I got this from a friend years ago, and I love its versatility.
20 cups flour
4 tsps salt
1 1/4 cups sugar
1 cup dry milk
Combine ingredients in large tupperware container (or other air tight container). Stir to make sure sure things are evenly distributed. Use within 6-8 months.
Use the hot roll mix to make lots of stuff.
Crescent Rolls
1 tbsp yeast
1 1/2 cups warm water
2 eggs beaten
1/2 cup oil
5-6 cups hot roll mix
Put yeast in water, then add eggs and oil to it. Add the dry ingredients and blend well. Add extra dry to make a soft but not too sticky dough, knead for about 5 minutes. Oil a bowl and place dough in it, cover with damp towel and let rise aprox 1 hour or til doubled. Punch down dough, divide in half. Let stand 10 minutes. Roll out each half to a 12 inch circle, brush circle with soft butter or margarine. Use a pizza cutter and cut circle into 16 wedges. Roll wedges from the wide end and place point down on a greased cookie sheet. Cover and let rise again til double (about 45 mins) Bake at 400 for 15-20 minutes.
20 cups flour
4 tsps salt
1 1/4 cups sugar
1 cup dry milk
Combine ingredients in large tupperware container (or other air tight container). Stir to make sure sure things are evenly distributed. Use within 6-8 months.
Use the hot roll mix to make lots of stuff.
Crescent Rolls
1 tbsp yeast
1 1/2 cups warm water
2 eggs beaten
1/2 cup oil
5-6 cups hot roll mix
Put yeast in water, then add eggs and oil to it. Add the dry ingredients and blend well. Add extra dry to make a soft but not too sticky dough, knead for about 5 minutes. Oil a bowl and place dough in it, cover with damp towel and let rise aprox 1 hour or til doubled. Punch down dough, divide in half. Let stand 10 minutes. Roll out each half to a 12 inch circle, brush circle with soft butter or margarine. Use a pizza cutter and cut circle into 16 wedges. Roll wedges from the wide end and place point down on a greased cookie sheet. Cover and let rise again til double (about 45 mins) Bake at 400 for 15-20 minutes.