Homemade Bread/Rolls
The perfect homemade bread recipe that can be made with white, wheat or even freshly milled flour!
Equipment
- 2 Bread Loaf Pans or 1 sheet pan for rolls
- 1 Electric stand mixer or use a bowl and whisk
- 1 pot
Ingredients
- 1.5 cups warm water
- 1/4 cup honey can substitute for sugar
- 1 tbsp dry instant yeast
- 1/2 cup milk
- 1/4 cup butter
- 1/2 tbsp salt
- 1 whole egg
- 5 cups flour sometimes a little more or less might be needed
- 1 tbsp butter for greasing pans
Instructions
- Mix warm water, honey and yeast together in the bowl of a stand mixer and cover to let yeast soften and rise for about 10 minutes.
- While yeast is rising heat up milk, butter, and salt in a pan on LOW just until butter is melted.
- After butter is melted remove from heat and whisk in the egg. Make sure the warm milk mixture is not too hot so that you do not cook the egg.
- Pour warm milk/egg mixture into the bowl with the risen yeast and mix on a low speed with the dough hook attachment.
- Slowly add one cup of flour at a time until the dough pulls away from the sides of the bowl and is tacky to the touch but does not stick to your fingers.
- Remove dough from hook and cover bowl with a wet towel and let rise for 90 minutes or until doubled.
- Grease pans with butter or baking sheet with butter for rolls.
- Shape dough and place into 2 bread loaf pans or on one sheet pan for about 32 rolls.
- Let rise for another 90 minute or until about doubled in size.
- Bake in a preheated oven at 350°F for 25 minutes or until golden brown on top.
- Brush with butter while fresh out of the oven for a shiny and tasty finish!
Sometimes I need to add a little more flour if I am using white flour and a little less flour if I am using wheat.
If using fresh milled flour mix longer before adding additional flour. Too much flour will result in flat loaves.
If using fresh milled flour rise time will be significantly less. Be sure to check and make sure dough doubles in size and does not begin to fall.
Check rolls at 20 minutes and pull out of golden brown on top
Notes
If using fresh milled flour only use hard red or white wheat berries. Soft wheat berries will not rise.
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