I was recently looking for my aunt's wonderful bun recipe (it's at the end
of this) and ran across several others for overnight buns. (I hunted
through old church cookbooks.) I didn't make the overnight one ... it
seemed silly to me. Does anyone know what the point is? Have you tested
such a recipe, and is it any better than a recipe you can complete in one
morning or evening? The second recipe (Edna's Buns) is fantastic.
OVERNIGHT BUNS
1-2 pkg yeast
3 c lukewarm water
1/2 c shortening
1 t salt
1 c sugar
2 eggs
about 12 c flour
Start at 5 p.m. Proof yeast in some of the water with a tsp of sugar. Mix
all ingredients and knead, adding flour until you have a soft dough. Put
in bowl. Knead down every hour. Shape into buns about 9 or 10 pm and let
rise all night. Bake early the next a.m. in 400 F oven.
EDNA'S BUNS
Can do in an evening
Dissolve:
1 lg. cake yeast in:
1/2 warm water with:
1 t. sugar
Scald: 1 C. milk (Edna crossed this out and said water, but I like it with
milk) and 2 c. water
Cool, add yeast and flour to make a sponge (about 4 cups). Let set until
bubbly, about 1/2 hr.
Keep warm, then add:
1/2 c. soft lard
1/2 c. sugar
1 T. salt
enough flour to make soft dough (about 6 c)
Mix down and let rise again. Shape and let rise. Bake at 350 F for 12-22
minutes. Makes 3 dozen.