Directions: Norton's Tip: you can use a bread machine for the mixing and then transfer to a bread pan and let it rise once more. Slit the top with a razor blade BEFORE the last rise for a better rise and crust.

1. In Bowl#1, mix bread flour and our mix base together with a wire whisk. Fluff it up.
2. In Bowl#2, dissolve yeast, and honey in Luke warm water. Stir the ingredients briefly. You can increase the amount of yeast for a faster rise.
3. Add 60% of this completed bread mix to bowl#2.  Stir well, cover with a damp cloth, and let rise for 45-60 minutes.
4. Add remainder of bread mix, salt, oil and knead on the counter top until dough is smooth and elastic (if using electric bread mixer with dough hook, mix on med. for of 10-20 minutes or until full development)*
5. Use a large greased bowl.  Place smooth side of the dough down and then flip over so the oiled side of the dough is up. This will keep it from drying out on top. Let rise for 45-70 minutes until about double in size. Temperature should be 80-100 degrees F in a non-drafty area.
6. Punch down all over.  Cover with a damp cloth. Let rise again until double in size.
7. For bread : divide into 3-4 pieces, shape into loaves, place in well greased bread pans.
8. Let rise in pans until dough is approximately 1 inch over the top of the pan, about 30-40 minutes.
9. For rolls: divide into 36 pieces and place on baking sheet until dough has doubled in size.
10. Cover dough with a towel while it is raising.
11. Place in preheated oven,
    For bread: bake at 350 degrees F. for 45-60 minutes.  Smaller loaves take less time.
    
    For rolls, bake at 400 degrees F. for 12-15 minutes.
12. Remove from oven and butter tops.

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