Cuban bread

Cuban sandwiches are a big deal at my house. I couldn't find a good cuban bread at any of my local markets, so I found a recipe that worked for me by hostess at heart author Julie (link below with original post button). The recipe works very well, and the only changes I've attempted have been Crisco for the lard and AP flour when it became impossible to find bread flour (thanks pandemic). 

Original post

My process for this recipe is as follows. 

Ingredients: 

• 2 tbsp dry active yeast
• 3/4 cup sugar, divided
• 1 cup warm water (about 90-100 degrees)
• 1/2 cup Crisco, melted gently over low heat
• 3 eggs
• 2 tsp kosher salt
• about 6 cups bread flour
• egg and water for egg wash

Process: 

1. Combine yeast, water, and 3 tbsp sugar in the bowl of your kitchenaid. Allow to foam, about 10 minutes. Place the dough hook attachment on the mixer. 
2. Beat the three eggs in a measuring cup. Melt the shortening and allow to cool so it is still liquid but not hot. Add eggs, salt, remaining sugar and shortening to the mixer bowl and turn on to low speed. 
3. Add the flour one cup at a time, stopping to scrape down the sides as needed, until the dough begins to pull away from the bowl. I've used 5 cups to 6 cups of flour in the past, depending on the humidity. 
4. Knead the mixture on medium speed for five minutes. Do not leave the mixer unattended at this point as it could walk itself off the counter. 
5. Place the dough in a greased bowl and cover with a tea towel. Allow dough to rise in a warm place for 60-90 minutes or until doubled in size. I like to leave mine in a sunbeam while it's rising. 
6. Punch out dough and divide into 8-10 rolls. Shape them into rounds for buns or into longer shapes for a sub roll shape. 
7. Place rolls on a lined baking sheet (or two) and cover with clean damp tea towels. Allow to rise another 6 minutes. 
8. Preheat oven to 350 degrees. Brush rolls with egg wash and bake 20-25 minutes until golden brown. 
9. Cool the buns on a wire rack. When cool enough to handle, I will place the buns in airtight containers and store half in the fridge and freeze the rest. 

Notes: 8 buns will make very large sandwich rolls. 10 is more reasonably sized sandwich rolls. Keep in mind this is a very soft bread and is intended to be pressed when made into a sandwich.