Linda’s Bread Dough Recipe
This is Linda Zuro's recipe. She never used a heavy duty mixer. Always only her hands. The dough is so very soft and pliable. You want to mix it til just barely after the sticky stage. Personally, I don't think anyone but Linda can make ther rolls turn out like hers did...but I keep trying. Sometimes she added half whole wheat flour to half white flour. Still a very light, and airy dinner roll.
2 cups water
2 T. yeast
½ cup sugar for sweet rolls OR 1/8 cup for bread rolls
6 cups flour
¼ cup oil
2 t. salt
1. Dissolve yeast in water and sugar. Let sit for 20 minutes til bubbly. Add 3 cups flour. Mix.
2. Add oil, egg, and salt. Add another 3-4 cups flour. Add enough flour to make a soft dough. Mix. Knead and rise for 1 hour.
3. For into dinner rolls or make into cinnamon rolls***
4. Rise a second time
5. Bake 15-20 minutes in 375 degree oven
Depending on the humidity of the day, you may need more or less flour.
***Cinnamon Rolls: roll or pat out dough into a rectangle. Spread with stick margarine that has been softened. Spread with brown sugar to all edges. Sprinkle with cinnamon. Roll up and slice.
For the icing: Mix confectioner’s sugar and little bit of milk at a time until the consistency you desire has been reached…thick enough to spread, NOT thin at all.