Directions: |
Directions:Mix the yeast, 2T sugar and the warm water in a 2C glass measuring cup or small bowl, and set aside to proof (not only starts the yeast working, but you will know your water was not too hot or your yeast dead, as well).
In a medium saucepan, heat the milk and the butter/oleo. DO NOT LET BOIL--you just want it warm.
Beat the 3 eggs, ⅔ cup sugar, and the salt together with a mixer set on medium for about 2 minutes. Add the milk/oleo mixture and stir (MAKE SURE THIS IS NOT TOO HOT, OR ELSE YOU WILL END UP COOKING THE EGGS).
Add the yeast mixture and stir. Attach the dough hook on your mixer, and slowly add the flour and mix until a stiff dough forms... The dough will pull away from the side of the bowl. You may or may not need all the flour. Sometimes it takes more, sometimes less (no idea why) IF MIXING BY HAND, ADD FLOUR UNTIL A STIFF STICKY DOUGH FORMS. EMPTY BOWL ONTO A FLOURED SURFACE AND WORK/KNEAD IN FLOUR UNTIL A SMOOTH DOUGH FORMS).
Grease whatever pan you will be baking in, be it a loaf pan or a 13X9 cake pan. Form your dough into either 2 loaves of bread or a bunch of rolls (depends on how big you make them) and set aside in a warm, draft-free place to rise. Cover with a damp dish towel for more draft protection.
When the rolls/bread have doubled in size, bake in a 400º oven for 15-20 minutes until tops are brown. Bread is done when you thump the top with a knuckle and it sounds hollow. |
This recipe for 60 Minute Rolls, by 