Aunt Maggie's Rolls

Aunt Maggie's Rolls
1-2 packages of dry yeast
3 cups lukewarm water
1 T. sugar
1 T. salt
8-9 cups flour
Butter, to taste
Oil

Preheat oven to 375 degrees Fahrenheit

Dissolve 1 or 2 packages of dry yeast in 3 cups of lukewarm water. Add 1 T. sugar and 1 T. salt. Stir well.

Measure and sift 8 to 9 cups of flour and start adding it cup by cup to mixture.

Keep adding flour until dough is stiff and leaves the sides of the pan. Turn onto floured board and knead until dough springs back when kneaded down.

Turn into greased (with oil) bowls and cover with a damp cloth. Set in a warm place to rise.

Let rise until the height of the dough approximately doubles. Punch the dough down and separate into buns or loaves.

Let it rise until the height of the dough doubles again

Bake at 375 degrees F until golden brown.

Brush on melted butter or use a stick to rub the top of the bread.

Kneading Bread 101: Make sure that the board is floured well. Work the flour into the dough by using the heel of the hand to punch down the dough. Turn the dough a quarter of a turn as it is being kneaded. Keep pushing flour underneath the dough.

Secrets to Especially Good Bread: Use new flour. Oil works well in the bottom of the bowls. When the dough is placed in the bottom of the bowl, flip the dough over so that the oil is on top of the dough. The dough won't stick to the sides of the bowl. One package of yeast is plenty, but two packages of yeast gives the bread a bit more flavor. Places with incandescent lights or running motors are good places to allow the bread to rise.