Overnight Buns

This is a large batch of buns. They turn out light, tender and flavorful. Start the buns in the afternoon, so you can bake them up the next morning. There is nothing better than waking up to fresh baked bread in the morning.

Ingredients

4 c. boiling water
2 c. sugar
1 c. lard or butter
1 Tbs. salt
1 pkg yeast or 2 1/4 tsp. yeast
1/4 c. warm water
1 Tbs. sugar
4 eggs, beaten well
14 c. flour

Directions

Start the recipe around 2 p.m.  Lightly grease 6 pans.  We use cake pans, but you can use what you like. This recipe makes around 6 dozen dinner rolls.

In a saucepan, heat water to boiling.  Add sugar, lard and salt.  Set aside to cool until it is lukewarm. 

In a large bowl, combine yeast, warm water and 1 tablespoon sugar. Set in a warm location to allow the yeast to bloom and to show that it is alive. 

Add 6 cups flour, eggs and the lukewarm water, sugar and lard mixture to the yeast.  Beat with a wooden spoon for a minute or two.  

Continue adding more flour until you have a firm, stiff dough. Turn the dough out onto a lightly floured board. Knead the dough for about 8 to 10 minutes until smooth.

Cover the dough and place in a warm location and let rise until doubled.  It should be doubled at around 5 or 6 p.m.

Punch dough down. Allow the dough to rise a second time. This time, it should be fully raised by 9 or 10 p.m.

Shape the dough into buns. The buns should be about the size of an egg. You don't want to make them too large because they will rise. 

Set the buns on the counter and cover them with tea towels. 

When you get up in the morning, preheat the oven to 350°. By now, the buns should be nicely risen

Bake each pan of buns for about 15 minutes.  Keep a close eye on them toward the end of baking time, as ovens do vary.

Serve and enjoy.

Notes

You can also use this recipe to make crescent rolls, cinnamon braid, cinnamon rolls or caramel rolls. So if you don't want all bread buns, you can make other delicious bread products.