- In a large bowl sprinkle yeast over 1/4C warm water to proof.
- Meanwhile in a large measuring cup, mix 3/4C water salt, oil, honey and egg.
- (When yeast is proofed) Add measuring cup mixture into large bowl and beat until smooth.
- Add dry milk powder and 2C of flour. Beat until smooth. SLowly add remaining flour one cup at a time until completly obsorbed (dough will be sticky).
- Cover and let rise 15 minutes. After rising, shape or refridgerate for later. (If dough is referidgerated you will shape and let rise about 1-1/2 hours before baking.)
Variations of things to do with your dough: All breads ar baked at 400 degrees F
Finger Rolls - Pat dough into an 8" square pan (using floured fingers). Use a sharp (floured) knife to cut rolls into a grid of 2 deep and 6 accross (12 finger shaped rolls). Cover (with plastic wrap is always my preference) and let rise. Bake 15-20. (This can be something you make ahead and freeze in a square- but not seperate until ready to serve.) Great for hot dogs or things of the like.
Clover Leaf Rolls- Press dough inot a greased muffin tin, filling 1/2 way. With (floured) scissors snip an cross section (like an X) 3/4 way deep. Cover and let rise. (Option - May put a slim pat of butter in each crevis of the roll.) Bake 10-12 minutes. Makes about 18 small rolls.
Cinnamon Rolls- Mix 6T warm honey and 1/2 tsp cinnamon. Press 1T of dough into greased muffin tin. Drizzle 1/2tsp honey mixture. Repeat. (tin should be about 1/2 full) Cover and let rise. Bake for 10-12 minutes. Best served warm. Makes about 18.
Bread Sticks- Use refridgerated dough and let rise 15 minutes. Pinch off 2" ball and roll into a 5" log (about 1/2" thick). Roll into sesame, poppy, caraway or dill seeds. Place 1" apart on oiled baking sheet. Cover and let rise. Bake 10 min.
Crusty Rolls- Use refridgerated dough, pinch 2" ball of the dough and slatten slightly on oiled sheet. Cover and let rise. Meanwhile put a pan of water on the bottom rack of the oven while it is preheating or mist with water using a spray bottle @5 and 8 minutes during the baking time. Bake 10-12 minutes. (This version is "crustier" than the above versions and tasty, however I would not call them "crusty rolls".)