Knickerbocker Rolls - cooking recipe

Ingredients

3/4 c. yeast, dissolved in 1/2 c. warm water (105~ to 115~)
3/4 c. sugar
1/4 c. salt
4 eggs, at room temperature and slightly beaten
1 qt. warm sweet milk (at 105~ to 115~)
1 1/2 c. cooking oil
10 c. bread flour

Preparation

In a large warm bowl, dissolve the yeast in the warm water. Let stand until bubbly, about 5 to 10 minutes.
Stir together several cups of the flour with the sugar and salt until well mixed. Add flour mixture to yeast mixture along with the slightly beaten eggs, oil and warm milk.
Beat to blend well.
Gradually stir in more flour.
Most home electric mixers will not be able to handle 10 cups of flour.
This means you'll have to use your hands and muscle power to mix in the flour and knead the dough.
The 10 cups is an approximate figure.
It may take slightly more or less flour to get a nice, soft dough.
Try not to add too much flour.
Cover bowl and let batter rise in a warm place until doubled, about 45 minutes.
This warm place needs to be about 85\u00b0 to 90\u00b0.
Roll out dough and cut out.
The restaurant baker uses a small grapefruit juice can.
Put rolls on buttered cookie sheet and let rise again for another 45 minutes.
Preheat oven to 425\u00b0.
Bake in the preheated oven for 10 to 17 minutes, or until rolls are lightly browned.
Makes 100 + rolls, just lightly brown and pop them in the freezer.