2 packages dry yeast 4 cups warm water (105F--115F) 1 cup instant nonfat dry milk 1 cup sugar 1 cup vegetable oil 1 tablespoon salt 2 teaspoons baking powder 1 teaspoon baking soda 11 cups all-purpose flour melted butter or margarine
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.
Cover and let rise in a warm place, (85 degrees F), free from drafts, 40 minutes or until rolls are doubled in bulk. Bake at 375 degrees F for 10 to 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 375 degrees F. degrees or until thoroughly heated.
I needed a large quantity of rolls so I was glad to find a recipe. The rolls were good-they were not the best yeast rolls I have ever baked but you could definitely tell they were homemade yeast rolls. I had no problems making them and I suspect one could mess up a little bit and they would still turn out ok. I do not have enough of the right size pans and only have one oven so they was lag time in my cooking and they were still fine.
However, I thought it was a lot of trouble for the taste. When needing a large quantity again, I will probably use a recipe that makes rolls I like better and just make it multiple times.
If I had two ovens and so forth, it may be just the thing for the quantity it makes.
I was baking all the rolls to be the bread of a regular meal (meat, vegetables, salads, dessert) and as mentioned, I like other rolls better. These, however, had a taste that would be really good for meats such as ham or country cured ham put inside.
One more comment, I left the dough in the refrigerator overnight. I had it in a Tupperware bowl with the top on but not tightly. The dough did not rise as much as I was expecting but I guess that was just me and my experience. They puffed up just right when cooking.