Mary Saurey's White Bread

Mary Saurey's White Bread (This bread recipe is my favorite)

2 pkg (2 Tbsp) yeast
1/4 c. Warm Water
4 Heaping Tbsp Sugar
1/2 c. Powdered Milk (optional)
4 c. Warm Water
1 Tbsp Salt
1 Cube Margarine or Butter, melted
10 c. Flour

Dissolve yeast in warm water (1/4 cup).  Combine sugar, margarine, salt, powdered milk and warm water in large mixing bowl.  Cool to lukewarm and add softened yeast.  Add 5 cups of flour and beat with mixer.  Let sit for 10 minutes.  Add remaining flour gradually and mix to a dough that won't stick to your hands or sides of bowl.  Knead lightly on floured surface for 8-10 minutes.

Place in greased bowl: cover.  Allow to rise in warm place for approximately an hour.  Punch down.  Let rise again until dough is double in size.  Knead and divide into 4 portions.  Mold into loaves and place in greased pans.  Let rise for about 15-20 minutes.  Bake at 350 degrees for about 45 minutes.

French Bread Rolls

 

French Bread Rolls

From Mel's Kitchen Cafe, adapted from allrecipes.com

*Makes about one dozen rolls

 

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

 

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake for 12-13 minutes in the preheated oven, or until golden brown.

World's Best Rolls

World's Best Rolls
From my friend Rhonda

1 c. warm water
1 Tbsp yeast
5 Tbsp sugar
3 c. flour
1 tsp. salt
3 Tbsp. oil
2 Tbsp egg (equivalent to 1 egg if recipe is doubled or I just add the egg if it's not doubled how do you only get 2 Tbsp?)

Combine first three ingredients and stir well. Add 1 cup flour and mix well. Add the salt, oil and eggs; mix well. Gradually add 1 and 2/3 cups flour and mix well. Put remaining 1/3 flour on table for kneading. After dough is mixed well and kneaded let dough rise in slightly oiled bowl with wet towel covering it.

Once dough has doubled cut or roll into rolls. Place rolls on greased pan and let rise until desired size. Bake at 350 for 10-15 minutes or until golden brown. *If recipe is doubled it fits perfectly in a 10x15 pan.

**This recipe goes well if you use a bread maker on the dough setting or use a Kitchenaid or Bosch. The more mixing the better the recipe turns out. **

French Bread Rolls

French Bread Rolls

mykitchencafe.blogspot.com, adapted from allrecipes.com

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake for 12-13 minutes in the preheated oven, or until golden brown.

*Can freeze the rolls after baking - microwave on high for 2 minutes before serving.