slapping your juicy pub-style burger on top for the experience of a lifetime.

Enjoy!