Aunt Vernie’s Overnight Buns

10 c flour
4 eggs
1 1/2 c sugar
2/3c shortening (melted & slightly cooled)
4 c water
1 tsp. salt
1 pkg. yeast

At 2 p.m. in a saucepan, combine sugar and water and boil for 5 minutes. Cool to lukewarm (105 – 115 degrees) which takes about an hour. Dissolve yeast in water.

In a large bowl mix together the eggs and the cooled shortening. Keep in mind that for the yeast to work properly the liquids cannot be too hot or cold. Add the yeast mixture and stir together. Then add flour and salt to the mixture until dough is soft but not sticky. Cover and let rise.

At 5 p.m. knead the dough again.

At 10 p.m. lightly knead the dough as you form dough into golf ball size balls and place them on greased baking sheets. Cover with clean dish towels and let dough rest overnight.

In the morning, the earlier the better so they don’t over proof, bake the buns in a 350 degree oven for about 15 minutes until lightly golden on top.