Buttermilk Pan Rolls

18 cups all-purpose flour (18 to 32)
1 cup buttermilk powder
½ cup sugar
2 tbsp. salt
4½ tsp. active dry yeast

1 tsp. baking soda
7 cups warm water (120°F to 130°F)
2 cup vegetable oil

Combine 15 cups flour, buttermilk powder, sugar, salt, yeast and baking soda. Add water and oil. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubles, about 1¼ hours. Punch dough down. Divide into 80 pieces. With lightly floured hands, shape each into a ball. Place in two greased 15x10x1″ baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 375°F for 20-30 minutes or until lightly browned. Remove from pans to wire racks.

Yield: 80 rolls

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