Can be used for dinner rolls, twists, bread sticks and cinnamon rolls
- 3 C warm milk
- 1 T honey
- 2 T yeast – slightly rounded
- Mix together and let set until yeast is dissolved. Mixture will become bubbly. All ingredients should be at room temperature.
- 3 eggs, well beaten
- ½ C oil (safflower, olive or peanut)
- ½ C honey
- 1 T salt
- 8-10 cups Grain Place Whole Wheat Flour
Add oil and honey to yeast mixture and mix well. Stir in beaten eggs. Add 6 C flour and stir until well mixed. Then add 2 more cups of flour and thoroughly mix. If dough still remains sticky, gradually mix in more flour. If dough is not sticky turn onto kneading board or into bread mixer with dough hook, and continue kneading. Add additional flour very sparingly. Knead 5 to 10 minutes, folding and turning dough with each stroke. Dough will become smooth and silky and then sticky. Work to get the maximum of kneading on a minimum of flour.
Place in buttered crock and turn until dough is coated. Leave coated side up. Cover with cloth and place in warm spot free from draft. Allow to rise until dough doubles in size, approximately ½ hour. Punch down. At this point you may or may not let the dough raise a second time and punch down again. Shape into loaves and place in well buttered pans. Allow to double in size again, or until 2 fingers pressed into side of loaf will leave a permanent dent.
Bake at 375° for 40 to 45 minutes.
Yield: 4 small loaves or 3 average size loaves.