I love making bread and rolls. It makes the house smell SO good, plus they are yummy. I found this recipe in The Oregonian in 1992. And now I feel really old. These go really well with a soup or a stew the first night (I have a stew in the crockpot now) and make good sandwich rolls the next day.
2 cups hot milk
6 tbl margarine or butter
1/2 cup sugar
2 tsp salt
2 packages yeast (or 5 tsp if you buy it in bulk)
7 cups flour, divided. (I usually use half whole wheat flour and half bread flour, but all purpose works, too.)
3 eggs, well beaten
1 cup grated cheese
- To hot milk add margarine, sugar and salt. Let cool a bit so it isn't too hot for the yeast.
- Add yeast, and let stand for 3 minutes, or until all bubbly.
- Add 3 cups flour and beat thoroughly.
- Add eggs and cheese, and then the rest of the flour, 1/2 cup or so at a time, until you have a soft dough.
- Knead lightly. (I make it all in my stand mixer and let the mixer knead it for me.)
- Let rise until double, about 1 1/2 hours.
- Punch down.
- Shape into rolls.
- Let rise until light. (15-20 minutes)
- Bake on cookie sheets at 375 degrees for 12-15 minutes. The rolls will sound hollow when thumped when they are done.
I made it into 27 rolls (12 on a cookie sheet and 15 in a 9x13) and they were big rolls.