6 1/2 C flour
2 pkg. instant yeast (or 4 1/2 tsp)
3 T sugar
3/4 tsp salt
3 C warm water
2 T melted butter
Put 3 1/2 cups flour, yeast, sugar and salt into large bowl. Mix all together and add warm water and melted butter to dry mixture. Blend together till moistened and beat well to incorporate air into batter. Gradually add remaining flour a little at a time until you have a stiff batter. It may not take the full amount depending on weather, etc. Cover and let rise in warm place until double. This takes about half an hour. Stir the batter down and spread in greased loaf pans. Be sure to grease around the rim of loaf pans as well. Cover and allow to rise till batter reaches the top of the pans. Also about half an hour. Bake at 350 degrees until golden brown. I hesitate to give a baking time as ovens vary so much. Just watch it the first time, then you will know. Mine takes about 20 minutes. Brush tops with butter as soon as you remove loaves from oven, then carefully remove from the pans. If you do not have a wire rack to cool them on, put them on 2 or 3 layers of paper towels. You need a good bread knife to slice with and it is better to wait till completely cool before slicing.
If you would rather make rolls, just add enough flour to make not just a stiff batter, but one you can form and shape. They are pretty when you put 3 little balls in each well of a muffin tin. They are good just made into rolls and plopped in a cake pan till it is full!! I had rather make rolls than loaves, don't know why....just a preference.
You can also make cinnamon rolls with half of the dough you made for rolls. Just foll out dough into a rectangle, brush with melted butter and sprinkle generously with sugar and cinnamon. Roll into a log, like for a jelly roll and cut equal slices of the log, place cut side down on baking sheet. Bake at 350 degrees till brown. Glaze with a powdered sugar glaze or mix a little white corn syrup with canned frosting, whatever your little ole' heart desires!
Oh, I almost forgot. If you are using self rising flour, be sure you omit the salt!!! You do not have to use plain flour, even though most yeast recipes say plain. You can use self rising, but just do not add salt. I almost always use self rising for everything. It is just easier not to add the salt and baking powder. Besides the baking powder in self rising will only help your bread or whatever to rise.