Recipe: Mama's Yeast Bread or Rolls

Mama's Yeast Bread or Rolls
alt.creative-cooking/Paul Azkoul
Makes 3 loaves or 2 dozen rolls

Here is a terrific dinner roll recipe. They are so good, you will not believe it. They are moist and tender. I cannot stop eating them. These are a recipe I got from K-Pauls down in New Orleans.

About 7 cups all-purpose flour, in all
6 Tbsp sugar, in all
1 1/4 tsp salt
2 1/2 pkg. of dry yeast
2 1/4 cups hot water (105 to 115F)
1/4 cup vegetable oil
1 Tbsp unsalted butter, melted (optional)

In a large bowl mix 6 cups of the flour, 5 tablespoons of the sugar and the salt. In a separate bowl combine the yeast and the remaining 1 tablespoon sugar with the hot water. Let sit 5 to 10 minutes; stir until yeast thoroughly dissolves. Add oil to liquid mixture, stir. Add half the liquid mixture to flour. Mix with hands to moisten flour as much as possible. Add remainder of liquid mixture to dough and mix until flour is thoroughly incorporated. Turn onto a lightly floured surface and kneed by hand until smooth and elastic to the touch, about 15 minutes, gradually adding about 1/2 to 1 cup additional flour (add only enough to keep dough from sticking). Place in a large greased bowl and then invert dough so top is greased; cover with a dry towel and let stand in a warm place (90 to 100F) until doubled in size, about 1 hour. (Place in a slightly warmer place if dough has not doubled in 1 hour). Punch down dough.

To make the bread: Divide dough into 3 equal portions. Form each into a ball, then shape each into a loaf, stretching top and tucking edges under to form as smooth a surface as possible; pop any large air bubbles by pinching them. Place in 3 greased 8 1/2x4 1/2-inch loaf pans. Cover with the towel again and let rise until almost doubled in size, about 30 to 45 minutes.

Bake at 325F until browned, about 45 to 50 minutes, rotating the pans
after 25 minutes for more even browning; brush tops with melted butter and bake until done, about 5 to 10 minutes before removing from pan. Let cool about 1 hour more before slicing.

To make rolls: Pinch off enough to make about 1 1/2-inch balls. Roll dough into smooth balls with hands. Pop any large air bubbles by pinching them. Place in a greased 13x9 baking pan, with rolls fitted snuggly against each other and sides of pan. Cover and let rise until doubled in size, about 35 to 45 minutes. Bake as bread.

To test for doneness, carefully remove one loaf or roll from pan; bottom should be evenly golden brown, and when bottom and sides are gently squeezed they should spring back into place. In high humidity areas store in paper bags or bread box (instead of airtight containers) so the bread can breathe.