I got this recipe from an old cookbook that was put out by Fleischmann’s. Since I have started using whole wheat, the only thing I changed was to add 2 Tablespoons of vinegar with the butter. Also, as RaeAnne has a dairy allergy, I do not use milk.
5 3/4 to 6 3/4 cup unsifted flour
1/3 cup instant nonfat dry milk powder
1/4 cup sugar
1 Tablespoon salt
2 Tablespoons yeast
1/3 cup softened butter (or use olive oil)
2 cups very warm water (120º – 130º)
Dissolve yeast in water water with the sugar. Once the yeast has has bubbled up, add remaining ingredients. Do not add the flour all at once. Mix in enough to form a soft dough. Knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.
Punch dough down; let rise again until less than doubled, about 20 minutes. Divide dough in half; cut each halt into 10 equal pieces. Form each piece into a smooth round ball. Place on greased baking sheets about 2 inches apart; press to flatten. Cover; let rise in warm place, free from draft, until doubled in size.
Bake at 375º for 15 to 20 minutes, or until done. Remove from baking sheets and cool on wire racks.