2 : Egg whites
3/4 : c Sugar
1/2 : ts Vanilla extract
6 : oz Chocolate chips
4 : Egg whites
1 : ts Cream of tartar
1/4 : ts Salt
1 : /2 c Sugar
12 : oz Chocolate chips
1 : ts Vanilla
1 : c Pecans
2 : Egg Whites
1 : pn Salt
1/4 : c White Sugar
1 : ts Vanilla
1 : c Chocolate Chips
2 : Egg whites
2/3 : c Sugar
1 : pn Salt
1/2 : c Chocolate chips
1 : c Nut meats
1 : ts Vanilla
2 : Egg whites
3/4 : c Sugar
1 : ts Vanilla
1/4 : ts Salt
1 : c Broken pecans
1 : c Chocolate chips
7 : Egg whites
1 : ts Cream of tartar
1 : ds Salt
1 : /2 c Sugar
1/2 : pt Whipping cream
2 : Egg whites
2/3 : c Sugar
1/2 : ts Salt
2 : ts Vanilla
1 : c Pecans; chopped
1 : c Chocolate chips
-- : -- or Rice Krispies
-- : -- or M&M's
1 : c Coconut; optional
0: Scald the milk in a 1-quart saucepan, over medium heat
1: Meanwhile combine the sugar, lard and salt in a large mixing bowl and set aside
2: Pour the milk over the sugar mixture and cool to lukewarm
3: Sprinkle the yeast and 1 ts of sugar over the lukewarm water, stirring to dissolve
4: Let stand for 10 minutes to proof, (become foamy)
5: Add the yeast mixture, 5 c of the flour, and the eggs to the milk mixture
6: Beat for 2 minutes, using an electric mixer set to Medium speed
7: Gradually stir in enough of the remaining flour to make a soft dough
8: NOTE: The dough should be light and slightly sticky and not heavy
9: This is very important because if you have to much flour in the dough, the bread will not rise correctly
10: Turn the dough out and let rest while you wash, dry and lightly grease the mixing bowl
11: Knead the dough on a lightly floured surface until smooth and satiny, about 8 to 10 minutes
12: Place the dough in the prepared bowl, turning once to grease the top of the dough
13: Cover and let rise in a warm place until doubled, about 1 hour
14: Punch the dough down and divide into fourths
15: Let the dough rest for 10 minutes
16: Roll each fourth into a 9 X 4-inch rectangle
17: Cut into 9 (4 X 1-inch) strips
18: Roll each strip to form a 5 1/2-inch cylinder
19: Place on greased baking sheets, about 3-inches apart, and flatten slightly with the palm of your hand
20: Cover and let rise until doubled, about 45 minutes
21: Bake in a preheated 350 Degree F
22: oven for 18 minutes or until golden brown
23: Remove from the baking sheets and cool on racks
24: When cold to the touch, wrap in foil until ready to use
25: Makes 36 buns From Gemini's MASSIVE MealMaster collection at www
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27: com/~gemini