Thought I'd dig out my yeast roll recipe and throw it out there. My friend and I used to get together and make homemade breads. My kitchen smelled awesome, so I'm going to crank it up again...See if I still have the Midas Touch....I remember my father in law came to visit when I was making homemade rolls. He ate and ate....My son loves to make homemade bread. Maybe the smell will get my daughter interested.
1In a LARGE bowl, dissolve the yeast in the WARM WATER. Add the sugar, salt and butter, mix until sugar is dissolved.
2Add 3 cups of flour; mix well. Stir in 2 more cups of flour and SAVE the last cup of flour for kneading. MIX WELL, then turn out onto a floured surface. Knead until smooth and elastic, about 10 minutes, adding from the one cup of flour as needed. On a nice day the bread will knead well. After kneading, place in an OILED bowl big enough to hold the bread when it doubles in size, cover with plastic wrap. Let rise in a warm place until the dough is doubled in size. You can put it on the top rack of your oven and put a pan of HOT water on the bottom rack. This will speed up the rising. When it is doubled in size punch down and form into 2 inch balls. Place into 9x13 greased pan, cover loosely with plastic wrap and let rise again.
3Preheat oven to 350 degrees, Remove plastic wrap when rolls have doubled in size. Bake for 25 - 30 minutes, begin checking how well they are browned at twenty minutes. The size of the roll will determine cooking time. If rolls start to get too brown before they are done in the middle, cover loosely with foil to prevent burning. Cool on wire rack 10 minutes. Then carefully turn rolls out to continue cooling. Use a brush and butter the tops of the rolls with melted butter as soon as they come out of oven.
4LET ME KNOW HOW YOUR ROLLS TURN OUT....GOOD LUCK !!