LINNIE’S HOMEMADE ROLLS

Ingredients

3 heaping tablespoons yeast (yes, tablespoons!)
1/2 cup lukewarm water (120-130 degrees)
4 cups whole milk
1 cup butter, oil or shortening
1 cup sugar
About 8-10 cups plain flour, divided
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon soda

Preparation

Combine yeast and water in a 2-cup measuring cup; set aside to rise 5-10 minutes. Combine milk, butter and sugar in a large boiler. Bring just to a boil. Remove from heat, stir to melt butter, then set aside to cool to lukewarm. Once yeast has risen above the top of the measure, stir into lukewarm milk mixture. Add enough flour (several cups) to bring to consistency of cake mix batter. Mix until smooth. Cover with a dishcloth. Let rise in a warm place until doubled in bulk, 40-45 minutes. In a small bowl, sift 1 cup of the flour with the baking powder, soda and salt. Add to risen dough, whisking to mix well. Add enough remaining flour to bring dough to kneading consistency. Turn out onto a floured surface and knead until smooth and elastic. Roll dough to 1/2-inch thickness. Cut with a 2-inch biscuit cutter and place on greased baking sheets. Let rise in a warm place until rolls have at least doubled in size, about 1 1/2 hours. Bake at 400 degrees for 25-30 minutes, or until golden brown. (NOTE: After kneading, dough can be placed in an airtight container and kept, refrigerated, for up to 1 week.) Makes 7-8 dozen.