For the “Yeast Mixture”:
- 1 & 1/2 TBSP Active dry yeast
- 1/2 TBSP sugar
- 1/2 CUP warm water (not too hot or too cold)
I measure this right into my 1 Cup glass measuring cup. Fill with the 1/2 C warm water and give a quick stir. When it bubbles to the top of the measuring cup, it is ready to pour into the dry ingredients.
For the rest:
- 5 CUPS All Purpose Flour
- 1/4 CUP sugar
- 1/2 TBSP salt
- “YEAST MIXTURE”
- 1 & 1/2 CUP warm water
- 1/4 CUP oil (any kind)
Mix everything together in a bowl or stand mixer until well incorporated. Now it’s time to knead! You will know it is finished kneading when the dough is tacky, but doesn’t stick to your fingers. If the dough is too sticky, add a bit of flour and continue to knead until ready.
When the dough is finished kneading, place into a greased bowl and cover to rise for 1-1.5 hours in a warm place.
Once the dough has doubled in size, punch down and give a quick knead. You are now ready to form rolls, bread loaves, etc.
I form rolls by pinching off desired amount and rolling into a ball into my hands. I bake in a greased 9x9 dish and place the rolls in 4 rows of 4. Make sure the rolls are uniform in size.
Once the rolls are in the pan, cover and rise again until they double in size. Once that happens, rub the tops with softened butter. I also sprinkle a little sea salt on top.
BAKE AT 375° for 20-30 minutes
This recipe yields 24 rolls, or 2 bread loaves. Double ALL of the ingredients if you would like to make more.