Side Pannel
Big Batch Rolls
Ingredients List
- 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
Directions
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 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.
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 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.
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