Talking About Bread

Mom’s Rolls
4 c milk
1 c cold water
2 pkg dry yeast
3/4 c cooking oil
1/2 c sugar plus 1 Tbsp (or heaping 1/2 c)
13 c flour
Scald milk. Add cold water (use ice water to cool quickly). Mix all dry ingredients, including dry yeast. Add all liquid, mix in and knead well. Raise until doubled. Knead down and knead well (for about 2-3 min). Raise again and knead again. (Knead each time you punch dough down.) The last time, knead five mins. Rest dough for 5 min. Grease 2 jelly –roll pans or large cookie sheets. Form into rolls by rolling bits of dough vigorously between palms of hands. Cough balls should touch on pan but not tightly. Raise until a finger pressed against and edge leaves a firm print. Bake at 400 for about 20 min or until lightly browned. (This dough can be used for cinnamon rolls-add 1 well-beaten egg back in the mixing stage. Add with the liquid ingredients.)

Manti Temple Wheat Bread
1 c milk, warmed
5 1/2 c water
3 Tbsp yeast
1 c oil
2/3 c honey
2 Tbsp salt
12 c whole-wheat flour
4 c white flour
Mix yeast and milk, water, oil, and honey together after yeast has risen. Add, gradually, the flour, mixing well. Knead and raise as usual. Bake at 350 oven for 45 min.