cup Vegetable Oil
package (2¼ Tsp.) Active Dry Yeast
teaspoon (heaping) Baking Powder
teaspoon (scant) Baking Soda
Pour 2 cups of milk into a stock pot or Dutch oven. Add 1/2 cup of sugar and 1/2 cup of vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and “scald” the mixture/lukewarm (between 90 and 110 degrees). Before the mixture boils, turn off the heat. Allow this mixture to cool to warm/lukewarm temperature between 90 and 110 degrees. Feel the side of the pan with the palm of the hand. If it’s hot at all, wait another 20 minutes or so. The pan should feel comfortably warm. When the mixture is the right temperature add in 2 cups of flour and 1 packages of (2-1/4 teaspoons) of active dry yeast. After the yeast and flour are nicely incorporated, add another 2 cups of flour. Stir together and allow to sit, covered with a tea towel or lid, for an hour. After about an hour it should have almost doubled in size. If it hasn’t changed much, put it in a warm (but turned off) oven for 45 minutes or so. When it had risen sufficiently add 1/2 more cup of flour, 1/2 heaping teaspoon of baking powder, 1/2 scant teaspoon of baking soda and about 1 tablespoon of salt. Stir (or knead just a bit) until combined. Butter 1 or 2 muffin pans. Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours. Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.