In a glass measuring cup, add ½ cup warm water and dissolve 1 tablespoon sugar. Add in 2 tablespoon Quick Rise yeast and stir. Set aside to bubble and get foamy. It should foam up nicely in about 5 minutes.

When the yeast mixture is nice and frothy. (see photo), add it to the stand mixer and stir on low for another minute.

Knead on low for 5 minutes. Turn off the mixer, but leave the kneading hook down in the dough and cover the mixer bowl with a towel.

The dough will be very wet and soft, softer than you would expect for a traditional bread dough.

Set the timer for 10 minutes and keep the bowl covered and the dough hook in the dough.

After the timer goes off, mark one tally on your sticky note and turn the mixer to low to "knead down" the dough for 5 to 10 seconds. Turn off the mixer and scrape down the dough off the hook with a silicone spatula. Cover the bowl with a towel and set the timer for another 10-minute "rise"

Repeat the 10-minute "rise and knead down" steps until you have six tallies on your sticky note (60 minutes)

When you have completed the 6 "rise and knead down", dump dough out onto a lightly floured surface.

Cut dough into two portions (for French bread). *see notes for portioning out larger loaves, sandwich loaves, rolls, and buns

Use a rolling pin to roll out each portion into a 9x13 rectangle (approximate). Make sure to roll out the big air bubbles if there are any.

Starting on the long side of the dough, roll up into a log like cinnamon rolls. Tuck the ends of the bread under and slightly pinch together so it holds its shape. Transfer the loaf to a baking sheet lined with parchment paper. Repeat rolling and shaping with the second portion of dough. Place on the same pan with a few inches of space between the loaves.

Lightly cover the dough with your towel and set the timer for 20 minutes.

In the 20 minutes, preheat the oven to 375 degrees. Make an egg wash. You will whisk together one whole egg with 1 tablespoon water.

After 20 minutes, score the top of the bread in 3 places with a sharp knife and brush the surface of both loaves with the egg wash.

Bake for 22-25 minutes until golden brown.

Divide dough into 3 equal portions. Grease 3 glass bread pans

On a highly. floured surface, use a rolling pin to roll out a portion of dough to approximately a 10x6 rectangle. just slightly bigger than your bread pan. Starting at the long edge, roll up the dough tightly, tucking under the ends and placing the seam down in your greased bread pan.

Repeat with the remaining 2 portions of dough. Cover all 3 pans loosely with your towel and let rise for 20 minutes.

Make your egg wash with 1 egg and 1 tablespoon water whisked together. Preheat oven to 375 degrees.

After 20 minutes, brush egg wash over the tops of all 3 loaves. Place in oven to bake for 20-22 minutes until golden brown.

Let cool in the pans for 5 minutes before turning out onto a wire cooling rack. Do not let the bread finish cooling inside the pans.

Grease your XL bread pan and the bottom of a glass baking dish for the rolls

Divide dough unevenly. ⅔ larger portion for the loaf, ⅓ smaller portion to make 4-6 rolls.

With the larger portion, use a rolling pin on a lightly floured surface to roll out a rectangle approximately 10x15 inches. (Just slightly longer than your XL bread pan)

Starting on the long edge, roll up the dough tightly and ttuck under the ends and place the loaf in the greased breadpan.

Using the smaller dough portion, divide it into 4 equal balls and fold all of the edges toward the center to create nice smooth balls. Place in a greased baking dish.

Cover all of your bread and rolls with a kitchen towel and let the dough rise for 20 minutes.

Preheat your oven to 375 degrees and make and egg wash with one egg and 1 tablespoon water whisked together.

After the 20 minutes, brush the egg wash over the surface of the sandwich loaf and each roll.

Bake together in the oven. Bread loaf will bake 22-25 minutes until golden brown and the rolls will bake 18-20 minutes until golden brown.

Let the bread cool in the bread pan for about 5 minutes before transferring the loaf to a wire cooling rack. Do not let the bread cool while sitting in the pan.

Using a knife or dough scraper, divide dough into 32 equal portions

Shape each portion in to a smooth ball by pulling all of the edges under to the bottom to create a smooth round top.

Place the rolls in a greased glass baking dish (16 rolls to a 9x13 pan) and cover with a towel to rise for 30 minutes. These rise longer than a loaf to get extra fluffy.

While they are rising, make your egg wash with one egg and 1 tablespoon water.

Preheat your oven to 350 degrees.

Brush the top of each roll with egg wash.

Bake for 20 minutes at 350 degrees until golden brown