This recipe comes from Stewart’s grandmother.
| ||1½ || Tbsp. yeast |
| ||½ || cup sugar |
| ||½ || cup warm water |
| ||¾ || tsp. salt |
| ||½ || cup canola oil |
| ||2 || eggs, beaten |
| ||2 || cups milk, warmed slightly on the stovetop or in the microwave |
| ||7 || cups flour, plus more for kneading |
| ||1 || Tbsp. melted butter (optional) |
- Add the yeast and a pinch of the sugar to the warm water and stir. Let sit 5 to 10 minutes, until foamy.
- In a large bowl, combine the remaining sugar with the salt, canola oil, eggs, and warmed milk. Add the yeast mixture and stir with a wooden spoon. Add the flour one cup at a time, stirring well after each addition, until a sticky dough forms.
- Scatter a large, clean board with plenty of flour. Dump the dough onto the floured board and knead for a few minutes until smooth. If the dough needs a bit more flour, add it gradually while you are kneading. The dough should still be slightly sticky.
- Rinse a large, clean bowl in warm water and dry it, then brush the bowl with oil or spray with cooking spray. Shape the dough into a ball and add it to the bowl, flipping it over to coat. Cover the bowl with a clean tea towel and let it rest in a warm place. Allow the dough to rise for about an hour, or until doubled in size.
- Cut the dough into chunks and shape into balls. Pull down the sides of each ball a few times, pinching the sides together and tucking them under the bottoms of the balls. Place the balls on lightly oiled pans. Press down on them slightly to flatten, and cover with tea towels. Let rise until doubled in size, about an hour.
- Bake at 375 degrees until brown, 15 to 20 minutes. Remove from the oven, brush with melted butter if desired, and let cool on a wire rack.
The science of baking