homemade bread-rolls

Here is my homemade bread entry for the old ways summer of giving cookoff challenge. The cookoff challenge is going on until September 15th to help raise money for living expenses and daily needs for two precious people, Teresa and Junior. Life has thrown some major changes and difficult challenges at @OldWaysGardeningandPrepping and her other half. He is now disabled no longer able to work because of health issues. He was finally able to have a surgery that saved his life and there may be more he has to have down the road. I wish for them abundant blessings. #oldwayssummerofgiving #cookoffchallenge Here’s the recipe For the sponge: 5 teaspoons of yeast 1 and 1/2 cups of very warm water 4 tablespoons of softened butter 2 cups of all purpose flour Stir together until thoroughly mixed. Cover and let it sit until it’s bloomed and foamy. To the sponge add: 2 teaspoons of salt 5 tablespoons of sugar 2 cups of all purpose flour 1/2 cup of milk at room temperature Mix on speed 2 for 2 minutes. Then gradually add 1 cup of flour. Add more flour if needed so that the dough is slightly sticky. Once dough is at the right consistency, mix on speed 2 for 3 minutes. Lightly oil a bowl and set dough in it, flipping it so there is a light coating on both sides. Cover and let rise until a little over double in size. Punch down and divide in half if making bread. On a floured surface, roll out into about a 9x12 rectangle. Tightly roll up dough and pinch seam together. Pinch ends and fold under. Place in greased loaf pans, lightly brush with butter, cover, and let dough rise until double in size. Bake at 400 degrees for 18 to 20 minutes or until medium brown and brush with butter. For rolls, pinch off dough in desired size and fold each one into itself to remove air bubbles and place on greased pan. Follow same directions as you would for the bread loaves.