Breads
Everlasting Rolls Serves 24 1 quart milk 1 cup sugar 1 cup lard, melted 1 package yeast 10 cups flour, divided 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon salt
Mix milk, sugar, and lard. Heat until just warm. Add yeast, 4 cups flour, and mix well. Let stand 2 hours. Add soda, baking powder, salt, and remaining 6 cups flour. Knead thoroughly; cover, and place in refrigerator. Remove from refrigerator 2 hours before cooking. Pinch off dough, dip in flour, roll in your hand and place on cookie sheets. Cover and let rise in warm place (not in sun). Bake in oven at 425 degrees for about 12 minutes or until brown. Keep extra dough tightly covered in refrigerator. Will keep quite a while. Mary Lou McRae
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