Big batch rolls
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Big batch rolls
Last updated 6/12/2012 1:08:38 AM. Recipe ID 35217. Report a problem with this recipe.
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      Title: Big batch rolls
 Categories: Breads
      Yield: 90 Servings
      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 ts Baking soda
     11    To 12 cups all-purpose flour
           Melted butter or margarine
  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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Recipe ID 35217 (Apr 03, 2005)

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