This recipe yields 1 loaf.
- 2 C Water, warm
- 5 oz Evaporated Milk
- 1/3 C Vegetable Oil
- ¼ C Honey
- 1 oz Active Dry Yeast
- 4 C White Flour
- 1 TB Salt (Kosher or Sea is best for baking)
- Combine the all of the ingredients and mix and knead — by hand, mixer or bread machine set on the dough cycle — until you’ve made a smooth dough. If you’re kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.
- Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it’s nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you’ve kneaded by hand. Give it enough time to become quite puffy.
- Gently deflate the dough, and transfer it to a lightly greased work surface.
Shaping and baking variations –
- Shape it into a fat 9″ log. Place it in a lightly greased 9″ x 5″ or 10″ x 5″ loaf pan.
- Cover the pan, and let the dough rise for 60 to 90 minutes, till it has crowned 1″ to 1 1/2″ over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
- While the dough is rising, lightly grease two 9″ round cake pans, or a 9″ x 13″ pan.
- Divide it into 16 pieces. Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball.
- Place eight rolls in each of the round cake pans (or all 16 rolls in the 9″ x 13″ pan), spacing them evenly; they won’t touch one another.
- Cover the pan(s) with lightly greased plastic wrap, and allow the rolls to rise till they’re very puffy, and have reached out and touched one another, about 1 hour. While the rolls are rising, preheat the oven to 350°F.
- Bake the rolls until they’re a deep golden brown on top, and lighter on the sides, about 25 minutes.
- Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They’ll be hot and delicate, so be careful. Serve warm, or at room temperature.