This recipe will make four nice fat bread rolls or five smaller buns that will fit in the toaster. It has been unchanged for at least four generations, and it can keep the whole family chewing happily for weeks or sell as many as you bake when you take them to a fundraiser or market.
This recipe contains a lot of flour to mix with other ingredients, so a larger bowl makes it easier to work with. An electric hand mixer is used to prepare this bread, but a stand mixer may be another alternative with more power to handle the dense mix. The electric hand mixer used here was chosen for its power rating and its wire cutter, which creates less pull through the dough.
The first thing to do is to get all the ingredients together in the right quantities:
11 cups flour with full use
1/2 cup granulated sugar  1 tbsp salt
4 1/2 teaspoon (2 pkg) dry yeast
2/3 Cup hot water
1 teaspoon sugar
4 cups water
1/2 cup vegetable oil
1 Well beaten eggs
Step 2 – Put together the dry ingredients
Use a 13-inch large bowl and combine flour, sugar and salt and mix well, as shown in Figure 1. When this is done, hold the bowl at its sides and hit it on the countertop to smooth it out and unpack it (Figure 2). It can then be set aside for step 5.
Step 3 – Beat the Eggs
A small mixing bowl can be used to beat an egg properly with the electric mixer. It can then be set aside for step 6.
Step 4 – Prepare yeast
A medium sized bowl is needed to dissolve the yeast in 2/3 cups of warm water and a teaspoon of sugar (Figure 3). Yeast tends to rise faster in a warm environment, in about 10 minutes when conveniently placed in front of a large sunny window.
Step 5 – Prepare the dry mixture
While yeast is rising, the bowl of the dry flour mixture can be read by moving the dry mixture up the sides of the bowl from the middle and creating a hollow concave shape where the wet ingredients will be placed (Figure 4).
Step 6 – Add the wet ingredients
The beaten egg can then be added to the hollow part of the mixture, followed by half a cup of vegetable oil, four cups of warm water (Figure 5). Meanwhile, the yeast should be raised sufficiently and can be added on top of the mixture as in Figure 6.
Step 7 – Mix
With all ingredients in a large bowl, the hand mixer is used to mix the mixture which begins in the middle of the mixture and processes it to get the dry ingredients from the sides to further mix with the wet dough.
Sometimes due to the thick structure of the dough, it will start to go up in tempo, but it can be removed by lifting the mixer slightly from the mix, which slows the beats rate as it goes down and goes off and then down again for to resume mixing. At a point in time during the mixing, it becomes too difficult for the beats to turn, so the mixer must be stopped, unplugged and unplugged and cleaned from the dough during the process.
Step 8 – Kneading
This is where kneading will be completed by hand, as in Figure 8. This step can be started by holding the bowl with one hand while you make a fist with the other hand and squeeze in a twisting motion, firm but smoothly into the dough (but not punch in it!). This movement must be replicated throughout the mixture as you gradually move around the bowl, the purpose of which is to combine gliadin and gluten proteins to form gluten that makes the bread light and fluffy.
After the dry mixture has been properly mixed into the dough, it must be "folded" by pushing both opened hands under the dough at the bottom of the bowl and lifting as you bring it forth as if "folding" it over itself (figure) 9). This will reveal more of the dry mixture that needs to be sprinkled on top of the dough so that more kneading can be done and the whole kneading and folding process can be repeated for about 10 minutes or until the dough feels smooth and resilient.
Step 9 – Fix the Dough to Rise
At this stage a light dusting of flour is applied to the worktop and the dough is formed into a large soft and elastic ball placed on it . The bowl can now wipe away any clumsy dehydrated residue and pieces of flour left from kneading.
About 1/4 cup of vegetable oil can now be added to the cleaned and empty bowl before returning the dough to it. The dough ball is moved around inside the bowl and evenly spreads it around (Figure 10). The dough is left in the bowl to rise on the counter or brought into the sun, with a kitchen towel placed on top to keep warm (Figure 11).
Step 10 – Separate the dough into buns
It's time to take one of the bread bowls and pour some vegetable oil into it to grease each bun individually before letting them rise. After doubling its size, about 45 minutes, in this case, the dough can be divided into four or five separate buns as evenly as possible using a large sharp knife (Figure 12).
Each piece can then be shaped into an approximate shape of a bun by folding it all the way before dipping it in the bread pan with the oil and coating generously around it. Bun can then be placed in another bread pan before doing exactly the same thing to the next until the last bun that will remain in the same, and last, bread pan. The four or five frying pans, depending on the size they were made, can then be left to rise.
Step 11 – Bake the Bread
About 30 to 35 minutes later, the top place in the oven can be lowered so that the top of the cookware is in the middle of the oven , and the oven can be set to convective at 180 ° C (18059 ° F) heating. When the buns have doubled in size (after about 45 minutes), they can be placed in the oven for about an hour or less (maybe 45 minutes) if the buns are smaller (5-6 buns).
<img data-srcset = "https://cimg2.ibsrv.net/cimg/www.doityourself.com/660x300_85-1/874/Figure-15-591874.jpg 660w, https: // cimg2.ibsrv.net/cimg/www.doityourself.com/320x146_85-1/874/Figure-15-591874.jpg 320w, https://cimg2.ibsrv.net/cimg/www.doityourself.com/375x171_85-1 /874/Figure-15-591874.jpg 375w, https: //cimg2.ibsrv.net/cimg/www.doityourself.com/425x194_85-1/874/Figure-15-591874.jpg 425w "alt =" to set bread dough in the oven to bake a deep golden brown and should then be removed from the saucepans and placed on wire racks where they can be immediately coated with butter to keep the crust soft.