Tag Archives: Breads and Rolls

No Knead Crusty Artisan Bread (chefintraining)

3 c four
1 1/2 t salt
1 t yeast
1 1/2 c luke-warm water

Combine the three dry ingredients in a large bowl then pour in the luke-warm water. Stir until completely combined. Dough will look messy and not smooth and that is completely okay. Once combined, cover tightly with plastic wrap and let sit on the counter overnight. Let it rise anywhere from 12 – 18 hours. Dough will be puffed up, appear bubbly and be sticky. It won’t be in a ball shape and that is normal. When dough is done rising and ready to bake, preheat oven to 450 F. Heavily flour clean counter top or surface. Turn dough onto floured surface and shape into a round ball. Cover lightly with plastic wrap (you can just lay the plastic wrap that you used to cover your large bowl over the top) and let dough rest. While the dough is resting, place your dutch oven into the oven for 30 min to pre-heat. After dutch oven has preheated, place ball of dough in the center of the dutch oven and cover with lid. You can put a piece of parchment under it if your dutch oven doesn’t have an enamel coating. Note handles will be extremely HOT! Remember to use hot pads. Bake at 450 F for 30 min. After 30 mi, remove lid and bake for an additional 15 min until done. Bread will be golden in color.


Easy to Make Beer Bread (ehow)

3 c flour
1 T baking powder
3 T sugar
1 t kosher salt
12 oz wheat beer (see tip below)
1/4 c unsalted butter, melted

Preheat oven to 375 F. In a large bowl stir together the flour, baking powder, sugar and salt. Stir in beer until just combined. Add to a greased 8 x 4″ loaf pan. Pour butter over the top of the batter. Bake for 35 – 40 min or until the top is golden brown. Note: Be sure to use a low-hop beer! Pale ales and IPA’s will be far too bitter for this bread. Look for a wheat beer, lager or saison for best results. Customize it! Add your favorite ingredients into the flour. Think cooked bacon, grated cheese, fresh chopped herbs, even chocolate chips! Make it your own.

Evonne’s Biscuits (Evonne B.)

2 c flour (can sub 1/4 – 1/2 c whole wheat flour if desired)
1/4 t salt
2 t baking powder
1/2 stick butter
2/3 c buttermilk might need adjusting depending on flour

Mix dry ingredients together. Cut butter into flour mix until crumbly. Add buttermilk a little at a time so as not to add too much, using a wooden spoon or food processor. Dough should stick together and not be dry OR sticky. Knead until smooth for a few min. Either roll in balls and flatten, or roll out and cut (using a metal 1 c measuring cup.) Bake at 425 F for approx 12 min for medium size. Makes about 4 – 5 good sized biscuits.

Three Cheese Scones (willcookforsmiles)

2 c flour
1 T baking powder
1/4 t baking soda
2 t salt
1/2 c cold butter
2 cold eggs, whisked
1/2 c buttermilk
1/2 c freshly grated Gouda cheese
1/4 c shredded sharp cheddar cheese
1/2 c freshly grated Monterrey Jack or Asiago cheese
1 egg white & 2 t water for egg wash
2 T minced fresh dill weed for topping

Sift the flour, baking powder, baking soda and salt into the bowl of an electric mixer. Chop the cold butter into small slices and add to the dry ingredients. Mix the dry ingredients and butter until it looks like coarse crumbs. In a small bowl, whisk the eggs and buttermilk together. Add the egg mix to the flour mix while mixing on low speed. Add cheeses and keep mixing until just combined. Take the dough out onto a lightly floured surface. Knead the dough a few times (15 – 20 seconds), until smooth. Pat the dough into a circle that is about 1/2″ thick.  Preheat the oven to 400 F and line a cookie sheet with parchment paper. Using a round cookie cutter shape (about 2″ size), cut out the scone circles. (Don’t waste the remaining dough, reshape and cut out more scones.) Whisk the egg white and water for the egg wash. Brush the scones lightly and sprinkle with some dill weed. Bake for 12 – 14 min. Makes 16 – 18 scones.

Copycat Church’s Honey Butter Biscuits (recipeoftoday)

2 c flour
4 t baking powder
1⁄2 t salt
2 t sugar
1 t cream of tartar
1⁄2 c vegetable shortening
2⁄3 c whole milk
1⁄4 c butter, melted
1⁄3 c honey

Preheat oven to 450° F. Mix flour, baking powder, salt, sugar and cream of tartar in a medium bowl. Work the shortening into the flour mix by crumbling with your hands until the mix feels like cornmeal. Pour milk into flour mix and mix well. On a slightly floured surface, knead the dough about 12 – 15 times. Make dough into balls (about 2″) and place on baking sheet. Brush dough balls with some of the melted butter. Bake 10 – 12 min or until golden. Meanwhile bring the remainder of the butter and all of the honey to a boil in a sauce pan, then set the honey butter aside. When biscuits are done remove from the oven and immediately brush each biscuit with honey butter.

Bread in a Bag (recipeoftoday)

3 c flour, divided
3 Tcsugar
1 pkg rapid rise yeast (2 1/4 t)
1 c warm water
3 T olive oil or vegetable oil
1 1/2 t salt

In a resealable plastic bag place 1 c flour, sugar and yeast and add in warm water. Squeeze air out of the bag and seal. Squish with your hands until well mixed together. Let it rest for 10 min at room temp. Bubbles will form. Open bag and put in 1 c flour, oil and salt. Seal bag again and squish until well blended. Add last c of flour and continue mixing in the same manner until well blended. Remove dough from bag and put onto a lightly floured surface. Knead for 5 – 10 min or until smooth. Divide dough in half and place each half into a greased mini loaf pan. Or make 1 large loaf. Cover with a towel and allow to rise for about 30 min. Bake in a 375 F oven for 25 – 30 min or until bread is golden brown. Makes: 2 mini loaves or 1 full size loaf.

German Farmer Style Bread (Bauernbrot) (lemonblossoms)

Dough Starter

3/4 c bread flour
3/4 c rye flour
3 T honey
1 1/2 c lukewarm water
1/2  instant yeast

Add ingredients into a large bowl and mix together until smooth. Set aside for 10 min for the yeast to activate. Pour flour mix over the starter but do not stir. Cover the bowl with plastic wrap or a clean towel and set aside for at least 2 hours and up to 5 hours. The starter will bubble up a bit through the flour mix. This long rest will give your loaf a boost of flavor. Add oil to the flour mix and use a wooden spoon to stir the flour mix into the starter. As the mix comes together, remove the dough to a lightly floured work surface and knead for about 10 min or until smooth and elastic. The dough might be a little sticky. Knead in just enough extra flour to keep the dough from sticking to your hands. Set the dough aside to rest for about 10 min, then knead for another 5 – 10 min. Set the dough in a large, lightly oiled bowl and lightly oil the top of the dough. Cover with plastic wrap or a clean towel and set in a draft-free area of the kitchen to rise until doubled in size, about 1 1/2 – 2 hours. Remove the dough to a lightly floured work surface. Punch down the dough and lightly knead it 3 or 4 times. Form into a ball, return to the bowl, cover and let rise for another 45 min or so. Preheat oven to 450° F and set the shelf at the lowest level. Put a small metal pan in the oven (you will use this later). Lightly press down on the dough and form it into a ball. Sprinkle the cornmeal onto a baking sheet and set the dough onto the baking sheet, with any seams on the bottom. Lightly oil the top of the dough and cover it with plastic wrap. Set aside to rise for another hour. Use a sharp knife or razor blade to slash the top of the dough in 3 parallel lines, each about 1/4″ deep. Then slash with another set of 3 lines perpendicular to the first set. Use a spray bottle to mist the dough with water. Set the baking sheet in the oven and pour about 1 c water into the small pan to create steam. Shut the door  immediately and bake for 15 min. Reduce heat to 400° F and bake for another 35 – 45 min. (An insta-read thermometer inserted into the middle of the loaf should register 190° F.) Set the loaf on a cooling rack and let cool.

Flour Mixture

2 1/2 c bread flour
2 T caraway seeds
2 t salt
1/2 t instant yeast
1 T vegetable oil & more to grease the bowl
cornmeal – for the baking tray

Mix together bread flour, caraway seed, salt and instant yeast.

Pressure Cooker Cornbread (pressurecookingtoday)

2 8.5 oz pkgs Jiffy Corn Muffin Mix
1 c milk
2 large eggs

In a large mixing bowl, stir together the corn muffin mix, milk and eggs just until blended. The batter will be lumpy. Spoon batter into half sized bundt pan sprayed with non-stick spray. Pour 1 c water into the pressure cooker and place the trivet in the bottom. Put the bundt pan on the trivet. (Use a foil sling to help make removing the bundt pan easier.) Lock the lid in place. Select High Pressure and set the timer for 20 min. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 min and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Carefully remove the bundt pan to a wire rack to cool uncovered for 5 min. After 5 min gently loosen edges, remove from pan and cool on a wire rack.

Muffin Tin Garlic Knots (spicedblog)

24 oz pizza dough (homemade or store bought)
1 1/2 T olive oil
5 T  unsalted butter
2 T Parmesan cheese, grated
2 t garlic, minced
1 1/2 t Italian seasoning
1 t kosher salt

Spray muffin tin with nonstick spray; set aside. Divide the pizza dough into 12 equal pieces (2 oz each). Cut each piece of dough into 5 pieces. Using a circular motion, roll each piece of dough between counter top and palm of your hand until dough ball becomes tight. Place 5 balls of dough into each muffin cup. Brush tops of dough with olive oil. Cover pan and place in a warm location for 1 hour, or until dough has risen 1” over top of pan. Tip: For a warm location, put the pan in the oven with just the oven light on. Once dough has risen, bake at 350° F for 28 – 30 min or until tops of garlic bread are lightly browned. While garlic bread is baking, melt the butter and stir in the Parmesan cheese, minced garlic, Italian seasoning and kosher salt. Remove garlic bread from oven and brush with the garlic butter mix. Serve hot.

Buttermilk Kitchen Biscuits (copykat) (foodnetwork)

1/2 c  & 1 T unsalted butter, cold
1 1/2 c cake flour
3/4 c flour, divided
3 t baking powder
1/2 t baking soda
1 1/4 t sea salt, divided
2 T shortening, cold
1 cup buttermilk

Cut 1/2 c  butter into 1/2″ pieces and refrigerate it along with the shortening. In the bowl of a food processor, fitted with the steel blade, pulse together the cake flour,  flour, baking powder, baking soda and 1 t salt. Add butter and shortening and pulse to combine, until small crumbles are present. 6 – 8 times, or add buttermilk and pulse until a dough ball forms, about 5 -o 6 times. Dust a dry work surface with flour and have the remaining 1 c flour ready for kneading. Turn the dough out onto the floured work surface. With floured hands, gently press the dough out into an 11 x 8″ rectangle, about 1/4 – 1/2″ thick, dust lightly with flour and gently fold it over in thirds, like a letter. Roll or press out to a 6 x 6″ rectangle again about 2″ thick. Cut the dough into 9 squares (2 x 2″ each) with a pizza cutter. Transfer the biscuits to a silicone mat or parchment paper lined baking sheet about 1/2″ apart. Cover loosely with plastic wrap and let rest at room temp for 15 min. Preheat oven to 500 F. Melt remaining 1 T butter and brush tops with melted butter, sprinkle with remaining 1/4 t sea salt. Place baking sheet in the middle of the oven and immediately turn oven down to 450  F. Bake for 12 – 16 min until they are golden brown. Remove biscuits to a wire rack to cool for a few min.

Caribbean Rustic Fry Bake (caribbeanpot)

1 package of pizza dough
vegetable oil for frying
flour for dusting

Using the pre-made pizza dough, remove from the fridge and allow to come up to room temperature. Then open from package and divide into tennis ball size dough balls. Dust your counter, hands and rolling pin with flour so the dough does not cling or stick while working with it. (Can put the remaining dough in a freezer ziplock bag and into the freezer it goes for the next time). The next step is to put the oil to heat in a frying pan and start making the dough balls into the required circle shape. Using the rolling pin (remember to dust with flour) work back and forth, flipping to the other side until you form a circle about 6″ in diameter. When the oil is heated place the dough you just worked into a circle. Remember to place it in the hot oil in an action so it’s away from you to prevent getting burned with the hot oil. As soon as you place it in the hot oil (within a few seconds), using a fork try to flip it to the other side in a quick motion. This helps it get that even surface and allows it to swell so you have that pocket that you can stuff. Continue flipping every 30 seconds or so until it’s swollen and gets to a nice golden brown colour. Remove from the oil at this point and place on paper towels to get rid of some of the excess oil used in frying. Repeat these steps for the remaining dough you have. Serve hot so your guests will get that crunchy exterior that’s so wonderful. To stuff, all you have to do cut it open as you would slice a bagel and stuff with whatever you feel like having. Typically it would be stuffed with saltfish buljol and/or deep fried tidbits of battered shark meat and topped with coleslaw, slices of tomato, cucumber and some sort of hot sauce and/or garlic mayo.

If you’re making the dough from scratch you’ll need…

4 c flour, sifted
1 t salt
3 – 4 t baking powder
1 1/2 c water

Knead and allow to rest for about 30 minutes at least and continue with recipe.


Sally Lunn Buns (notquitenigella)

1 c milk
3/4 c butter
4 – 4 1/2 c flour
1/3 c caster or superfine sugar
1 T instant dried yeast
4 eggs
2 t salt
1 egg mixed with 2 T milk for egg wash

In a small saucepan, heat milk and melt butter on low heat until butter melts but do not boil the milk. Cool for about 15 min. Beat eggs in a bowl with a whisk until light and fluffy. Mix flour, sugar and yeast in the bowl of an electric mixer fitted with a dough hook. While mixing on the lowest speed add the butter mix and then the eggs and mix for 6 min until it becomes elastic. In the last minute or so add the salt. It will be a wet and sticky mix but don’t fret, it is meant to be like that! Grease a very large bowl with butter and place the now very sticky dough in the bowl and cover with cling film. Allow to rise for 60 – 90 min in a warm space in a draught free room. It will really rise up high! Punch it down and knead the dough for 2 min.  Can make these using greased 12 cm baking tins as they looked neater that way, or you can make these free form and they will spread out more but won’t quite get the hamburger bun shape. Divide the dough into about 10 – 12 buns and allow to rise for another 30 min. Preheat oven to 380 F. Just before they are ready, brush buns with the egg glaze and bake in oven for 15 – 20 min. Serve warm or toasted with just about anything!

Khachapuri Georgian Cheese Bread (sweetcsdesigns)

2/3 c warm water
1 t active dry yeast
1/4 t sugar
1 T olive oil
1 1/4 c flour
1 t kosher salt
2 1/2 c shredded Muenster cheese
1 1/4 c crumbled feta cheese
2 eggs (opt) OR 2 egg yolks
4 T unsalted butter, cubed

In a large bowl, add water, sugar and yeast. Let bloom until foamy and fragrant, about 10 min. Add flour, olive oil and salt to bowl and stir with wooden spoon until a soft, springy dough forms. Transfer dough to well greased bowl and let rise in a warm area for 1 hour. Preheat pizza stone in oven at 500 F (don’t add stone to a hot oven, let it come to temp in the oven so it doesn’t explode.) Generously flour a counter surface. Punch down dough and divide into 2 round balls. Roll out 1 ball onto floured surface into a large disc, about 1/4″ thick. Add 1/4 cheese mix to the center of the dough. Roll the sides to form a boat shape around the dough. Add another 1/4 cheese to the middle and place into oven. Bake 30 min or until cheese is bubbly and crust is a golden brown. Top with fresh egg and pats of butter when removing from oven. Repeat with second disc for second Khachapuri. Serve and enjoy!

Soft No Knead Dinner Rolls (recipetineats)


1 t dry yeast
1/4 c caster sugar (superfine sugar), or sub with normal white sugar (divided)
1/2 c warm water
4 c flour
1 1/2 t salt
1 c milk, lukewarm, whole or low fat
3 1/2 T unsalted butter, melted and cooled
2 eggs, at room temp, beaten with a fork


1 T butter, melted

Place the yeast and 2 t sugar in a medium bowl then pour in water. Leave for 5 min until it froths. Place flour, remaining sugar and salt in a bowl. Mix to combine. Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth. Mix until combined with wooden spoon, it will be like a thick muffin batter. Not pourable, but thick and sticky. Rise #1: Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (77 F+) to rise for around 1 1/2 – 2 hours or until almost tripled in volume. Dough surface should be bubbly. Line a 9 x 13″ tray with parchment paper with overhang. Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough. Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 3 pieces (12 in total). Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball. This stretches the dough on one side and that’s how you get a nice smooth surface on the roll. (For this step, use as much flour as needed to handle dough and avoid piercing inside into the wet dough). Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4. Rise # 2: Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray. Return tray to warm place and leave for 30 – 45 min, until the dough has risen by about 75% (less than double in size). Partway through Rise #2, preheat oven to 390 F (standard) or 350 F (convection). Bake for 15 – 18 min or until the surface is a golden brown and the roll in the centre sounds hollow when tapped. The surface colour is the best test for this recipe. Remove rolls from oven. Brush with melted butter. Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving.

Easy No Knead Cheddar Rolls (momontimeout)

2 1/4 c flour
1 T sugar
1 t salt
2 t active dry yeast
1 c milk
1 T butter
1 1/4 c shredded sharp cheddar cheese
1 egg white, lightly beaten

Combine 1 c flour, sugar, salt and yeast in a large mixing bowl. Heat milk and butter to 120 F in a small saucepan over low heat. Add milk and butter to dry ingredients and beat until smooth. Stir in cheese and add remain flour 1/4 c at a time until a soft dough forms. Cover and let rise until doubled. Punch dough down and shape into 12 – 15 balls. Place on a parchment lined baking sheet, cover and let rise until doubled in size again. Preheat oven to 350 F. Brush rolls with egg white. Bake for 20 – 25 min or until golden brown. Serve and enjoy! Makes 12 – 15 rolls.

Rosebud’s Butter Topped White Bread (thecurvycarrot)

4 1/2 t dry active yeast (or 2 packets)
3/4 c & 2 2/3 c warm water, divided
1/4 c sugar
1 T salt
3 T unsalted butter, room temp and cut into pieces
2 2/3 c additional warm water
9 – 10 c flour
4 T (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves

In the bowl of your standing mixer fitted with the paddle attachment, dissolve the yeast in 3/4 c warm water, about 5 min. Add sugar, salt, butter and additional 2  2/3 c warm water and mix gently to combine. Slowly add 5 c flour, mixing on low speed until smooth. With the mixer on its lowest speed  slowly add the remaining flour until the dough is smooth. Switch to your dough hook attachment and knead the dough for 10 min. Alternatively, you can knead all of the dough by hand. While the dough is kneading, lightly grease a large bowl with butter or cooking spray, as well as 2 loaf pans. Once the dough is ready, place the dough in the greased bowl and turn over to completely coat the dough with butter/cooking spray. Cover, and set in a warm place to rise for 1 hour. After an hour, punch down the dough and divide it into 2 portions. Working with one portion at a time, roll (with a rolling pin) the dough out into roughly 12 x 12″ squares, making sure that the thickness of the dough is uniform throughout. Slowly and tightly roll up each square, sealing the edges firmly. Tuck the ends of the roll tightly under the bread and place into your prepared loaf pans.  Repeat with the second loaf.  Cover the loaves, set in a warm place, and let rise until doubled, about another hour. Place one rack on the lowest position in the oven and preheat the oven to 425 F. Bake the loaves for 15 min then cover each loaf with aluminum foil to prevent the tops from browning too much. Once covered with foil, bake for an additional 15 min. Remove the loaves from the oven, place on a wire rack to cool, and lightly brush the loaves with the melted butter. Makes 2 loaves (feel free to halve this recipe for just one loaf).

Fast and Easy Bolillos (mexicanplease)

3 3/4 c flour
2 T yeast
1 1/4 c warm water
1/4 c canola oil
3 T sugar
1 egg
1 1/2 t  salt

Add yeast to warm water. Add  sugar and oil. Let sit for 5 – 10 min. Add flour, salt and egg. Mix as much as you can with a spoon and then plop onto a work surface. Knead with your hands until you have a smooth ball of dough. Add additional flour if it’s sticking to your hands. Divide into 8 equal parts. Roll into balls. Flatten into oval shaped disks.  Pull 1/4 of the disk towards you and seal. Now pull that part towards you and seal again. Continue until you have a tube of dough.  Give a quick roll while putting pressure on the ends to get the traditional bolillo shape. Cover and let rise for 10 – 30 min. You can optionally add a lengthwise 1/4″ deep slit on the bolillos just before baking. Bake for 8 – 12 min at 425 F. Let cool on counter and serve immediately. Makes 6 – 8 rolls. Note: Adding 2 c water to an oven safe pan and putting this in the oven as the bolillos bake should make the crust crispier. You can use a greased baking sheet or parchment paper with a sprinking of flour on it.

Super Easy Brazilian Cheese Puffs (Gluten Free) (rebootedmom)

1/3 c extra virgin olive oil
2/3 c milk
1 1/2 c tapioca flour
1 egg, room temp
1 t salt to taste
1/2 c grated cheese (like parmesan)

Preheat oven to 400 F. Grease your mini muffin pan thoroughly with butter and set aside. In your blender or Kitchen Aid combine milk, egg, oil, cheese and salt until combined. Once combined, add the tapioca flour 1/2 c at a time until all of the tapioca flour has been added. Mix well on high, scraping down the sides of the blender so that everything is easily blended. Pour the batter into your greased mini muffin tin, leaving just 1/8″space at the top. Pop in the oven for 15 – 18 min or until light golden brown. Yields 12. Note: Batter can be made ahead of time and kept in the fridge for up to 1 week.

Soft and Chewy French Bread (eatcakefordinner)

1 1/2 T instant yeast
1/2 c warm water
1 1/2 T sugar
2 c water
1 1/2 T oil
2 1/4 t salt
6 c flour

Combine yeast, 1/2 c warm water and sugar; let it proof for 10 min. Then, add 2 c water, oil, salt and 3 c flour. Mix until flour is incorporated, then gradually add remaining 3 c flour. Using the dough hook on a stand mixer, knead about 5 min, then turn out onto generously floured surface. Every 10 min, for the next hour, knead 2 or 3 times. This is what gives the crust that french bread chewiness. It is not crucial that kneading takes place at exact 10 min intervals, just make sure to come back at least 4 times in the next hour to knead the dough a few times, then form back into a ball (keep dough covered with a piece of saran wrap between kneads, so it doesn’t dry out). Divide dough into 2 portions for regular-sized loaves or 4 portions for small loaves. Spread each portion out into a rough rectangle and roll up, jelly-roll style. Take the 2 ends of each loaf and tuck under slightly. Place on a lightly greased cookie sheet. Spray a sharp knife with cooking spray and cut 3 diagonal lines into the tops of each loaf, about 1″ deep. Brush loaves with a beaten egg, making sure to get every single spot. Whatever doesn’t get covered with egg wash won’t brown. Raise until doubled or 30 min. Bake at 425 F for 10 min, then at 375 F for 18 – 20 min, rotating pan halfway through. Note: Some bread recipes tell you to keep adding flour until the sides of your bowl come clean – DON’T do that for this recipe. This bread is incredibly tender, which means the dough is going to be softer and stickier. Much of the dough will be hanging onto the dough hook and some will still be stuck to the bottom and sides of the bowl. You can tell you’ve added enough flour and you’ve kneaded the dough long enough when you can pinch off a small bit and easily roll it into a little ball in the palm of your hand. It will still be a little sticky to the touch, but not so sticky you can’t roll it into a ball.

Heavenly Rolls (illuna)

1 T yeast
1/4 c warm water
1/2 t & 1/2 c sugar, divided
1 c warm milk
1/2 c vegetable oil
1/2 c sugar
1 t salt
1 c flour
2 eggs
3 – 4 c flour
butter, melted

Mix yeast with warm water and 1/2 t sugar. Let stand until bubbly. In a large bowl mix warm milk, oil, 1/2 c sugar, salt with a wooden spoon. Add 1 c flour to mix and mix well. Add 2 eggs and beat until smooth (mix vigorously be hand). Add yeast mix and mix vigorously until smooth. Add 3 – 4 c flour to the yeast mix. Dough should be very sticky. Pour the dough into a large bowl. Cover with a tea towel and let rise for a few hours until it has doubled in size. Once the dough has doubled in size punch down and divide in half. Roll dough onto a floured surface making a circle about 12″ round. Dough should be about 3/8″ thick. Brush dough with melted butter. Cut circles with a pizza cutter into 12 pieces (like a pizza). Roll from rounded edge to the point to make a crescent roll. Place into a greased pan. Cover dough with a tea towel and let rise for a few hours until it doubles in size. Bake at 375 F until light lightly browned, which is about 15 – 20 min. Note: Touch rolls to see if they bounce back – if they do not, bake a little longer. Brush with melted butter right away while warm.