To make the dough, combine the milk and canola oil in a large pot. Add the sugar and stir. Scald the mixture by heating it almost to a boil. Turn off the heat and let the mixture cool until it's warm but not too warm.
Add 8 cups of the flour along with the yeast and stir it around until combined--it will be super sticky! Cover the mixture with the lid of the pot or a dishtowel, and let it sit for an hour or so until it has risen.
Sprinkle in the remaining cup of flour, the baking power, baking soda and salt and stir gently to combine. It takes a while to get it stirred together.
To make the rolls, drizzle a small amount of butter into 36 muffins cups (3 trays). Pinch off a small amount of the dough and roll into a neat ball. As you roll, place in groups of 3 in each muffin cup. Continue with the rest of the dough.
Set the pans in a draft-free, slightly warm place, cover with a lightweight dish towel and allow the rolls to rise until light and puffy, 1 to 1 1/2 hours.
Preheat the oven to 400 degrees F.
Bake until deep golden brown, 18 to 20 minutes. Serve piping hot.
If you don't want to make the full amount of roils, store the dough in the fridge for a day or 2.
Recipe courtesy of Ree Drummond