1 qt. sweet milk
1 1/2 c. sugar
1 c. Wesson oil
2 pkg. dry yeast
9 1/2 c. flour
1 heaping tsp. baking powder
1 tsp. baking soda
1 tbsp. salt

Bring milk to boiling point; remove from heat and stir in oil and sugar; let mixture cool until lukewarm. Dissolve dry yeast in the mixture; stir in 6 cups flour with large mixing spoon. Let the mixture rise 1 1/2 hours in large bowl. Now add remaining 3 1/2 cups flour, salt, baking powder and baking soda; these dry ingredients are sifted into the mixture.

Mix well with large spoon; cover the bowl with plastic and place in refrigerator. Use dough as needed. Dough will last 10 days. Dough is best if made 1 or 2 days before use.

When ready to use, roll out dough on floured board; cut dip in oil or butter; fold and place close together in pan; let rise about 3 hours. Bake at 350 degrees until browned, about 20 minutes. Will make about 10-12 dozen Parkerhouse rolls, depending on size.