The no-knead dough makes Morning Buns quick and easy
Refrigerate in the same bowl covered (I used the same plate) until chilled or overnight. This recipe will make 4 lbs of dough.
When ready to make morning buns, remove dough from refrigerator and dust dough with a bit of flour and cut off a 2-pound piece (1/2) of the dough. Cover leftover dough and place in refrigerator for later use OR just make 2 dozen morning buns.
Roll out dough into an 18 x 7-inch rectangle. Brush with 1/2 cup melted butter. Sprinkle sugar mixture over the top of melted butter. Spritz the sugar mixture lightly with water. Tightly roll dough (lengthwise) into a tight roll. Cut into 1 1/2-inch slices. Place in prepared pans. Let rise for 1 hour and 40 minutes.