Grandma Rose's White Bread Dough

1NOTE VERY IMPORTANT: Warm water is hot tap water to the touch but not scalding hot.

2In a small bowl add the cup of warm water ( hot tap water but NOT scalding to the touch) , the tablespoon of the sugar and the dry yeast...let sit until all foamy on top. This is proofing your yeast to make sure your yeast is active and has not gone bad.

3In a large bowl : put 2 cups warm water , 3 Tbs. melted Margarine or Oil , and 1 teas. Salt . * Add enough of the flour to make a soft sponge . Add the yeast mixture and beat well.

4Cover the bowl and let raise in a warm place , until it is all foamy ; then beat in the * flour until it's a soft ball and it's easy to knead with your hands.

5Put in a greased bowl to let raise , Cover with a moist kitchen towel. Let it rise to double of it's beginning size , punch down once .

6Mix into rolls , buns , or for bread . Bake in a pre-heated oven @ 375°.

7For bread : Separate dough evenly and Place in 2 greased bread pans , cover with moist towel and let rise. Bake for 25 - 35 minutes or until golden brown .

8For Cinnamon rolls :
Just add : 2 eggs and 1/2 - 1 cup more sugar to the dough. Roll out the dough to a rectangular shape and spread with butter , sprinkle with sugar and cinnamon . Add raisins if desired too . Roll up and cut into 1-1/2" cinnamon rolls . Place on a greased cookie sheets and let raise , Then bake . When the cinnamon rolls are cool top with a white glaze icing made from : Confectioners sugar , Butter , Vanilla and Milk ; Mix thoroughly until smooth.