Recipe: Quincy's Yeast Rolls #2 and How to make big fat yeast rolls

Both of these recipes do not use the bread machine. I hope these help.

QUINCY'S YEAST ROLLS #2

6 cups plain flour, divided use*
1/2 cup sugar
2 teaspoons salt
2 packages dry yeast
1 egg
2 cups hot tap water
2 sticks (1 cup) butter or margarine, melted

In large mixing bowl add 2 1/2 cups flour, sugar, salt, yeast, water, 1/2 cup melted butter; beat. Add egg and 3/4 cup more flour. Beat 1 minute.

Stir in 2 cups more flour. Pour onto floured board, knead until elastic. Grease large bowl. Turn dough once in bowl. Cover with towel. Let rise until double in bulk, approximately 1 1/2 hours. Punch down, cover, and store in refrigerator until ready to use.

WHEN READY TO USE:
Remove from refrigerator and allow at least 1 1/2 hours to rise.

Roll out dough like biscuits, cut and dip in remaining 1/2 cup melted butter. Fold over, place in pan to rise.

Bake in a preheated 400 degree F oven until brown.

*Gold Medal or Pillsbury works best.

Makes 36
Adapted from source: Uncle Phaedrus

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HOW TO MAKE BIG FAT YEAST ROLLS (QUINCY'S YEAST ROLLS)

"These beautiful versatile rolls are so tasty and you can use the leftovers for bread pudding tomorrow ;-)"

4 to 6 cups all purpose flour, divided use*
2 teaspoons salt
1/3 to 1/2 cup sugar
2 tablespoons melted butter or margarine
2 tablespoons olive oil
2 1/2 tablespoons active dry yeast (rapid rise)
2 1/2 cups VERY warm water (between 120-130 degrees) (Remember you are using Rapid Rise yeast, so temperature should be a little higher than normal)

In a large mixing bowl put 2 cups of the flour, yeast, sugar, and salt Mix until combined. Slowly add warm water. Add oil. Now start adding flour in 1/2 cup increments until you have a soft dough that begins to pull away from the sides of the bowl (about 2 to 2 1/2 more cups.

Dump dough onto a moderately floured cutting board or counter and begin to knead your dough until it forms a smooth ball adding flour to your hands and cutting board as needed to prevent sticking. Cover dough ball (just use mixing bowl you have greased to cut down on dishes) for about 15-20 minutes OR until your dough has nearly doubled in size (1st rise).

On floured counter, pat or lightly roll dough into a rough rectangle about 1-inch thick. Divide the dough using your cutter or knife in 1-inch sections. Place with one of the cut sides UP on a buttered pan with sides slightly touching. Cover loosely with plastic wrap and put in a warm place for 15-20 minutes OR until the rolls have doubled in size and the sides are touching completely (2nd rise). DO NOT OVERPROOF.

Bake in a preheated 400 degree F oven on the middle rack for 10-15 minutes or until golden brown.

Butter hot rolls and enjoy! Split and slathered with honey butter is PURE HEAVEN

*Gold Medal or Pillsbury work best.

Make 24 to 30 rolls
Adapted from source: Mixing Bowl / Former Quincy's employee & roll maker at the restaurant.