Categories: frugal.bread

Ingredients

• * 4 cups Milk
• * 1 cup Sugar
• * 1 cup Vegetable Oil
• * 9 cups Flour
• * 2 packages (4 1/2 Tsp.) Active Dry Yeast
• * 1 teaspoon (heaping) Baking Powder
• * 1 teaspoon (scant) Baking Soda
• * 2 Tablespoons Salt

Directions

1. Pour 4 cups of milk into a stock pot or Dutch oven. 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” the mixture/lukewarm (between 90 and 110 degrees).

2. When the mixture is the right temperature add in 4 cups of flour and 2 packages of (4-1/2 teaspoons) of active dry yeast. Stir ogether and add 4 more cups of flour. 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 cup of flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda and about 2 tablespoons of salt. Stir (or knead just a bit) until combined.

3. Butter 1 or 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.

4. Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.

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