Recipe: Overnight Buns

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Go to the recipe, skip the talk

Will post pictures later!

This “Grandma Bun” recipe is a family heirloom: no breakfast, lunch or dinner was ever complete without some of these at the table—usually slathered with peanut butter and homemade rhubarb jam. With ten kids, Grandma needed a whole bunch of carb to keep all those growing bodies fed.

This base recipe got turned into cinnamon rolls or even a “bun tree” at Christmas time when they were lined up in tree shape and covered with green frosting and sprinkles.

Grandma’s baking day was Tuesday when the kids were growing up. Who knows how she did it all.

The recipe

2 cups water plus ½ cup warm water
1 T salt
½ cup sugar
1 package dry yeast (2.5 tsp if it comes from a jar)
2 eggs beaten
8 cups flour (use 3 cups whole wheat if desired)
½ cup oil or melted butter

Start at about 3 p.m.

Boil water, salt, and sugar together and then cool.

Soak yeast in the ½ cup warm water mixture.

Mix together the eggs with the two other water mixtures.

Whisk two cups of flour into the water mixture. Then add the oil. Then knead in the rest of the four. Knead for 10 min. Then place in an oiled bowl covered by a damp towel.

Let rise until doubled, by about 6 p.m.

Knead down and set aside to rise again until about 9 p.m.

Shape into rolls and place on a greased pans. Cover again with damp towels and let stand overnight.

In the morning, bake at 375 until brown (about 15 minutes.) Buns should have a hollow sound if the bottom is tapped on.

Variation:

Daytime baking: You can bake these rolls during the day too. Start in the morning and use double the amount of yeast.

Loaves: This recipe can be made into loaves as well but make them during the daytime since they rise too much overnight.

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