Soft Yeast Rolls (Makes about 21 rolls)
2 cups of lukewarm water (105 degrees)
3 Tbs dry yeast
1/3 cup powdered (dry) milk
5 cups flour (separated)
1/2 cup cooking oil
1 Tbs salt
1/2 cup sugar
In a bowl, combine the water, yeast, dry milk, and 2 cups of flour. Let sit for 5-8 minutes. This is called preparing "the sponge" for the dough.
After the "sponge" has risen and puffed up, add to stand mixer. Add the oil, salt, and sugar.
Begin mixing in the remaining 3 cups of flour, one cup at a time. It will be an elastic, sticky dough.
Grease a bowl with cooking oil (several Tablespoons) and put the sticky, unkneaded dough in the bowl. Cover with saran wrap and let rise until double in size (about an hour).
Once it's risen, punch down, and turn it out on a floured surface. Knead the dough once or twice, just to get it shaped into a ball. Divide the dough in half to make it more manageable.
Roll the dough into a log shape and begin pinching palm-full sized rolls off the log. Shape them into circles and lay them in a greased baking dishes (I used a 9X13 and an 8X8 dish). The sides of each roll should just touch the others.
Cover the dishes with saran wrap and let rise in a warm place for 20-25 minutes. Until double in size.
Bake at 400 degrees for 15-20 minutes until tops of rolls are golden brown. Butter the tops of the hot rolls when they come out of the oven. Let cool for 5-10 minutes and enjoy!
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