This light dough makes a bunch of what you like most. I often make it into Dinner Rolls and Cinnamon Rolls all at once. Just the other day I used half of it to make my Ham and Swiss Pockets and the other half to make Cinnamon Rolls.
Ingredients:
3 1/2 cups warm water
1 cup oil
3/4 cup sugar
6 Tbsp SAF yeast
3 eggs
10 1/2 cups flour
Mix the warm water, oil, sugar, and yeast in a large bowl. I like to mix it with a whisk. Let it rest for 15 minutes. When you come back it should be super frothy and bubbly.
Add the flour and eggs. Mix the dough with your hands, place the dough on the counter and then knead it for 5 minutes. It will be sticky, if it's too sticky feel free to add a bit more flour.
Spray a large bowl with cooking spray. Place your dough in the bowl and cover with a thin cloth. Let it rise for 30 minutes or until double in size. Punch dough down and form into your desired rolls or cinnamon rolls, bread pans, etc. Let it rise one more time, about 30 minutes or until double in size.
Bake in 350 degree oven for approximately 15 minutes for Cinnamon Rolls, 20 minutes for Dinner Rolls, or 11 minutes for Ham and Swiss Pockets.
