Stir or mix with a mixer. You will only be able to use the mixer for a short time.
Gradually add 7-9 cups of flour. The amount depends on atmosphere.
You want the dough to be doughy, but not so sticky that it stays on your hands.
Knead for 10-15 minutes.
Begin to rise at around 4pm (give or take a little). I preheat my oven and then turn it off. I put a light beach towel over the bowl of dough in the oven with the door open. If the dough seems to be rising slowly, repeat pre-heating the oven and turning off to keep the dough warm.
Punch out the air 2 hours after it starts rising and then 2-3 more times at one hour increments. I use the Crisco to cover my hands when punching down the dough. I also use Crisco to grease the pans.
During the last “punch” time, it’s time to put on the pans. As you grab a small pinch of dough, roll and smooth it before placing on the baking sheet. I can fit 12 on each baking sheet. I use disposable cookie sheets (16x11), but I wash these off and use them each year. The rolls seem to evenly bake on these better than anything else I’ve tried.
Cover the rolls with light kitchen towels and make sure that the room is warm. If the room is too chilly, you can use a small space heater nearby to keep things warm. This is absolutely necessary for proper rising.
Bake the next morning at 350 degrees for 13-15 minutes or until lightly browned on top. Smear the tops with butter when they come out of the oven. Makes about 75-100 buns.