Gagon's Rolls 2 1/2 C warm water 2 1/2 C lukewarm milk (best if use whole) 1 C sugar 1 T salt 1/2 C melted butter (divided) approximately 12 C flour (start with 8 cups and keep adding until dough is right) 3 T instant yeast Mix in a stand mixer, the water, milk, sugar, salt and 1/4 C butter. Add 6 C of flour and mix well, add the 3 T of yeast directly to mixer and keep mixing. Add enough flour until dough is well formed and starts to become a little elastic (I'm not quite sure what this means, but I know the wetter the dough, the softer the roll, but the harder it is to work with, so you make the call). Scrape down the sides of the bowl and cover with plastic wrap or a dish towel. I leave mine right in the mixer. Let raise until dough is at least double (approx. 45 mins.). Beat down the dough in the mixer again for 3 or 4 minutes. and put on a floured surface to roll out. Roll the dough out into a rectangle until about 1/2 of an inch t...
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