Prep Time: 20 minutes
Cook Time: 17-25 minutes
Serves: 24
Ingredients:
1 C. water or milk (110 degrees F)
1/2 C. sugar (1 teaspoon will be used for the yeast mixture)
2 pkg. yeast or 2 tablespoons (Do not use the quick rising in this recipe)
1/2 C. butter, melted
3 eggs
1 tsp. salt
4 1/4 C. bread flour or all purpose flour
What to do:
Preheat oven to 375 degrees.
Combine water (must be between 110-120F) 1 teaspoon of sugar from the 1/2 cup sugar and yeast in a bowl; let stand for 5 minutes.
With large spoon and mixing bowl or in your stand mixer, stir in yeast mixture, butter, sugar, eggs and salt.
Add bread flour, 1 cup at a time and beat in as much as you can. (You will probably be able to use all the flour) Knead your dough for at least 5 minutes, until it’s soft but not sticky. Cover and refrigerate for at least 2 hours, or up to 3 days or you can use right away.
Grease a 13×9 baking pan. Turn dough out onto floured surface. Divide into 24 equal pieces. Roll each piece into a smooth round ball. Place in rows in prepared pan. Cover and let rise for 1 to 1 1/2 hours; until doubled. It could take more or less time depending how warm or cool your house is.
Bake until golden brown, about 17 to 25 minutes.
Christina’s Notes:
To make the perfect temperature for raising dough, turn on your oven for about 2 minutes at 350 degrees. Then turn off the oven and turn your oven light on. Then let it rise in the oven.