These buns are great and very sturdy for hamburgers and sandwiches. The recipe is similar to an old "icebox" dinner roll recipe that I was given by an elderly lady in my Church 30 years ago. I made up this dough recipe on Friday and after the first rise, I cut it in half and refrigerated the other half. We had 4 buns with hamburgers that night. Sunday night I took out of the fridge the other half and formed them into buns and allowed them to rise for about 2 hours and baked them. Wonderful!!!! So don't be afraid to store the dough in the fridge for a few days and bake off what you need for fresh buns. And, leftover baked buns were great, too.Thanks for sharing your results. Love the idea of fresh buns for two days. ~ MaryJane

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