Title: Fluffy Rolls
Categories: Bread
Yield: 18 Servings
| 1 | pk | YEAST |
| 1/3 | c | WARM WATER (110-155 DEG) |
| 1/2 | c | SUGAR |
| 1/2 | ts | BAKING POWDER |
| 1 | c | MILK, SCALDED AND COOLED |
| 2 | | EGGS |
| 1/2 | c | VEGETABLE OIL |
| 1/2 | ts | SALT |
| 5 | c | FLOUR |
IN A LARGE BOWL SOFTEN YEAST IN WARM WATER. STIR IN SUGAR, BAKING POWDER,
MILK, EGGS, OIL AND SALT. STIR IN FLOUR TO MAKE SOFT DOUGH. CONTINUE TO ADD
FLOUR UNTIL MIXTURE IS NO LONGER STICKY. WORK FLOUR IN WELL WITH HANDS.
PLACE IN A GREASED BOWL AND TURN TO COAT. COVER AND LET RISE FOR 1 1/2 TO 2
HOURS OR UNTIL DOUBLED IN SIZE. PUNCH DOWN AND KNEAD FOR 1 TO 2 MINUTES OR
UNTIL EASY TO WORK WITH. PULL OFF WALNUT SIZED PIECES AND PLACE ON A BAKING
SHEET ABOUT ONE INCH APART. COVER AND LET RISE IN A WARM PLACE UNTIL
DOUBLED, ABOUT 30 TO 60 MINUTES . BAKE IN A 325 DEG F. OVEN FOR 20 MINUTES
OR UNTIL LIGHTLY BROWNED. THESE ROLLS FREEZE WELL.