In a very large bowl, combine:

4 tablespoons sugar
1 teaspoon flour
1/2 cup warm water

Stir into above mixture until dissolved:

2 packages yeast

Allow to sit at room temperature for 10 minutes until tiny bubbles begin to form along the edge of the yeast liquid. Meanwhile, in a microwave, melt 5 tablespoons butter. Add 1 cup water and 1/2 cup non-fat dry milk powder. Allow this liquid mixture to sit until lukewarm (approximately 85°F) before adding to the yeast mixture.

When the yeast begins to bubble, stir in the water/milk/butter.

Add:

1 3/4 teaspoons salt

Combine all ingredients with:

4 1/2-5 cups bread flour (or just enough to make a soft dough)

Adding too much flour makes for rolls that are heavy and tough. Use as little flour as is possible for the dough to still be workable. Dough may be slightly sticky if you keep your hands oiled with vegetable oil while kneading.

Turn the dough out onto a clean, lightly floured work surface or bread board and knead for 5-10 minutes, adding slight dustings of flour to keep the dough from sticking to the board. A bench scraper is handy for keeping the board clean, or if you don't have one of these a straight edged pancake turner may be used. Scraping the working surface clean of wet dough frequently makes it possible to use less flour in the kneading process. Knead until the dough is smooth and elastic. Alternatively, use an electric mixer for the kneading.

In a clean bowl which has been lightly coated with vegetable or olive oil, place the rounded ball of dough, turning once to coat the top with oil to prevent it from drying out during the rising time. Cover the bowl with a clean, damp towel or lightly with plastic wrap and place in a warm place (on top the water heater or refrigerator or in a gas oven with the door ajar works well). Keep the dough from drafts (such as a door opening close by in Winter).

Let rise for an hour or two, or until doubled in bulk. Form into rolls and let rise again on a lightly buttered baking sheet or parchment paper. When rolls have doubled in size, brush with cream or a mixture of 1 tablespoon water mixed with 1 egg if you would like rolls which have a nice shine. Otherwise, brush with butter after the rolls are baked and just warm from the oven for a soft crust.

Bake at 350°F degrees for 20-25 minutes or until golden brown. When you can smell baked bread throughout the house, it usually means the rolls are done! Other ways to check for doneness is to pick up a roll; it should be light because the moisture has baked off and when you pull it apart the center won't be wet and doughy, but steamy dry.

Submitted by: CM