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White Yeast Rolls


2 cups water: warm
4 tbsp butter: melted
2 eggs
6 1/2 cups bread flour
1/3 cup sugar
2 tsp salt
4 tsp yeast


This recipe assumes you are using a Kitchen Aide or equivalent with a dough hook attached.

Add the warm water to a bowl, add the sugar and sprinkle on the yeast. Stir with the dough hook for a minute or so and then allow the yeast to start working (10 minutes or so).

Add the eggs, salt and half the flour and mix with the dough hook. Add the melted butter and mix. Add the rest of the flour and leave the dough hook running for a few minutes. The dough should pull away from the sides of the bowl. If it does not, add a bit more flour.

Cover the bowl and let it rise for 30 minutes to an hour.

Divide the dough into 24 pieces and shape into rolls. Place in an 9" by 13" baking pan and allow to rise until they are about 3 inches tall.

Place into a 325F oven for 35 to 40 minutes. If they appear to be browning too much, cover the top loosely with foil.


For smaller rolls when you are not feeding a hungry dining hall, halve the ingredients and divide the result into 16 pieces. Place in a 8" by 8" pan. You may want to raise the oven temperature to 350F and it will take 30 minutes to cook.


A typical supper at the Hall needs 6 dozen rolls