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1
Put butter and salt in a dough pan or a large bowl.
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2
Pour boiling water over the butter and salt and set aside for a few minutes to cool down a bit.
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3
Crumble the yeast into a small bowl, add 1/2 cup warm water, set aside for a few minutes to allow the yeast to proof.
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4
Add eggs to the water, butter/salt mixture and beat well.
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5
Add yeast mixture and mix in sourdough starter, if using.
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6
Stir in 5 cups flour and beat well.
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7
Add 3 more cups flour and mix as well as you can.
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8
Pour the 9th cup of flour onto a bread board or canvas.
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9
Knead until smooth.
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10
Place in a greased bowl or dough pan.
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11
Turn to grease the top of the bread.
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12
Cover and set in a warm place to rise until double.
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13
Preheat the oven to 350 degrees F. Punch down dough and work until smooth.
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14
Shape into rolls and place into greased pans or Dutch ovens.
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15
Let rise until double and then bake 20 to 30 minutes.
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16
This recipe will fill 12 and 14-inch Dutch ovens.
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17
I have used this recipe in camp with fine success by not allowing much of a second rise.
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18
It will also make up nice as a sweet roll by adding raisins or nuts if you have them.
