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.
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