4 1/2 c. flour
1 tbsp. sugar
1 tbsp. salt
2 pkg. dry yeast
1 tbsp. softened butter
1 3/4 c. very warm tap water (120-130 degrees)

In a large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast. Add butter. Gradually add tap water and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 cup flour. Beat at high speed for 2 minutes. Stir in enough additional flour (2 1/2 cups) to make a stiff dough. Use remainder of flour for flouring board.

Turn onto lightly floured board and knead until smooth and elastic (about 8-10 minutes). Dust with flour, cover with plastic wrap, then a towel. Let rest 20 minutes.

You can now do one of the following:

1. Shape into 2 loaves of Italian bread.

2. Shape into 6 grinder rolls.

3. Divide into 4 parts. Roll each into a rectangle 6 x 14 inch. One inch from 14 inch side, place slices of pepperoni, a trace of tomato sauce and grated cheese. Turn one inch of dough at edge over pepperoni. Make another layer of ingredients. Place on greased baking sheet. Brush dough lightly with oil. Cover loosely with plastic wrap. Refrigerate 2-24 hours. When ready to bake, remove from refrigerator, uncover and let stand at room temperature 10 minutes. Bake at 425 degrees for about 20 minutes or until browned.