In mixer bowl, place 3 cups of the flour, along with the salt and sugar. Stir until well blended. Add the warm milk mixture and then blend by hand. Gradually begin adding the remaining 1 to 2 cups of flour, until the dough is firm.
Knead dough a few times, place in a large greased bowl, allowing dough to rise in a warm place for about 20 minutes. Turn out, and divide into rolls. Place bread rolls in a warm place and allow to rise for another 20-30 minutes. Bake in a 425 degree oven for 10-12 minutes or until golden brown. I sometimes brush the top of the rolls with soy milk before placing into oven for flavor.
Once removed from oven, brush
with butter while still warm to produce a nice soft crust.
Here are some helpful hints for successful bread baking:
- Using liquids that are above 130 degrees will kill the yeast in your dough, so be careful. Liquid should feel very warm to the touch, but not burning hot.
- Yeast that is old will not rise; but yeast can be stored indefinitely in the freezer. When you buy it at the store, simply pop it in your freezer until you need it.
- If you want a shiny, brown crust simply brush the crust of your dough with beaten egg whites before baking. Coating the crust with butter after baking produces a nice, soft, buttery flavored crust. Emmm.
- Not sure if your bread is done? ... tap the crust ... if it sounds hollow, it's done!
- And last but not least, be sure that your pans are well greased to avoid sticking to the sides. Butter is good. Don't use Pam cooking spray because it uses hazardous Canola Oil.