This was originally the Pioneer Woman’s recipe, and it is wonderful! But I made a few changes to suit our family, and here it is:
2 c milk
1/2 c sugar
1/2 c vegetable oil
4-1/2 c flour
1 T active dry yeast (1 pkg)
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp salt
Pour milk into a sauce pan. Add the sugar and vegetable oil, stir, and cook on medium heat to scald the milk. Take off heat and cool to lukewarm.
Stir the yeast and 2 c of the flour into the lukewarm milk, and blend until smooth. Stir in 2 more cups of flour, cover with a clean towel, and let sit in a warm place for one hour or until doubled in size.
When it has doubled in size, stir down and add the remaining 1/2 c flour, the baking powder, baking soda, and salt. Stir or knead just slightly until well combined and smooth. Cover with a towel. and let rest 5 or 10 minutes.
Butter a 9×13 pan. Divide the dough into equal quarters, and each quarter into six equal pieces for a total of 24 pieces. Form each piece into a ball, and place into the buttered pan in 4×6 rows. Brush each roll with melted butter, cover with a clean towel, and let rise in a warm place for another 1 to 2 hours.
Bake at 400 degrees for 20 minutes. Brush warm rolls with more melted butter, and serve!