Sheryl's Yeast Rolls

2 C scalded milk

2 eggs

1 C sugar

7 - 8 C flour

1/2 C butter

2 tsp baking powder

1 1/2 tsp salt

1 tsp soda

2 pkgs yeast

1/2 C oil

1/2 C lukewarm water

Scald milk.  Cream sugar and butter; add salt.  Pour milk over creamed mixture and let cool -- not too much.  Mix yeast and water and let sit.  Add eggs to scalded milk mixture and beat with mixer.  Add 2 cups flour to scalded milk mixture and beat with mixer.  Add yeast mixture and beat with mixer.  Add enough flour to make half of all flour required.  Add baking powder and soda.  Beat five minutes with mixer.  Can let dough rest 3 - 5 mins. but not necessary.  Mix in remaining flour with spoon (several cups at a time).  Pour in oil and mix with hands.  Let raise (1 1/2 - 2 hours).  Poke down and knead slightly.  If need be, add more oil.  Let raise again (1 hour).  Poke down again.  Can let raise again if you want to.  After poking down the last time, shape into rolls or put in fridge.  With soda and baking powder, dough will keep one week in fridge.  Keep poking it down.  Bake at 425* 10 minutes, then 375* 20 minutes.  I use 425* 10 minutes, then 325* 10 minutes.