*  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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