big batch rolls

Categories
Bread
Yield
90 servings
MeasureIngredient
2 packs Dry yeast
4 cups Warm water (105f--115f)
1 cup Instant nonfat dry milk
  (1 1-quart envelope)
1 cup Sugar
1 cup Vegetable oil
1 tablespoon Salt (I used 1/2)
2 teaspoons Baking powder
1 teaspoon 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 ¼-inch thickness. Cut dough with a 2-½-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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