Big Batch Rolls

* Exported from MasterCook *

BIG BATCH ROLLS

Recipe By :
Serving Size : 90 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pk Dry yeast
4 c Warm water (105f--115f)
1 c Instant nonfat dry milk
(1 1-quart envelope)
1 c Sugar
1 c Vegetable oil
1 tb Salt (I used 1/2)
2 ts Baking powder
1 t Baking soda
11 To 12 cups all-purpose flour
Melted butter or margarine

A GOOD ROLL RECIPE TO MAKE AHEAD AND FREEZE FOR
DINNERS Dissolve yeast in warm water in a LARGE mixing
bowl; let stand 5 minutes. Add dry milk powder and
next 5 ingredients; beat at medium speed of an
electric mixer until blended. Gradually stir in
enough flour to make a very soft dough. Place dough in
a well-greased bowl; turning to grease top. Cover and
refrigerate at least 4 hours. Punch dough down;
divide dough in half. Working with one portion of
dough at a time, place dough on a lightly floured
surface; knead until smooth and elastic, adding more
flour, if necessary. Roll dough to 1/4-inch thickness.
Cut dough with a 2-1/2-inch round cutter.
Make a crease with dull edge of knife just off center
on each round. Brush lightly with melted butter.
Fold larger side over smaller so that the edges will
meet. Seal. Place 15 rolls in a lightly greased 8-inch
square baking pan. Repeat procedure filling two
additional 8-inch square pans.
Repeat procedure with remaining portion of dough,
filling 3 additional square pans. (NOTE: When I made
these rolls, I used a total of 7 toaster oven size
pans, each holding about 2 dozen rolls) Cover and let
rise in a warm place, (85F), free from drafts, 40
minutes or until rolls are doubled in bulk. Bake at
375F. for 10--15 minutes. NOTE: To Freeze, prepare and
bake rolls as directed; let cool. Wrap in tin foil;
freeze. To serve, let rolls thaw; then bake in foil at
375F. degrees or until thoroughly heated. SOURCE:
Southern Living Annual Recipes



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