Here is something I posted on a CAS site. Thought I might as well share it here:
Another cobbled together thing. Amounts are approximate, but close (say, in the 8 ring or better).
6 cups AP flour + some for kneading.
1 tsp salt
2 pkg yeast (I buy the big bags of it and pour in what looks like enough. If you are shy on the yeast, it really doesn't matter since the yeast grows anyway, just might take about 15 minutes more for the rise)
2 or 3 TBS sugar
Now it gets a bit tricky - for 6 cups of flour you need about 2 cups of liquid. About half a cup of that will be warm water to proof your yeast (add the sugar to warm water, stir in the yeast and let it get happy). You can use all water if you want. Or milk. Or cream. Or half and half. And two or three eggs don't hurt either, all depends on how rich you want your bread. I'll also add yogurt - just plain if I want a bit of a tang to it, but if I'm making sweet rolls I'll use one of the sweetened vanilla flavored yogurts. If you use yogurt you will likely need about 2 1/2 cups total liquid.
Half a stick of butter, melted. This is optional, although it does give a much nicer crumb.
NOTE: This scales up and down really well. You can cut it in half, double it, increase by about 50% to use 10 cups of flour (I had scaled it down from that 10 cup batch). Just keep in mind that the dry to liquid ratio needs to be about 3:1
Add the sugar to 1/2 cup warm (about 105 - 110 F) water, stir, then add yeast. While the yeast is proofing, mix the flour and salt together. Once the yeast is all frothy and happy, add the rest of the liquids, including the melted butter, then add to the flour. For this small amount, I use a hand mixer with dough hooks, but you could mix by hand, or use a stand mixer like a KitchenAid with the dough hook. Mix well, you want the dough to be a little bit tacky - sticks a little to your fingers. As you are mixing you may need to adjust the flour or liquid. I usually add the last cup of flour a little at a time. A good guide is to watch how it sticks to the mixing bowl. There shouldn't be a lot of flour or dough stuck to the sides. Stop adding flour just when it all pulls away from the sides and you will be about right. If you like a lighter dough, then obviously stop adding flour a bit before that point.
People get all esoteric about kneading the dough. I don't. I clean it off the hooks, give it a couple of quick kneads and put it back in the same bowl. I don't oil the sides either, I think the dough should be able to cling to the sides and climb up the bowl. Cover it and let rise in a warm spot for an hour or so. Punch it down and scrape the sides - it should all come away from the sides easily, but still be a bit tacky. You can use the dough now, or just keep punching it down and kneading it for three or five more times. The more often you let it rise and punch it down, the more the gluten develops, so you can control the texture and "stretchiness" of the dough.
Now, you can just divide it into two loaves, plop it into well greased loaf pans, let rise slightly, and bake at 350 for about 35 to 45 min. and have some great bread. Or you can roll it out and do things with it. For example, roll out half of it into a sheet about 12 x 20, brush it lightly with melted butter, sprinkle it heavily with cinnamon, lightly with sugar, and then add raisins or orange flavored dried cranberries. Starting on the short side, roll up tightly and place on a parchment lined pan, let rise for 15 min. and bake off for 35 to 45 min. (or tuck the ends under, put it in a loaf pan and back that way). The top WILL split open when you roll it out that thin, but I like that look. And you get a nice spiral look when you cut it.
Other things you can do: get a can of Solo Poppyseed filling, thin it out a bit with some canned milk or cream (only use about two tablespoons), and spread that on it before rolling it up.
Or brush it with butter, top with ground nuts and sugar, roll up, etc.
Play with it. Use plain yogurt and back off on the sugar some, roll it out, cover with sliced ham (or other deli-type meat), sliced or grated cheese, roll up an bake. Or just a light coating of Italian seasoning, romano or parmesan cheese, roll up and bake. Use your imagination.