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Categories:Viewed: 23 - Published at: 2 years ago
Ingredients
- 4 12 teaspoons active dry yeast (2 envelopes)
- 12 cup lukewarm water
- 1 teaspoon granulated sugar
- 13 cup granulated sugar
- 1 14 cups milk, lukewarm
- 12 cup unsalted butter, melted and cooled
- 1 12 teaspoons salt
- 2 large eggs, beaten
- 6 -6 12 cups all-purpose flour, as needed
Method
- Combine yeast with water and 1 tsp sugar, set aside for 5-10 minutes or until frothy (if yeast doesn't froth, then it is dead- either you need fresh yeast or your water was too hot and killed the yeast).
- Add warm milk (again- warm, but not too hot or yeast will die), melted cooled butter,remaining 1/3 cup sugar, eggs, and just 3 cups of the flour.
- Beat mixture until smooth- either with a dough hook in an electric mixer or using a spoon.
- Next, this time using a spoon even if you have a mixer, stir in enough flour to form a soft dough ball (depending upon the hunidity of the day, you will need more or less flour).
- Turn dough onto a floured board and knead until smooth and elastic, about 10 minutes, additional additional flour if needed to keep from sticking.
- Place ina a lightly greased large bowl and then flip the dough over to coat top; cover with plastic wrap that has been greased (I use nonstick spray) and let rise in a warm place until doubled- about 1 hour.
- Punch dough down, then place ona lightly floured board and divide inhalf.
- Now divide each half into 12 pieces, shaping each piece into a ball.
- Place 12 dough balls each into two 9x13" greased baking pans.
- Cover as before and let rise until doubled, 30 minutes to an hour.
- Bake in a preheated 375F oven for 20-25 minutes or untilgolden brown.
- Best served warm.
