Mix. In the mixer bowl, combine water, salt, honey, butter, and eggs on low. Add 9 cups flour, mix, then add the yeast.
Add flour. Add more flour a cup at a time (½ cup at a time after 10 cups) until the dough pulls away from the sides of the bowl.
Knead. Knead on low for 8–10 minutes until smooth and stretchy. To check, stretch a small piece thin. If light shows through without tearing, it’s ready.
Rise. Place into an oiled bowl and oil the top of the dough. Cover the bowl and set it somewhere warm (about 90℉ / 32℃) until doubled, about 1 hour.
Divide. Punch down the dough to release air bubbles. Turn the dough onto a lightly floured surface, cut it into 4 equal pieces, and shape them into logs. Place them into greased (avocado oil?) 9×5-inch bread pans (or shape into individual dinner rolls). Cover and let it rise a second time for 20 to 30 minutes until puffy.
Bake. Preheat your oven to 350°F (175°C). Bake the bread for 25 to 30 minutes until the top is golden brown and sounds hollow when tapped
Cool and Serve. Remove the bread from the pan and let it cool completely on a wire rack before slicing.
Recipe Notes
Use it for cinnamon rolls, buns, and more.
Cinnamon swirl bread: After punching dough down and dividing into two pieces , roll each piece out into a large rectangle. Mix ¼ cup sugar and 2 teaspoons ground cinnamon together. Sprinkle the cinnamon sugar mixture on top, leaving a 1-inch border around the sides. Roll the dough up very tightly into a log. Pinch the ends to seal and place into prepared loaf pans, seam side down. Continue with remaining instructions.
Raisin Bread – Add 2 cups of raisins to the bread dough while kneading the bread, then follow remaining instructions above for adding cinnamon swirl.