18	cups	all-purpose flour (18 to 32)
1	cup	buttermilk powder
½	cup	sugar
2	tbsp.	salt
4½	tsp.	active dry yeast
1	tsp.	baking soda
7	cups	warm water (120°F to 130°F)
2	cup	vegetable oil

Combine 15 cups flour, buttermilk powder, sugar, salt, yeast and baking soda. Add water and oil. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubles, about 1¼ hours. Punch dough down. Divide into 80 pieces. With lightly floured hands, shape each into a ball. Place in two greased 15x10x1" baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 375°F for 20-30 minutes or until lightly browned. Remove from pans to wire racks.

Yield: 80 rolls