Uncle Brad asked Mom for Grandma's cinnamon roll recipe that you punch down several times and let rise overnight and then bake in the morning. Mom found the recipe in a cookbook that seems to be an antique from the Northwest Iowa olden days.
It turns out they are called "Overnight Buns" aka "5 o'clock Rolls" as Mom remembers them being called in Grandma's house for many years. The instructions say to mix the dough at 5 pm and then punch it down every hour until 9 or 10 pm. Then make the buns or cinnamon rolls and put them in the pan to rise until morning.
This is my first attempt at that recipe. To be as authentic as possible to the heritage - I bought lard. And used King Arthur's unbleached flour. Because Lard and good flour could only turn out well. I should have put as much thought into the yeast since I didn't get much rise.
It is a big 10 to 12 cup of flour recipe so I cut it in half, which might have caused a problem too.
.
They didn't get very big, but the finished product does have a wonderful airiness about it.
And they are very tasty.
I used half of the dough to make cinnamon rolls for the first time too.
Though they tasted great, I need more practice. Lots more practice.
Good thing I have people to share with at work.
In an attempt to warm up the kitchen for the rising dough.
I pulled another recipe from that antique cookbook.
Cherry Nut Bars
They might not look as good as Mom's did,
but they bring back memories of coffee time snacks out on the farm.
Dad and Kenny coming in from whatever project they were working on for a cup and a snack.
Maraschino Cherries, Coconut, and Pecans.
Butter and sugar.
Smile.
