During my 4th-7th grade school years we attended our church's private school. My mom, being the amazing cook that she is, became the lunch lady. Every week she would put out batches and batches of fresh bread dough that she and her friend, Desi, would use to create the most amazing dinner rolls, cinnamon rolls, and homemade hot dog wraps EVER!
The food that was served in that cafeteria could never be considered cafeteria food. We were such spoiled private school kids.
During my 7th grade year I got recruited to sift flour EVERY morning. I started the moment we arrived until the bell rang for assembly. It was kitchen boot camp. And I needed it.
Unknown to my mom, I had just found out that one of the boys in my class "loved" me. I caught a glimpse of his spiral notebook that said "I LOVE SH...." And that's all I saw before he ripped it away so I couldn't read the rest. I assumed he meant one of my two friends who's names also started with SH, but, after swearing I wouldn't tell anyone what it said, he sheepishly revealed the contents of that page to me and I was shocked to find my own name written in his scrawling 7th grade boy handwriting. That "love" lasted about two weeks when he traded me in for one of my other class mates. 7th grade love can be so fickle.
Since both my new crush and I arrived at school early I had "plans" for what that hour before school would hold. I'm sure it was God saving me from getting in trouble with a capital T, because it wasn't long after my discovery of "love" that my mom had me spending ALL my free time in the morning standing in the kitchen sifting mountain after mountain of fluffy white flour. At the time I was sure she knew my secret. Now I'm really not sure if she did or not.
And even though that crush didn't last long, there were others. Many others. And there were only 7 boys in my 7th grade class. Like I said, 7th grade love is fickle.
All of that to say, this is the bread that I spent hours sifting flour for. And it's an amazing recipe.
2 Tbl. yeast
1/2 c. sugar
2 c. warm water
Mix and let yeast soften.
1 egg, beaten (Or you can use this egg replacer if you are allergic to eggs like me!)
1/4 c. oil
6&1/2 c. sifted flour (If you use the egg replacer I used you might need a little more flour to keep it from being too sticky.)
Knead bread until dough is soft and satiny. Should be a little sticky. Let it double. Punch it down. Make into two braids or loaves, or 24 dinner rolls. Place on a greased cookie sheet. Let double. Bake at 350 for 20-25 minutes.
When they come out of the oven immediately covered one in butter and eat it! It's just the right thing to do.
Or, if you have more self-control than I do, you can also let them cool and freeze them. Enjoy!