Grandma Price's Overnight Buns

By Trix

Ingredients

• Proof about 1 tsp of yeast in warm water to which some sugar has been added.
• 6 About 6 cups warm water
• 1 cup sugar
• 1 cup lard/shortening cut into small cubes
• 2 tsp salt
• 6-7 cups hard wheat flour
• 70 year old recipe.

Preparation

Step 1

530pm.
Make a well in the centre of the flour , add yeast and water. Knead dough for 10-12 minutes. Knead in sugar and then slowly work in lard cubes. Add more flour cautiously and continue kneading for another 10 minutes. If dough is sticking to hands, rub some lard on hands and gradually add flour to hands until you are free of dough. Cover with a towel and set aside. If the dough starts to rise over the bowl, slightly press it back but do not knead again.
1030 pm
Handle the dough lightly while making the rolls. Butter each one with your hands and put on baking pans. Leave 1 inch space so they rise all night. Cover with towel no plastic. The room or proofing area should be cool not cold.
630am
Do not leave rising longer than 8 hours or they may fall. Bake at approximately 400 F for 10 to 12 minutes. Brush with melted butter once out of the oven.