Big Batch Rolls Recipe

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Big Batch Rolls Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Big Batch Rolls

Ingredients

2 package dry yeast
4 cup warm water (105f--115f)
1 cup instant nonfat dry milk
1 (1 1-quart envelope)
1 cup sugar
1 cup vegetable oil
1 tbsp salt (i used 1/2)
2 tsp baking powder
1 tsp baking soda
11 to 12 cups all-purpose flour
1 melted butter or margarine

Preparation

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

Servings: 90