4 cups whole milk
1 cup canola oil
1 cup sugar
9 cups all-purpose flour
2 packages (2 1/4 teaspoons each) active dry yeast
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 tablespoon salt
Melted butter, for the pans
To make the dough: Combine the milk and canola oil in a large pot. Stir in the sugar. Scald the milk by heating it almost to a boil. Turn off the heat and let cool until warm.
Add 8 cups of the flour and the yeast to the milk mixture and stir until combined (it will be super sticky!). Cover the pot with a lid or dishtowel and let the dough sit until risen, an hour or so.
Sprinkle in the remaining 1 cup flour and the baking powder, baking soda and salt. 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 standard muffin pans). Pinch off small amounts of dough and roll into neat balls. Place 3 balls in each muffin cup.
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 a full batch of rolls, store the dough in the fridge for a day or two.
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