Overnight Buns

This recipe is from Mrs. Tuninga, the wife of the minister who was serving College Ave. CRC when Ted and I moved to Winnipeg in 1971.  We make them a lot, and I sometimes use this recipe for caramel rolls when I want to let them rise overnight and have them ready in the morning.

Combine:

1 1/2 cups warm water
2 tsp. instant yeast

Add:

1/4 cup sugar or honey
1/4 cup melted margarine
2 eggs (beaten)
1 1/2 tsp. salt

Stir in:

5 1/4 cups flour

When soft dough forms, knead it.  Cover in greased bowl.  Punch every 1-2 hours for about 5 hours.  Then form the buns or rolls and put them on greased cookie sheets.  Cover with a towel and leave overnight.  Bake at 350ºF for 20-30 minutes the next morning.  Makes about 2 pans.