Add half of the flour. Beat and leave for 5 minutes.

Gradually add remaining flour and salt; knead until the dough is smooth and elastic (8-10 minutes). Add flour or water, as needed, to adjust consistency of dough, until you have a slightly sticky-soft dough; try not to add too much flour. Different batches will require more or less flour.

Form a smooth ball and turn dough to oil all surfaces inside a greased or buttered bowl. Cover lightly with plastic wrap and a damp, clean towel; allow to rise til doubled, about 1 to 2 hours.

Punch dough down in center and turn edges inward. Form into loaves or rolls as desired.

To make cinnamon rolls, roll dough thinly and sprinkle with brown and white sugar mixed with butter and ground cinnamon.

To make bread loaves, form a loaf and place in greased loaf pan.

To make rolls, form rolls into 2 inch balls and place in a 2-inch deep greased baking pan leaving 1/2-inch between rolls.

After shaping the dough you can either refrigerate or freeze it, or if using right away, allow it to rise in a warm place, free from draft, until doubled in size (anywhere from 45 minutes to 2 hours, depending upon what you've made and the room temperature).

Bake in a preheated 350°F for 25-35 minutes (rolls) or 45-60 minutes (loaves) depending up size. Bread is done when tapped underneath (it will sound hollow) and browned on top.

Remove from oven and cool on wire rack. Brush lightly with melted butter, if desired.