Big Batch Rolls Recipe

Step 1

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.

Step 2

Make a crease with dull edge of knife just off center on each round. Brush lightly with melted butter.

Step 3

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.

Step 4

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

Things You'll Need

  • 2pk Dry yeast
  • 4c Warm water (105f--115f)
  • 1c Instant nonfat dry milk
  • (1 1-quart envelope)
  • 1c Sugar
  • 1c Vegetable oil
  • 1tb Salt (I used 1/2)
  • 2ts Baking powder
  • 1ts Baking soda
  • 11 To 12 cups all-purpose flour
  • Melted butter or margarine

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