Homemade Bread or Rolls

Those of you that were at our last RS activity, The Bread of Life, LeGay demonstrated how to make  and gave us a taste test of her yummy rolls.  For anyone that missed it, these are a must try! They can be made with either white flour or whole wheat (or a mix if you like). Below is her recipe for a full size batch (at the meeting she only made a 1/2 batch). Enjoy! 

LeGay demonstrating her roll making technique

• 5 cups warm water
• 2 Tbs. yeast
• 2/3 cup sugar or honey
• 2/3 cup oil (I use olive oil, but canola or vegetable will work)
• 1 Tbs. salt
• 12-16 cups all-purpose or whole wheat flour (I  don’t measure this-it’s different every time.)   (At the RS meeting, I said 10-12 cups of flour but I’m not really sure which amount is right because I never measure this part.)

Place warm water, yeast, sugar, and oil in a mixing bowl with a dough hook.  Let it set until it gets good and bubbly, about 5-10 minutes. Add the salt and several cups of flour.  Turn the mixer on and add flour 1 cup at a time, until the dough comes away from the sides of the bowl.  Allow the mixer to run for a few additional minutes to knead the dough. Turn the mixer off and cover with a kitchen towel and let rest until dough has doubled, at least 30 minutes, but can go longer.  (Your dough may rise above the bowl.) Grease your hands with butter or shortening.  Form the dough into rolls and place into two greased 9x13 pans.  (Six rows of four for a total of 24 rolls in each pan)  Or form into 4 loaves and place in greased bread pans.  Cover with a towel and let rise for another 30 minutes.  Preheat oven to 350.  Bake rolls for 20-30 minutes or bread 30-35 minutes, or until done.  Let cool for a few minutes, then remove from pan and place on cooling rack.

Yield:  4 loaves of bread, or 48 rolls and 1 loaf of bread.