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When bringing buns over to someone's house for dinner, I like to bring fresh ones. Baked that day. They don't have to be warm, but if I'm going through the trouble of making homemade bread, I want them to be good, not day-old.
But sometimes the whole process of kneading, rising, shaping, rising, baking doesn't fit neatly into the hours before we're going out. What's a baker to do? Make an overnight recipe, of course.
I usually make just one loaf or a dozen buns, but if I'm bringing them to a dinner party, I want to have enough for both dinner and leftovers for the host. So this one makes a whopping 24 buns.
These were baked on a half-sheet pan, so they snuggled together during rising and baking. If you prefer buns that remain separate instead of the pull-apart kind, you'll need two baking sheets.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.