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1
In a large bowl, combine 4 cups flour with all of the remaining ingredients (except the water). Gradually beat in 4 cups hot water (120-130 degrees F) until just blended.
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2
Beat 2 minutes occasionally scraping bowl. Gradually beat in 2 cups flour or enough to make thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (5 to 6 cups) to make soft dough.
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3
Turn dough onto lightly floured surface and knead until smooth and elastic adding flour as needed, about 10 minutes.
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4
If you are freezing this . . . Cut dough into 4 pieces; shape each piece into ball. Place balls on greased cookie sheets; cover with plastic wrap and freeze until firm. When firm, remove balls from cookie sheets; freezer wrap and return to freezer.
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5
If you are baking the same day . . . Cover the dough loosely with a towel and let rise in warm place until slightly more than doubled, about an hour.
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6
Shape into loaves and place into greased loaf pan or shape into rolls and place on a baking sheet. Cover, let rise until rolls have doubled or loaves come an inch above the loaf pan.
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7
Bake in preheated oven at 350F for 35 minutes or until loaf sounds hollow and internal temperature is at least 195. Remove from cookie sheet/pan immediately; brush top with butter and cool on wire rack
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8
If dough is frozen . . . About 6 hours before serving, remove as many dough disks from the freezer as needed. Unwrap; place on greased cookie sheet and let stand at room temperature, loosely covered with wax paper, until completely thawed, about 2 to 3 hours. Then let rise in a warm place (80-85 degrees) until slightly more that doubled, about 2 hours. Then bake as above.
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9
Will make 4 loaves or 24 large rolls.
