At the Stevens' house we bake this at least once a week, sometimes twice. It is that good and so easy. Especially with a kitchen aid!
2 packages of yeast (or 1 Tblsp instant yeast)
1/4 cup of warm water
1 cup of milk
1 cup warm water
7 cups of flour
1 1/2 tsp salt
2 eggs
1/2 cup oil
1/2 cup sugar
Mix yeast and 1/4 cup water. Let stand until dissolved. Scald milk and cool to luke warm. Add 1 cup water, salt, eggs, oil, and sugar and beat together. Add yeast mixture. Add flour to mixture until able to knead. Use leftover flour for bread board. Knead five minutes, rest five minutes. Knead again and put into oiled bowl. Let rise in warm place until doubled (about 1 1/2 hours), or put in refrigerator overnight. If refrigerated, set out at room temperature for 1 hour before using, Divide into 32 pieces, shape and let rise until double (about 45 minutes). Bake 15-20 minutes at 375 degrees. Key note: Rolling and shaping the rolls have a huge effect on the look of the rolls. Start from top and with both hands pull top edges downward and wrap in a ball. This traps moisture inside.
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| If you let it rise twice as long and cook on the top rack it looks more like this! |
