The farm's coveted Amish White Bread recipe

[TroubleShooter]

Just some thoughts...........Eggs do not get mixed into batter, they are for brushing on the loaf if you want ..
Too hot of water will kill yeast, too cold will not activate, I use fast acting....

Directions
1.In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2.Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3.Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4.Bake at 350 degrees F (175 degrees C) for 30 minutes.

[TroubleShooter]

I used this same recipe , cut the sugar back and formed 1/2 the dough into balls. Made excellent dinner rolls, almost identical to longhorn steak house rolls...Same oven temp, but only about 20 min bake time...... With less sugar the bread was not as dense inside, in dinner roll form the kids love them for cinaminon butter, or jelly.....they are also a good breakfast roll, good with gravy, or making breakfast sandwiches....