Grandma Betty's roll recipe, but in this case it's being used as bread.

Original bread recipe in black bold.  My changes and hints in purple.  - Heidi

Grandma Betty's Rolls in Bread Form

Makes 2 large loaves, 3 medium loaves, or 1 large loaf and 2 mini loaves; or about 12 medium to large dinner rolls

Ingredients:

2 1/2 cups hot water (105 - 115*F)

1/3 cup oil/butter/lard

1/3 cup sugar/honey   ** If you fill the cup with oil before honey more of the honey comes out

1 tablespoon salt

1 1/2 tablespoon yeast

5 - 7 cups + 3/4 cup flour

In large mixing bowl, whisk together (in order)

2 1/2 cups HOT water

1/3 cup oil

1/3 cup sugar/honey {I fill my cup with oil first, empty it, and then fill it with honey so it doesn’t stick to the cup}

1 TBSP salt

1 1/2 tablespoon yeast  (I use 3; makes it extra fluffy) 

Let mixture sit for 5-minutes.  yeast should be foaming & bubbly.

Put dough hook on your mixer. Next add flour 1 cup at a time until dough looks smooth & elastic, still sticky. this is good.

Knead in the bowl a few times and then turn the dough out onto a floured counter. Knead for 5+ minutes. I try to go for 7-8 minutes if I do it by hand. The dough should be soft but not sticky at this point.  Form into a ball & place in a clean, greased, covered (potentially) heat safe bowl for about 30 minutes. You can let it rise on the counter, but it will rise nicely in the oven if you either set your oven to 110*F or set your oven to 450 degrees for a minute or less then turn it off before placing the oven safe bowl inside.

When dough has risen, remove from oven. Grease your bread pans and sprinkle the counter with flour, or grease with spray oil.  Divide the dough.

Roll the dough into a long oblong shape. It is kind of fun to hear all the bubbles pop out. :) Pushing air bubbles out is very good, so roll away until they are gone.

Roll a tight cylinder, (like when making cinnamon rolls) then tuck the ends under or squish them and place it in a greased bread pan. Repeat with remaining dough.

Place loaves in warm oven {110 - 175 degrees} for about 1/2 hour or until the dough has risen to fill the pan.

Turn the oven up to 350 degrees and cook for about 30 minutes. The bread is done when you hit the top and it sounds hollow. Don’t worry about time as much as this indicator. The bread isn’t done until you hear the hollow sound. If you are worried that the crust is getting too brown, cover it lightly with a piece of foil.

Turn out on a wire rack and let cool completely before cutting. Smother the top of the loaves with butter if you desire prior to cooling. (Helps prevent them from drying out)

***Tips from another baker: I used about 3 c. white wheat flour and 3-4 cups all-purpose. It takes slightly longer to raise and cook than white bread, but not much. If you use all whole wheat the rising and cooking time almost doubles. Add a bit more honey when using more wheat flour for good flavor.

The times I list for rising and baking are approximate. Weather, altitude, your oven, the moisture content of your flour, etc. can all affect how quickly {or not} your dough will rise and bake. Make sure that you check to see that the dough has at least doubled for the first rise, filled the pan for the second rise, and that the you hear the hollow sound to know when it is done baking. All these indicators supersede any time estimates I have given.