Also, let me say...I'm scared of yeast. I've had BAD luck with yeast but this recipe is pretty fool proof in regard to the yeast. Give it a try because the rolls are really buttery (which is strange because they don't have any butter in them) and good. It's a nice addition to your Thanksgiving dinner table.
4 C Milk
1 C Sugar
1 C Vegetable Oil
9 C Flour
2 packages (4 1/2 Tsp.) Active Dry Yeast
1 t (heaping) Baking Powder
1 t (scant) Baking Soda
2 T Salt
Pour 4 C of milk into your soup pot. Add one cup of sugar and 1 cup of vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and “scald” (that means don't bring to a boil) the mixture/lukewarm.
Before the mixture boils, turn off the heat. Walk away and allow this mixture to cool to warm/lukewarm. The mixture will need to be warm enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and makes it inactive. I don’t usually use a thermometer, so I did what Pioneer Woman said and felt the side of the pan with the palm of my hand. If it’s hot at all, I wait another 20 minutes or so. The pan should feel comfortably warm.
When the mixture is the right temperature add in 4 C flour and 2 packages of (4-1/2 teaspoons) of active dry yeast. Give it a good mix, add another 4 cups of flour. Mix together and allow to sit, covered with a tea towel or lid, for an hour. After about an hour it should have almost doubled in size. If it hasn’t changed much, put it in a warm (but turned off ) oven for 45 minutes or so. When it had risen sufficiently add 1 more C of flour, 1 heaping t of baking powder, 1 scant t of baking soda and 2 T of salt. She said "stir", I needed to "knead" until combined.
Butter 2 muffin pans. Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours. I had enough dough to also roll a small ball and put in my deep dish pizza pan. I believe I got 48 rolls out of this recipe.
Bake in a 400-degree oven until golden brown, about 17 to 20 minutes. I ran a stick of butter over the top when they came out, just because;)
Remember flour first and then yeast and then mix
all mixed and ready to rest
risen and ready for the next step
This is what heaping looks like
I needed to "knead" to get all the flour incorporated. Perhaps a larger bowl would have alleviated that.
There we go, all ready to make our rolls
Ready for the oven after rising about an hour
YUM
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