Georgia's Rolls

Georgia's Rolls (Missouri)

6 cups of water
1 cup brown sugar
1 cup white sugar
1/2 cup vegetable oil
1 Tbl salt
5 pounds white flour plus 1 cup
3 packages dry yeast, 2 tablespoons brown sugar
1/2 cup luke warm water

Mix yeast and 2 Tbsp brown sugar in 1/2 cup luke warm water.
Set aside. Spread 2 sheets heavy duty aluminum foil on counter to cover space to knead dough.

In large bowl add 6 cups water, brown sugar, white sugar, salt, and oil.
When yeast has activated add to this mixture.
Stir.
Dump in most of the 5lbs of flour and stir.  Put remaining (2 cups) flour on foil.
Turn out the sugar flour mixture on countertop. Let it sit while you wash your large bowl, dry and put
oil in bowl and rub inside of bowl.

Start to add flour to your bread mixture as you knead. It will be sticky. Knead and add flour to bottom of mixture. Add more flour if needed.

Knead for about 10 minutes. Let rise until double in size.

Punch down and let rise again

Grease cookie sheets or jelly roll pans with Crisco.
Make bread into rolls. I like large rolls so you will get about 15 rolls on a jelly roll pan.

Cover pans of dough with cloth. Let rise until double again.

Bake rolls in 350 degree oven for 15-20 minutes. All ovens differ.  If your rolls get dark on the bottom turn your oven down to 325.  This should yield about 45-50 rolls. When rolls are done brush tops with butter.