4	tbsp.	dry yeast
9	cups	warm water
4	cups	nonfat dry milk
2	cups	oil
2	cups	sugar
2	tbsp.	salt
26	cups	flour

Pour warm water into a large bowl. Sprinkle yeast into water and stir until dissolved. Add sugar, salt and the dry milk. Mix until dissolved. Add the oil, gradually add flour while mixing with the mixer on low. When the dough gets too stiff for the mixer, make a well with the remainder of the flour and turn dough out into this well. Gradually work the flour into the dough until most of the flour is used and the dough has the feel of a fat baby's tummy when patted lightly. Knead a short time, place in large bowl, cover and let rest until nearly doubled in size. Punch down and make into rolls or loaves. Dust hands lightly with flour as you work the dough. Allow the rolls or loaves to double in size. Bake in preheated oven 375 degrees until golden brown, about 20 to 25 minutes for rolls. Loaves 350 degrees for 30 to 40 minutes. To serve at 5:45, start the dough at about 12:30. Time varies with water and room temperature.

Yield: 96 rolls