Rolls - Rhonda's

By Becky Jo

This is a recipe I used to make a lot. It fell by the wayside for a few years, but we’ve resurrected it this year. It makes wonderful soft rolls, as well as buns that are great for sandwiches. It makes 48 rolls, or three loaves (we rarely make loaves anymore), or 24 rolls and 12 sandwich buns (which is the way we make it these days). The sandwich buns are great for hamburgers, sliced meat sandwiches, chicken salad sandwiches, etc. We like them for taking sandwiches on car trips. The bread holds together well, stays soft and moist and packs well.

Ingredients

• 3 c. bread flour (all purpose flour works fine, too)
• 5 tsp. yeast
• 3 c. milk, heated to 112-115 degrees (We use 1/2 buttermilk and half 2% milk. Buttermilk gives it a bit of a tang which is nice.)
• 3 eggs
• 1/2 c. sugar
• 2 T. unsulphered molasses
• 1/2 c. vegetable oil (I use 1/4 c. canola oil and 1/4 c. olive oil.)
• 2 tsp. salt
• 5-6 c. additional flour, added a cup at a time

Preparation

Step 1

In the mixing bowl, mix together:

3 c. bread flour (all purpose flour works fine, too)
5 tsp. yeast

Add, and continue to mix:
3 c. milk, heated to 112-115 degrees (We use 1/2 buttermilk and half 2% milk. Buttermilk gives it a bit of a tang which is nice.)
3 eggs (I whisk them in the measuring cup I used for the milk…it’s still warm and takes a little chill off the eggs as I never remember to take them out of the fridge before I make bread, but you can just drop them into the mixing bowl.)
1/2 c. sugar (You can use less sugar if you like. If I decide I’ll make part of the recipe into a pizza crust, I’ll cut the sugar back to 1/4 c.)
2 T. unsulphered molasses
1/2 c. vegetable oil (I use 1/4 c. canola oil and 1/4 c. olive oil.)
2 tsp. salt
5-6 c. additional flour, added a cup at a time

After everything is incorporated, knead the dough for six minutes.

Then, place the dough into a large oiled bowl, flip the dough to coat it with oil to keep it from drying out, cover with a dishcloth and allow to rise until doubled in size. About 45-60 minutes. Punch the dough down, shape into rolls, buns, or loaves and allow to rise again.
Bake rolls and buns at 375* for 13 minutes. Loaves for 25-30 minutes. If you have an instant read thermometer, the loaf is done when the internal temperature is 195*.

I use a dough hook and do all the kneading in the mixer. When DH makes this recipe, he kneads the dough by hand.

You can add cheese, herbs, etc., to the dough near the end of kneading. This is a great addition for making flavored breads (rosemary is wonderful!) or hamburger buns (love cheese in these).