FOR 2 Loaves or 32 Rolls:
2 packages rapid rise dry yeast
2 3/4 c. warm water (warm, not hot; like room temp)
3 T. sugar
1 T. salt
3 T. olive oil
Bread flour (At least 6 cups – and more for kneading)
FOR 1 Loaf or 16 Rolls:
1 package rapid rise dry yeast
11 fl oz. warm water (warm, not hot; like room temp)
1 1/2 T. sugar
1/2 T. salt
1 1/2 T. olive oil
Bread flour (At least 3 cups; more for the board)
Add water to yeast in a large bowl; I use my KitchenAid mixer, using the whisk attachment to blend. Let stand for 5 minutes. Add sugar, salt, and oil and mix either slowly with mixer, or by hand with whisk, until dissolved.
Add flour, one cup at a time, mixing well (if using standing mixer, use the paddle attachment). When the mixture becomes un-mixable, knead bread mixture on floured surface for about 10 minutes (if using standing mixer, switch to the dough hook, and knead this way for 10 minutes), adding flour as necessary to keep it from sticking.
Form into ball, and place in well-oiled metal or glass bowl; cover with a towel, and allow to rise until double in size (at least 1 hour; to up to 2 hours) in a warm place. Knead again, adding flour if needed.
FOR LOAVES: Place in buttered, floured loaf pan(s). Cover with a damp towel, place in a warm area of the kitchen. Let rise again for at least 30 minutes. Bake at 350 degrees for 35-40 minutes. When out of the oven, spread a thin layer of butter on each loaf. Allow to cool completely; store in airtight bags.
FOR ROLLS: Split dough into 16 or 32 (if making whole recipe) uniform balls, and place on buttered or parchment lined 9×13″ or 10×15″ pan (or cookie sheet). Their sides will touch, and that’s ok. Cover with a damp, towel, place in a warm area of the kitchen. Let rise again for 30 minutes. Bake at 375 degrees for 14-17 minutes. When out of the oven, spread a thin layer of butter on each roll. Allow to cool completely; store in airtight bags.