K_in_the_Kitchen can you post the recipe for the bread, rolls, etc.?
This recipe was originally from a big called "Scratch It With Sandy" that appears to no longer be a valid website. I've added my notes :) Also, I have big bread tins, so I double the recipe, and then I can bake three items, usually two loaves of bread and one of the following: pan of dinner rolls, pan of cinnamon rolls, or pan of New England style hot dog buns.
INGREDIENTS:
2 C warm water about 110-120 degrees
⅔ C white sugar (this is a lot, and it makes the bread delicious, but you can cut it down)
1½ T yeast (I use SAF Instant, and the time I used regular yeast it took a long time to rise)
1½ t salt
¼ C vegetable oil (I use avocado oil or a stick of butter, melted)
6 C flour (I use all purpose unbleached and it works beautifully)
INSTRUCTIONS (as written by recipe author):
Place sugar and water in bowl
Sprinkle with yeast and let dissolve 5-15 minutes
Add salt, oil and half the flour mix together.
Add remaining flour. Change to dough hook and mix till its pulling away from the sides.
Pull out onto lightly floured surface and knead shortly
Place in greased bowl flipping to cover both sides.
Top with saran wrap or damp warm towel
Set aside in draft free area and let rise till doubles in size. About 1 hour
Remove cover and punch down.
Lay out on lightly floured surface and cut in half.
Flaten out into rectangle and "jelly" roll into a loaf.
Pinch ends together and place in greased 9x5 bread pans.
Repeat with other half.
Cover and let rise till double in size about 30-50 minutes.
Pre-heat oven to 350 degrees.
Once double in size bake for 25-30 minutes.
Pull out and brush top with butter.
Let rest 10 minutes before removing to cooling rack
I find these instructions inadequate and use my own method, adapted for my mixer which is an Ankarsrum. For my mixer I add water, oil, salt, sugar, and half the flour, mix briefly, add instant yeast, and then quickly add the rest of the flour. Once it's incorporated and the dough is slightly tacky but not sticky at all, I mix for about 5 minutes on a medium low speed using the roller and scraper, not the dough hook. I'm going to assume you know the rest of the process for baking bread, lol. A few tricks I use are rising the dough in a container marked with quarts so I can clearly see the doubling, doing a 10 minute bench rest after dividing dough but before forming rolls or loaves, forming rolls and loaves on a silicone mat and never adding flour at that stage, and using plastic hair processing caps to cover my items as they do the final rise.
