Big Ole Yeast Rolls
4 and 1/2 cup unbleached all purpose flour
1 teaspoon salt
1 and 1/2 teaspoons sugar
1 Tablespoon dry yeast
3/4 cup water, divided 1/2 and 1/4 cups
3/4 cup milk
5 Tablespoons unsalted butter, use the real stuff
Sift 4 cups flour and salt together and sit aside. Mix yeast with 1/4 cup 110 degree water, let sit for 10 minutes or until yeast foams. Warm milk, 1/2 cup water, sugar ,and butter until butter starts to melt. Turn off heat and let butter continue to melt as the yeast blooms. Add yeast to warm milk mixture, stirring well. Add to flour and stir until soft dough forms and forms a ball, adding as little flour as possible. Turn out onto floured surface, kneading 8 minutes or so, until smooth and elastic. Put in a large bowl, pour 1 teaspoon oil over top, turn dough over to coat. Spray a piece of plastic wrap with non-stick spray and cover the bowl with it. Put the bowl in a draft free place and let rise 1 and 1/2 hours or until doubled in size. Turn out onto floured surface, knead lightly a few times. Shape into mini loaves, dinner rolls or buns. Put in a greased 13 x 9 pan or on ungreased baking sheets. Give the tops a light dusting of flour. Let rise 10 minutes. While rising, preheat oven to 425. Cook in pan for 12 to 15 minutes or until golden brown. On baking sheets 7 to 9 minutes until golden brown. Makes 18 to 20 dinner rolls.
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