I have been using this recipe since my children were very young. The youngest is now 45 years old.
Bread
12 cups flour
2 envelopes rapid-rise yeast
4 cups water (110 to 130º)
4 TBSP sugar
4 TBSP vegetable oil
4 tsp salt
In large bowl mix 4 cups flour, 2 envelopes rapid-rise yeast, 4 TBSP
sugar, 4 tsp salt and stir with spoon or wire whisk to mix well.
Add 4 TBSP oil to 4 cups hot water and add to dry ingredients. Stir with
spoon or whisk to thoroughly mix (about a minute).
Add remaining 8 cups of flour a little at a time, stirring with spoon as
long as possible and then mixing with hands.
When flour has been added, knead bread for 8 to 10 minutes, flouring
hands as necessary. I mix bread dough in bowl. If bowl is not large
enough, turn out onto lightly floured table.
When dough is smooth and silky, requiring no more kneading, put into
warm, greased bowl, and cover with a towel for 10 minutes. *If using
regular yeast, let rise until doubled, about 1 to 1¼ hours.
Grease pans. Grease hands. Punch dough down and form into rolls or
bread. Makes 4 dozen rolls or 4 loaves of bread, or 2 dozen rolls and 2
loaves of bread, or any combination thereof.
Bake at 400º for 20 minutes. Bread is done when it sounds hollow. Turn
out of pans onto cooling racks and brush with melted butter.