This versatile classic frequently receives compliments. It can be made into rolls and bread-sticks. With a little cornmeal it becomes pizza dough.
It also serves as the foundation of Lunch in a Bun, a popular menu item at Trego School. For lunch in a bun, each bun has a filling. Sometimes, it is taco meat and cheese. At other times, they are filled with pepperoni, ham and cheese, then served with marinara sauce.
These numbers in this recipe are reduced to result in a smaller amount of bread than is produced in the school kitchen.
Single Rise Dough
2 Tbsp. Active Dry Yeast
3 Tbsp. Sugar
3 tsp. Salt
1 cup Water
1 cup Warm Milk
1/3 cup Oil
6-6 & 1/2 cups Flour or Bread Flour
- Decide on which mixing method you would like to use
- If dissolving yeast in warm water, use a water temperature of 110 degrees
- If mixing the yeast right in with the dry ingredients, use a water temperature of 115-120 degrees
- Mix as much flour as possible in using a mixer. Work the remaining flour in by hand and knead until the dough is smooth and elastic
- After mixing and kneading process is complete, let dough rest for 10 minutes
- Scale into proper size units (bread loaves, sandwich buns, dinner rolls, cinnamon rolls, etc.
- Mold your dough into the shapes you will be making. Pan into the proper sized pans.
- Proof the dough units until almost double in bulk. When touched gently, a unit that is fully proofed will full out the dent slowly.
- Bake at 375 degrees for 30-35 minutes for loaves and approximately 15-20 minutes for dinner rolls and smaller units.