2 tbl. dry yeast
½ cup warm water
1 ½ cups milk
½ cup soft shortening
½ cup sugar
1 tsp. salt
½ tsp. celery salt
½ tsp. spaghetti sauce mix (I use a blend of oregano and marjoram, maybe a little basil)
2 eggs, beaten
7 to 7 ½ cups flour
Dissolve yeast in warm water in large missing bowl.
Scald milk; add shortening, sugar, salt, celery salt, and spaghetti sauce mix. Cool until lukewarm. Add milk mixture, eggs, and half the flour to the yeast. Beat until smooth.
Add remaining flour gradually. Knead until smooth, about 5 minutes. Let rise in greased bowl until doubled, about 1 ½ hours. Punch down, let rise again for about 30 minutes.
Divide dough into thirds. Roll each third into a square about ½ inch thick. Cut into 9 small squares. Tuck square corners slightly under to form buns. Place on a greased baking sheet. Cover with towel and let rise until doubled, about 30 minutes.
Bake at 400° for 12 to 15 minutes. Cool on racks. Makes 27.
You can freeze these buns as soon as they are cool. To serve cool, thaw in package at room temperature 2 to 3 hours. To serve hot, place in covered container or aluminum foil wrap and heat in 350° oven until hot, 20 to 25 minutes.