Choose this day whom you will serve...

My Grandma's very best and (almost) foolproof bread/roll dough recipe

This dough is absolutely great. The recipe is over 100 years old and it is highly adaptable. For one thing, it has only one rising time so it can be ready in an hour or so. You can use white flour but it works just as well with all whole wheat four (not many recipes do), you can substitute oatmeal or other grains for part of the flour, you can use soy or rice milk in place of the milk, you can use flax seed as a substitute for part of the oil. You can also cook this in an oven that has not been pre-heated, and the temperature can vary from 325-425 with only a slight change in cooking time. If you try it, let me know what you think.. Oh yeah, the spoons are not to be measuring spoons but plain eating type spoons.

1 tsp. salt
2 - 3 heaping T. yeast
1/4 C. sugar (fructose or turbinado may be used)
1/4 C. oil
1/4 C. very warm water

Mix together with a spoon, set aside for 5 minutes. In the meantime warm the milk used below...

Mix in
1 C. of warm milk
1 egg
2  1/2 C. of flour

This will make a dough that looks similar to cake mix in consistency. Set aside to rise until double, you can punch it down now and let it rise again if you need to for some reason. If not then turn out onto a floured surface and knead until smooth and elastic. Pinch off pieces of dough (size will depend on desired size of finished rolls) and place in greased baking pan, rolling once to coat (for a softer crust). Bake for about 20-30 minutes depending on temp. when they are browned then they are done.

You can also roll this out into a rectangle after kneading, and cover with melted butter, brown sugar and cinnamon and cut into cinnamon rolls. 100 year old recipes aren't typically known for being low fat, but they sure are yummy.