I've been making yeast bread for over 30 years now. This recipe isn't really for someone trying to make yeast rolls/bread for the first time, as it did require some tweaking. Yeast bread dough isn't, as a rule, supposed to be so sticky you have to pour it like a batter. You should wind up with a ball of dough that is silken to the touch and springs back when pushed a little. I had to use about 8 cups of flour, give or take. After 30+ years, I know when a batch of dough will be good and when it will be crappy. In this case, it will be a good batch. I'm thinking perhaps the poster of this recipe is sort of like me: Most recipes are in my head & I have to show someone versus try to write it down as I don't really use traditional measurements. My cooking teachers were Old School Southerners, ya used yer eyeballs & yer hands, not measuring cups & spoons. So, I'm giving the poster a break, 'cause if I tried to write my recipes down, they'd need lots of tweaking and work, too. :-) Rule of thumb for this recipe? Not for newbies. Intermediate & Advanced bakers should know how to work around the glitches. If not, well, ya need more practice!
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I've been making yeast bread for over 30 years now. This recipe isn't really for someone...