10 1/2 cups white unbleached bread flour
1/2 cup sugar
1 tablespoon salt
3 rounded tablespoons saf-instant yeast
3 tablespoons liquid lecithin*
4 cups hot tap water
Mix dry ingredients (in bread mixer). Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. (You want the dough to be sticky and to stick to your fingers when you touch it). Make sure it's the right consistency before mixing it again. Mix for 5 mins. (Do not add water or flour to the dough after it has finished mixing). Spray counter and pans with Pam (and hands if needed).
For crescent rolls, cut dough in fourths, flatten on top of a pizza stone (in a circle) and cut like a pizza. Roll into crescent rolls. You may add mozzarella cheese sticks to the middle of the rolls before rolling up. (Cut mozzarella cheese sticks length wise and then down the middle making four slices) Spray pan with Pam and place rolls.
Let rolls rise for 25 mins.
Bake at 375 degrees for 10-15 mins.
*Squeeze or pour approximately 3 tablespoons of lecithin directly into the bowl, do not measure. It is so thick and sticky, it doesn't do well with measuring spoons.
For whole wheat bread, use the same recipe but add one cup of applesauce as part of the hot tap water. Mix for ten minutes.
Instead of rolls, you can make four loaves of bread.
TOPPING:
Italian Rolls Seasoning
-melt 2 sticks of butter
-add garlic powder to taste
-a little bit of seasoning salt
-italian seasoning
-parmesan cheese (from the can)
There are no measurements, mix how you would like. Right after the rolls pop out of the oven, spread topping on top. You may need more butter and you just adjust the ingredients. (I like lots of parmesan cheese, so you may want to sprinkle that on top afterwards as well)
Good luck!
