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Combine water and oil.
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Stir in yeast and let dissolve.
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Add eggs, sugar and salt, stir to dissolve.
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Add Gluten mix in well.
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Add flour 1 cup at a time until dough is sticky.
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Turn dough out onto floured surface.
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Knead in enough dough until it is a nice and soft ball.
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Grease the bowl with Crisco or butter.
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Place the dough back in the bowl and cover with plastic wrap or a lid.
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Let rise until double about an hour.
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Roll out on floured surface in a rectangular shape, about ½ inch thick.
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Spread with ½ cup melted butter.
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Add desired ingredients, roll from short end for big rolls or shorter end for small rolls.
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Cut 1½ inches thick.
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Place about 1 inch apart on cookie sheet sprayed with nonstick spray.
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Let rise until double, place pan in middle of oven to assure even baking.
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Bake at 350 for 18 minutes until golden brown.