Prep 0 mins
Cook 12 mins
My mom gave me this recipe. It is a little time consuming on the first day because you have to punch it down every hour. However it is great if you want to have fresh rolls and not the mess the day you bake. I make these every year for Thanksgiving. All I have to do is bake on Thanksgiving morning no utensils and flour everywhere, wonderful. Every time I make them someone wants the recipe. They are great because if you want hamburger buns you make the dough balls the size of a tennis ball and flatten it out. They have very little yeast, so they will stay fresh in an air tight container for usually a week.
- 3 cups warm water
- 1⁄2 cup butter, melted
- 2 eggs
- 1 teaspoon yeast
- 1 cup sugar
- 1 teaspoon salt
- 10 cups flour
- At four p.m. dissolve the yeast in warm water.
- Add butter, salt, sugar, and beaten eggs.
- Add enough of the flour to make a fairly stiff dough.
- Mix and knead, and set in a warm place.
- Let the dough rise and punch it down every hour four times.
- At nine p.m. make into egg size balls and place on a greased cookie sheet. Do not crowed they need room to expand.
- Cover cookie sheets with clean kitchen towels and then place the whole thing into to plastic shopping bags, one on each end with sides tucked under. Leave out on counter overnight (not the fridge).
- Next morning bake at 350 degrees 12 minutes.
- Remove from oven and brush tops with butter.
- amount is approx.