Homemade rolls! Made the house smell awesome!

I have to give the recipe credit to my awesome Grandma C in Canada. She makes the most awesome homemade bread so who else would I turn to for a great roll recipe?
It was very easy and they were a hit at my friends party. Rolls are so expensive for what they are made of and I made 30 rolls for under $3 because I had almost all the ingredients already. I could have made the entrie 60 the recipe makes for the same price!

Aren’t they pretty?!

For 60 (I halved this)

6 c of HOT water
¾ c white sugar
2 scant teaspoons salt
½ c salad oil
About 12 c flour (maybe less maybe more) For half of the recipe I ussed 7.
4 eggs
3 TBSP yeast. Note: if fast yeast just add dry to the flour. If slow yeast it has to be dissolved in good warm water with a bit of sugar until it swells and rises. Fast yeast is tiny granules, while slow yeast are tiny round balls. Anyway read on your package)

If slow- 1 c of the water (good warm water, not too hot as it will kill the yeast but if it is too cool it will not rise). Add the 2 TBSP of the 3/4 C sugar and the 3 TBSP of SLOW yeast. Put this directly into the pan you will knead the bread in and then lets it rise. It will bubble and rise to the top of the water.

In a mixing bowl beat the eggs, the oil and the sugar and salt until it is creamy and then begin to stir in the flour. When it is too stiff for the mixer, put it in the yeast mixture and stir. Then add the flour a cup or two at a time and stir and then knead the dough. For good buns don’t make the dough too stiff, it should be a bit sticky. Knead it really good (about 100) good turns. Cover it and let it double in size; knead it down and then when it rises a second time makes little balls, roll them and place them on a cookie sheet with parchment paper. We don’t use PAM (non-stick spray) or oil. The parchment paper is wonderful to remove baking. Let them rise (double in size) and bake the buns at 350 degrees for no more than 20 minutes.

I add a small amount of butter on the top immediately after taking them out of the oven.

They were tasty!

My next venture is to find an awesome whole grain recipe. Anyone have one? I know I can make this same recipe with wheat flower but I don’t want wheat, I want a whole grain that won’t be dry.

Happy baking!

Tawna
 
I think I may try this book to see if it has a good whole grain recpie in it. The whole grain bread we buy is now $3 a loaf. Ridiculous!