Roundup Rolls - butter

Method

• Put butter and salt in a dough pan or a large bowl.
• Pour boiling water over the butter and salt and set aside for a few minutes to cool down a bit.
• Crumble the yeast into a small bowl, add 1/2 cup warm water, set aside for a few minutes to allow the yeast to proof.
• Add eggs to the water, butter/salt mixture and beat well.
• Add yeast mixture and mix in sourdough starter, if using.
• Stir in 5 cups flour and beat well.
• Add 3 more cups flour and mix as well as you can.
• Pour the 9th cup of flour onto a bread board or canvas.
• Knead until smooth.
• Place in a greased bowl or dough pan.
• Turn to grease the top of the bread.
• Cover and set in a warm place to rise until double.
• Preheat the oven to 350 degrees F. Punch down dough and work until smooth.
• Shape into rolls and place into greased pans or Dutch ovens.
• Let rise until double and then bake 20 to 30 minutes.
• This recipe will fill 12 and 14-inch Dutch ovens.
• I have used this recipe in camp with fine success by not allowing much of a second rise.
• It will also make up nice as a sweet roll by adding raisins or nuts if you have them.