Recipe ingredients
- 1 package active dry yeast
- 2 teaspoons granulated sugar
- 1 3/4 cups warm water
- 1 teaspoon salt
- 6 cups sifted all-purpose flour
Recipe method
- Stir yeast and sugar together in a large bowl. Stir in warm water.
- Add salt, then beat in flour, 1 cup at a time, beating well after each addition.
- Add flour a tiny bit at a time after the first 4 cups, just until the dough becomes too stiff to stir.
- Turn out onto a lightly floured board and knead 8 to 10 minutes or until smooth and satiny.
- Place in a lightly greased bowl, turning to grease the top of the dough, then cover with a sheet of wax paper and a towel.
- Let rise in a warm place free of drafts about 1 hour or until doubled in bulk.
- When dough has doubled, punch it down and allow to double again. Cut dough into 36 equal pieces.
- Shape into football-like rolls, twisting each end. They should be rather flat with twisted ends.
- Lay rolls about 2 inches apart on a lightly floured baking sheet.
- After shaping the rolls, slash the tops with a sharp knife or scissors.
- Cover with a towel and let rise until doubled in bulk.
- When nearly doubled, preheat oven to 400 degrees F and lightly oil the tops of the rolls with a pastry brush.
- Bake for 20 to 30 minutes or until lightly browned.
Other yeast bread recipes:
Bolillos recipe
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