Kay Hillje
2 pkg fast rising yeast
2 c. water
½ c. sugar
2 t. salt
6 ½-7 c. all purpose flour
1 egg
¼ c. canola oil
In a small bowl, mix yeast with 1 ½ cup luke warm water. In a large bowl, mix ½ c. water, sugar, salt, egg, and canola oil. Mix well. Add yeast to egg mixture. Mix well. Slowly add flour, mixing well after each cup until dough is stiff but slightly sticky. Do not add too much flour. Grease or butter large bowl and put dough in. Cover dough lightly with butter or oil. Place a damp cloth across bowl and refrigerate for 2 hours or overnight. Punch dough down and make into rolls (roll into 3 small balls and place in muffin tin) or bread loaves. Buttering your hands make it easier to work with. Let rise for 20-30 minutes in warm place. Cover and leave until doubled in size. Bake 350º until light brown. Serve warm.