2 Tbsp. instant yeast (i.e. Bakipan, Fermipan)
7-8 cups white flour
2 eggs (beaten)
1/2 cup plus 1 Tbsp. sugar
6 Tbsp. oil
1 tsp. salt
3 cups water (lukewarm)
***for Cinnamon Buns:
1/2 butter, melted
3/4 cups white sugar
2 tsp. cinnamon
In a large mixing bowl, mix the yeast in with 4 cups of the flour. I use my Kitchenaid mixmaster.
Make a well in this flour mixture, add the eggs, sugar, oil, and salt. Using a mixing spoon or the dough hook of your mixer, stir to blend. I use the #2 setting on my mixer, gradually adding in the water, one cup at a time. Be sure to stop the beater and scrape down the edges. Blend well and add the remaining flour. The dough will be soft and pull away from the edges of the bowl. This may take up to 10 minutes of kneading.
Turn out onto your counter (lightly floured) knead a couple of more times before putting into another lightly oiled mixing bowl. Flip the dough over to coat it a bit with the oil that’s in the bowl. Cover with a tea towel and let rise for 15 minutes. I use the bread proof setting (100F) on the stove.
Punch the dough down and let it rise again for 15 more minutes.
When the 30 minutes of rising time has passed, the dough will have risen to the top of the bowl, doubled in size. Turn it out on your lightly floured counter, and divide it.
If you are making the cinnamon buns, roll out the dough to no less than 1/2 inch thickness in a rectangular shape.
Using a pastry brush, spread melted butter over the rolled dough. Sprinkle the brown sugar and cinnamon mixture over the butter.
Roll up, like a jelly roll, cut 1 inch slices and place these in a well-greased baking pan. I usually use any left over melted butter. Adds so much to the taste. Cover and let rise for 1 hour.
If you are making the bread or buns, form and place into a greased pan (I spray with Pam) and let rise for 1 hour.
Bake at 350F for 15-20 minutes.