4 O'Clock Buns
Fluffy, sweet buns with a hint of richness from lard and a tender crumb, perfect for breakfast or brunch gatherings, offering nostalgic homemade comfort.
Ingredients
Instructions
- Soak the dry yeast in 1 cup of warm water and set aside until activated.
- Boil 4 cups of water with salt and sugar, and cook for 5 minutes.
- Add lard to the boiling mixture and allow to cool.
- Mix eggs and 4 cups of flour, then add the yeast mixture and remaining flour to form a dough.
- Start at 4 o'clock, knead the dough at 6 o'clock, and shape into buns at 9 o'clock; let rise overnight.
- Bake the buns at 425°F (220°C) for 12 to 15 minutes until golden brown.
- Enjoy these buns for breakfast or anytime you crave a sweet, comforting treat.
Tips & Substitutions
For a lighter texture, ensure the lard is melted but not too hot when combining with the other ingredients. You can substitute lard with unsalted butter or vegetable shortening if preferred. If the dough feels too sticky, gradually add more flour one tablespoon at a time. Remember to knead the dough well for the best rise. For a twist, try adding spices like cinnamon or nutmeg.
Serving Suggestions
These buns are perfect for breakfast, served warm with butter or jam. They pair beautifully with a cup of coffee or tea. For an indulgent treat, enjoy them alongside Nanny Ruby's Chocolate Pie for dessert. Consider serving them with fresh fruit or alongside a savory dish like Cheesy Tomato Pie for a balanced meal.
Storage & Reheating
Store leftover buns in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, simply place the buns in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of 4 O'Clock Buns contains roughly 353 calories, with 5g protein, 29g carbohydrates, and 25g fat. It is a good source of vitamin C (19% of the Daily Value) and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 563mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use active dry yeast instead of dry yeast?
Yes, you can use active dry yeast instead of dry yeast. Just make sure to activate it in warm water as instructed. The rising time may vary slightly, so keep an eye on your dough.
How do I know when the buns are done baking?
The buns are done when they are golden brown on top and sound hollow when tapped on the bottom. If you have an instant-read thermometer, they should reach an internal temperature of about 190°F (88°C).
Can I add flavors or fillings to the buns?
Absolutely! You can incorporate fruits, nuts, or chocolate chips into the dough before shaping the buns. For a sweet twist, try adding a cinnamon-sugar filling or a dollop of jam in the center before baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).