Pork Fat Buns

Yields 24- 3oz buns (dog or burger)

INGREDIENTS
9c or 38oz bread flour (high gluten)
1T salt
6T sugar
4t instant yeast or 0.6 oz active dry yeast
4oz pork fat, room temp
24oz milk slightly warmer than room temp
2 large eggs, room temp

INSTRUCTIONS
Whisk together dry ingredients and cut in 4 oz of pork fat.
In separate bowl or measuring cup, whisk together wet ingredients.
Combine wet with dry
Knead until smooth and elastic, adding more flour or milk if necessary.
Place in an oiled bowl, cover with plastic and let rise until doubled (2 hours give or take).
Portion into 3oz pieces, roll slightly, then cover w a damp towel and let rest 30 minutes.
Shape and place (closely together) onto parchment lined sheet tray, spray with oil, cover with plastic and let proof. 90 minutes or refrigerate overnight and let proof 2+ hours. 
Brush with melted butter and sprinkle with salt. (optional, egg wash for a shinier bun)
Bake at 375 for 15-20 minutes

* This is a monster recipe and freezes well.