I've had this recipe for a long time.
So long ago that I have no idea where I copied it from.
I Google searched for info and came up with a recipe for
Cottage Tea House Rolls, using the same bread recipe as I use.
As far as I can tell, there's no longer a Cottage Tea House
in Burkburnett, Texas. But this was their recipe once
upon a time.
2 cups milk
1/2 cup sugar
1/4 cup butter, room temperature
2 teaspoons salt
1 package of yeast
1/2 cup warm water (105*F.-115*F.)
6 1/2 to 7 cups bread flour
Melted butter
Scald milk in heavy medium saucepan. Remove from heat and stir in 1/4 cup sugar,
1/4 cup butter and salt. Cool to lukewarm.
Sprinkle remaining 1/4 cup sugar and yeast over warm water in large bowl;
let dissolve. Stir to blend.
Let yeast stand until foamy and proofed, about 15 minutes.
Stir milk mixture into yeast. Add enough flour 1 cup at a time to form a soft dough.
Turn out onto floured surface and knead until smooth and elastic, abut 10 minutes.
Grease large bowl. Add dough, turning to coat entire surface.
Cover with towel, and let rise in warm draft free area until doubled in volume, about 1 1/2 hours.
Grease two 9x5-inch loaf pans or eight 4 1/2 x2 1/2-inch loaf pans.
Punch dough down. Turn out onto lightly floured surface and knead 2 minutes.
Shape dough into loaves. Fit into pan.
Cover and let rise in warm draft free area until almost doubled in volume, about 45 minutes.
Preheat oven to 350*F.
Bake until loaves are golden brown and bottoms sound hollow when tapped, about 30 minutes.
Brush tops with melted butter, if you want to.
There's nothing like the smell of fresh baked bread.
I will resist...
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