Classic Air Bun Recipe
Fresh homemade air buns that are golden out the outside with a light and airy inside.
  1. Make sure you bowl is warm.  If it isn’t warm swirl it with hot water. 
  2. Add 1/2 cup lukewarm water, mix in tsp sugar.  Sprinkle with the yeast.  Let soak for 10 minutes until the yeast is soft and foamy.
  3. In a large warm bowl, add lukewarm water,  lard, sugar and the salt. Stir together until the lard melts.
  4. Add the softened year to the lard mixture, then add the vinegar.
  5. Add the flour two cups at a time, stirring after each addition. 
  6. When you get to 8 cups, add one more cup of flour to the dough, but by now your dough is getting thick. Wash your hands, sprinkle the flour on top of the dough, put your clean hand under the dough and fold it over into the middle. 
  7. Continue folding the dough over around the outside of the bowl.  
  8. Once all the flour is incorporated, place the last cup of flour onto a clean counter.  Place your dough onto the flour, and knead the dough, kneading and spinning the dough around.  As you knead your dough, it will become less sticky.  Eventually when you fold the dough over it will no longer stick to the dough.  This is when I quit kneading.  Your dough should be a nice round ball.
  9. Clean the large dough bowl and your dough covered hands.  Grease the inside of the bowl with butter. Place the dough in the bowl with the smooth surface at the top.  Cover with a clean towel and place in a warm place.