5-51/2 Cups flour divided
3 Tablespoon sugar
2 !/2 Salt
1 Pkg. dry yeast
1 1/2 Cups milk
1/2 Cup water
3 Tablespoon butter or margarine
Combine 2 cups flour, sugar, salt and yeast in a large mixing bowl: stir well. Combine milk, water and butter in a saucepan: cook over low heat until butter melts, stirring occasionally. Cool to 120’F. to 130’F. Gradually add liquid mixture to flour mixture, beating well at high speed. Gradually add 3/4 cup flour, beating well. Gradually stir in enough remaining flour to make a soft dough. turn dough out on floured surface, knead until smooth and elastic. About 10 minutes. Shape into ball and place in well greased bowl. Turn to grease top. Cover and let rise in warm place (85’) free from drafts, 1 hour or until double in bulk. Punch dough down: turn out dough on to a lightly floured surface. and knead lightly 4 to 5 times. Shape and bake as directed for the individual recipe you are making. Yield enough dough for 2 9” loaves or 3 1/2 dozen rolls.
Old Fashioned loaves bake 375 degrees for 35 to 40 min. Glazed French bread bake 400 degrees for 20 to 25 minutes. Pan Rolls 375 degrees for 15 minutes or until golden.
This is a good soft dough recipe that can easily be made into a variety of shapes including cloverleaf rolls and crescent rolls. We've even use for cinnamon roll dough as well. It is an easy recipe to make, and very good.