My perfect rolls/bread

Here's my step-by-step recipe for rolls/bread. I've perfected this recipe over time to make- what I believe- is the perfect rolls:

I take 1 tablespoon of yeast, 1 cup of luke- warm water and 1 tablespoon of sugar and mix it gently in a separate bowl.

In a large glass or metal bowl I add 1 cup of barely warmed up milk, or water, 1/2 cup sugar, 1 stick of real butter, 1 teaspoon of salt and 2 eggs.

I then add the bowl of yeast mixture and mix that together.

Following that I slowly add ONLY* 4 cups of flour and stir until dough is thoroughly mixed together. Dough will be very sticky.

I spray the top of the dough with Pam and cover with a damp light weight kitchen towel.

I let it rise for 2 hours.

If I am making Fry Bread-

I cover my counter and hands with flour, pull out a handful of sticky dough and cover it with the flour until it's soft and pliable {not sticky} and can be rolled into a small plate sized circle.

I poke my finger through the middle of the circle to make a good hole. In an already HOT pot of oil-{make sure to heat lots of oil. Make it deep. You don't want the fry bread touching the bottom of your pot or pan. It will burn.}

I add the rolled out dough to the oil, let it lightly brown on each side, making sure it's been cooked thoroughly, then with metal tongs,

I pull the Fry Bread out and place on a ready platter covered with paper towels.

I keep doing this until all my Fry Bread is done.

If I'm making rolls or bread:

Once I've let the dough rise for 2 hours- I poke it down.

I put flour all over my counter and hands- and knead a little more flour into each dough gob as I form it into a rolls {making it soft & pliable- not sticky}. Or a giant gob of dough to form into loaves.

I put the dough on a Pam sprayed pan that I am to be baking it in- and I let it rise for another 2 hours- or until it doubles in size, again.

I then bake it at 350 degrees for 12-15 minutes.

I baby my rolls- I only like them golden brown- so I check often to make sure I don't over cook them.

Once I pull out of oven- I take a stick of real butter and coat the tops generously.

And there you have it- the perfect rolls, bread or Fry Bread! {I also use this same recipe for my cinnamon rolls.} Of course, I double or triple this recipe for my family. I get lots and lots of compliments on my rolls/bread....so I must be doing it right!

*I add only 4 cups at the start because you will be adding a little bit of flour later on as you are forming your rolls/bread dough. In the end, it's just enough to make the flour the perfect balance so it's not thick and dense bread. I like fluffy bread.