Top Notch Dinner Rolls

From Wanda's Kitchen

1 c. warm water

2 tbsp dry yeast

1 tbsp sugar

Stir together until dissolved. Let set until foamy.

1 1/2 cups hot water (as hot as you can get it and still be able to touch it)

1/2 cup oil

1/2 cup sugar

2 1/2 tsp salt

Combine with the yeast mixture and stir.

Add 5 cups flour (I used all spelt flour for these, but have made it with all white, or all wheat, or a combination of flours). Stir well. At this point the batter will still be very sticky.

From here on, you will add at least 3 more cups of flour. Stir it in until you need to start working the dough with your hands. Push the dough down, fold it in half, push it down, fold it in half, continue working the dough. Add more flour until it is smooth and not sticky. If it feels wet or sticks to your hands, you need more flour. Slowly add it, a 1/2 cup at a time until you get a soft dough.

Shape it into a ball. Pour about 2 tbsp oil into the bottom of a large mixing bowl. Turn your dough ball upsidedown into the oil to coat the top of the dough ball and then turn it over with the top side up. Make a clean dishtowel wet with warm water, squeeze out excess moisture and cover the bowl of dough. Allow the dough to rise until double in size.

I like to turn my oven on for about 2-3 minutes, long enough to heat the oven a bit to provide a warm environment for my dough to rise. Put the dough into the oven after you turn it off! Make sure you turn your oven off before it is too hot as it will start to prematurely bake the bread! If the kitchen is too cool, it will not rise properly. Maybe you have a nice cozy spot in your house, near a fire or something. A warm summer day is also perfect for rising bread dough! But if the weather doesn't cooperate, the oven trick works every time!

When the dough has double in size, usually 1 hour later, punch it down and let it rest for 10 minutes. Shape the dough into rolls, a little larger than a golf ball. Line them into baking pans. I gently grease the pans and allow the doughballs to touch slightly. Allow to rise until double. Bake at 350 degrees about 25 minutes or until lightly browned. I brush a little butter on the tops to soften the crust!

Enjoy!

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