Bread and Cinnamon Rolls

1 loaf + 16 cinnamon rolls

You can make either or both :)

Prep time 40 minutes, 3 hours waiting time.

Ingredients

2 cups warm water
2 tablespoons active dry yeast (I added 2 packets and a bit)
2 teaspoons salt
2 tablespoons and 2 teaspoons vegetable oil
1/3 cup white sugar
6-1/3 cups bread flour
1 egg and 2 Tbs water (optional)


Filling:
1/3 cup brown sugar
1 tsp cinnamon
2 Tbs butter

Directions

1. In a large bowl, combine warm water, yeast, salt, oil, sugar, and 2 2/3 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
2. Gradually add about 3 2/3 cups flour, kneading until smooth (took me around 15 minutes). Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
3. Punch down the dough and let it rest a few minutes. Pinch off around 60% and form into a loaf. Place in a greased bread pan and let rise covered until almost doubled.
4. Roll out the other 40% with a little of the flour into a rectangle around ½” x 12” x 7”. Spread the butter to ½ inch from the edges and sprinkle evenly with the cinnamon brown sugar. Roll up length-wise and pinch the ends to keep from unrolling. Cut the roll into ¾ inch segments with a sharp, thin serrated knife and place on a greased glass pan. Let rise covered until doubled.
5. Bake the loaf at 350°F (175°C) for 35 to 45 minutes. I added an egg wash first (1 egg + 2 Tbs water beaten and brushed over the top).
6. Bake the cinnamon rolls at 350°F for 20-25 minutes. I baked the rolls and the bread together.

Recipe adapted from: http://allrecipes.com/recipe/grandma-vandorens-white-bread/detail.aspx