Grandma's Rolls (not mine)

Made these for my wards Enrichment night dinner Nov. 08.  All but about 7 disappeared.    

This is from a cookbook (Blue River's Best Cookin') I got as a wedding gift.  Almost 16yrs ago. :)  Recipe was submitted by Margie Joy.  I make these when I have alot of time.  For a quick batch of rolls I use Cool Rise One Bowl Dinner Rolls.

4c. milk

1c. sugar

4c. flour

1/2 tsp. baking soda

5c. flour

1/2 c. butter

1pkg yeast

1 T. salt

1tsp. baking powder

Place in a heavy kettle and bring just to boil: milk, butter, and sugar.  Cool to lukewarm, then add 4 cups flour and yeast; mix, cover and set aside for 1 hour.  Stir down and add salt, soda, baking powder and remaining flour.  Mix well, cover and let rise.  Make into loaves or rolls and place in greased pans; let rise to almost double.  Bake in 375 degree oven for 30 minutes.  Grease tops with butter after removing from oven.  

You want to set these side by side in pan to rise.  I use a cookie sheet or jelly roll pan.  To get the rounded tops; say like at Texas Road House push dough through rounded thumb and forefinger and twist off.  Clear as mud?   I'll post photo later.  :)  

This dough also makes great cinnamon rolls.  To do this: Roll dough out to approximately 1/2 inch thick.  Top with lots of melted butter, about as much as you can get to stay on the dough.  Add a bunch of brown sugar, to suit your own desire for rich/sweetness; sprinkle with lots of cinnamon and some nutmeg; add raisins and/or chopped nuts, ( I like pecans), all to your own preferences.  Roll in to a fairly tight roll, jellyroll-style.  Grease bottom and sides of large baking dishes.  Slice with a serrated knife or with string into 1 inch thick slices and place together in prepared pans.  Let rise to almost double.  Bake at 375 degrees for 25-30 minutes.  Remove and while still hot frost.