At 2:00 PM: Pour 4 cups boiling water over 2 cups sugar and 1 cup margarine. Stir until dissolved and cool to lukewarm. Dissolve 1 pkg. yeast in 2 Tablespoons warm water. Beat 3 eggs. Add 4 teaspoons salt to eggs and yeast. Add egg mixture to water-sugar mix. Stir in about 14 cups flour (or 5 lbs.) to make a soft, elastic dough. (Don’t let it get too stiff.) Set in a warm place to rise.
At 9:00 PM: Punch down and form into buns.* Place in greased pans, cover with towel. Let sit on counter top overnight.
In AM: Bake at 350˚ for about 20-25 minutes.
I tasted these melt-in-your-mouth rolls after the birth of our first child. A seminary apartment neighbor brought a piping hot pan and I was “in love” with them immediately. I had to have the recipe. We later had “Bun Sweet Bakery,” a cottage industry during homeschooling days, and sold these to neighbors and friends. They freeze well after baking, so don’t be afraid to make the whole recipe.
*For cinnamon rolls: Take about 1/4 of dough and roll out on floured surface into a rectangle. Spread with softened butter or margarine and sprinkle with cinnamon sugar. Roll up from the long end and cut a slice about every inch. Place in greased pan, cover and let it sit overnight. Bake at 350˚for about 20 to 25 minutes or until you can smell the delicious flavors of baking cinnamon rolls! Don’t over bake.
Make an icing with 3 Tbls soft butter, 4 cups powdered sugar and 4 Tbls milk and drizzle all over the rolls.