Recipe - Big Batch Rolls

2 pack Dry yeast
4 cup Warm water (105f115f)
1 cup Instant nonfat dry milk
(1 1quart envelope)
1 cup Sugar
1 cup Vegetable oil
1 tablespoon Salt (I used 1/2)
2 teaspoon Baking powder
1 teaspoon Baking soda
11 To 12 cups allpurpose 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 wellgreased 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 1/4inch thickness. Cut dough with a 21/2inch 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 8inch square baking pan. Repeat procedure
filling two additional 8inch 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 1015 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini