This is one of those things that I've been making it from memory for so long so hopefully my measurements are fairly accurate.
For 2 loaves or 16 to 18 rolls...
Ingredients...
6 to 7 cups of flour
2 1/4 tsp active dry yeast (not rapid rise!)
2 TBSP sugar
1 1/2 tsp kosher salt or 1 tsp regular salt
2-3 TBSP real butter
2 1/4 cups milk (I use whole but I'm sure non fat would work just fine)
to make... I use my kitchen stand mixer to knead my bread if you don't have a mixer e-mail me I can tell you how to hand knead it.
~in a sauce pan add the milk sugar salt and butter.
~Heat to about 120 degrees, if you have one use a candy thermometer to check the temp. If you do not have a thermometer heat it so that the butter is just starting to melt but do not bring it to a boil! If the milk is too hot it will kill the yeast.
~stir it as it warms to melt the sugar.
~In the mixer bowl add about 2 to 2 1/2 cups of flour and the Yeast
~pour the warm milk mixture into the four and yeast mixture. Mix with a spoon by hand until just combined, about 30 seconds to 1 minute.
~turn on your mixer to a med to high med speed for about 2 1/2 to 3 minutes so that the flour is fully mixed into the liquid.
~ reduce to a lower speed and about 1/2 cup at a time add in the remaining flour making sure each 1/2 cup is fully mixed in before adding the next 1/2 cup.
~*~ it should take about 8 minutes to get the flour mixed in. You may not need all the four. You want the dough to to be smooth and elastic, not sticky if it's sticky you need more flour. If it starts to look really dry you have enough flour.
~remove the dough from the dough hook. On a lightly floured surface knead by hand for about another minute to be sure the dough has the same consistency all the way through.
~Place the dough in a buttered or lightly oiled bowl and cover with a damp cloth. Place in a warm area on the counter and let rise for 40 minutes.
~after 40 minutes remove the cloth and punch down the dough (great for venting some frustrations!)
~turn the dough out on to a lightly floured surface, if you are making loaves divide into two equal portions (eye ball it you don't need to be exact)
if you are making rolls you can divide it or leave it whole
~cover again with the damp cloth and let it rest for about 10 minutes.
~if making loaves shape it into a loaf by smoothing from the top down and tucking it under to the bottom
if making rolls I break of pieces, they should be pretty equal in size and you will end up with 16 to 18 pieces. to shape them, roll into a ball shape and smoothing from the top down make it like a little ball.
~Place loaves into two loaf pans that have been greased or buttered. If making rolls I use two 9 inch round cake pans with 8 or 9 rolls in each, be sure to give a bit of space between them they will double in size.
~Again cover with a damp cloth and place in a warm spot on the counter and let rise again for 40 minutes.
~after the they have risen place in a preheated to 375 oven.
Loaves will need about 50 to 60 minutes or til top is brown and it sounds hallow when you knock on the top.
Rolls will need about 20 to 25 minutes or til top is brown and they sound hallow when you knock on the top.
~When done remove from oven and pans and cool on a wire rack.
I like to butter the tops of them while they are still hot Sooo Yummy!
Enjoy!
