3 cups of warm water
3/4 cup of honey (room temp)
2 packages of dry yeast
1/3 cup of melted butter
4 cups of Camas Red Fife Flour
2 tsp salt
3-4 cups of Red Fife Flour.
In a large mixing bowl combine water, honey, yeast until yeast softened (approx. 5minutes). Use your bread hook mixer attachment. Add the butter and the flour one cup at a time while on low speed until all 4 cups are incorporated into the liquid. Mix for 7 minutes on low speed. Add Salt and then add 2-3 cups more flour to the mixture one cup at a time until a stiff dough forms.
Sprinkle 1 cup of remaining flour on a clean surface, knead for 8-10 minutes until dough is smooth and elastic. Place dough in a greased metal bowl smooth side down and turn to create top. Cover bowl loosely with damp towel and place in a warm draft free place until dough doubles in size. Approximately 1 hour.
Punch dough down, knead for 1 minute and let rise again until doubled. Punch dough down a second time and then shape your rolls into your pans. Place in a warm place and allow to rise to the top of pan. Around 45 minutes. Bake at 350 degrees for about 1 hour or until golden brown. Brush with butter and ENJOY!
