Directions: |
Directions:I strongly advise using a thermometer to make sure water is not too hot or too cold.
In large mixing bowl, combine hot water, sugar, and oil. Mix yeast with 1 cup flour and salt. Add to water mixture. Beat with dough hook, then add 3 more cups flour. Continue mixing and add eggs, 1 at a time. Continue to mix until dough looks smooth and elastic. Add remaining flour as needed just until dough starts to ride up on hook. Stop mixing and dump out on lightly floured dough board. Continue to need dough (about 5 to 8 minutes) until no longer sticky but still soft. Place dough in lightly oiled bowl large enough for dough to rise until double in bulk. (Dough is ready when you poke a hole with your finger and hole doesn't close up).
Form into dinner rolls, cinnamon rolls, pizzon sandwiches or loaves of bread and place into a greased prepared pan. Cover with plastic wrap then place a towel over the bread and allow to rise until double in size, about 30 minutes.
To make a golden top, make an egg wash by beating an egg with 1 tbsp water in small bowl and brushing over top or just spray tops with pan spray. (I prefer butter flavored). Put on rolls before letting to final rise.
Preheat oven to 375º. Bake the rolls for about 18 minutes for rolls and 25 - 30 minutes for the bread or until golden brown. When done, brush tops with stick of margarine and serve warm.
Makes about 2 1/2 dozen large dinner rolls.
NOTE: 1 Envelope Dry yeast (1/4 OZ) = 2 1/4 Tsp bulk yeast. |
This recipe for YEAST BREAD (Small Batch) is from