Buttermilk Pan Rolls

Name: Buttermilk Pan Rolls
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 80 rolls.
Ingredients: 18 to 23 cups all-purpose flour; 1 cup buttermilk blend powder; 1/2 cup sugar; 2 tablespoons salt; 4-1/2 teaspoons active dry yeast; 1 teaspoon baking soda; 7 cups warm water (120° to 130°); 1 cup vegetable oil

I've made these rolls for family and at the Eskimo village school where I cook. I've had many compliments, and people always ask me when I'm going to serve them again.—Elaine Kellum, Anaktuvuk Pass, Alaska

Ingredients

18 to 23 cups all-purpose flour
1 cup buttermilk blend powder
1/2 cup sugar
2 tablespoons salt
4-1/2 teaspoons active dry yeast
1 teaspoon baking soda
7 cups warm water (120° to 130°)
1 cup vegetable oil

Directions

In several large bowls, 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 several large greased bowls, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down. Divide into 80 pieces. Shape each into a ball. Place in two greased 15x10x1-in. baking pans. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-30 minutes or until lightly browned. Remove from pans to wire racks. Serve warm.