These are puffy, rich, golden and wonderful rolls. And yes, baking
powder and yeast are both used in the recipe! Best part, mix and
store overnight; a time saving recipe. There are many versions of the
recipe, this particular one from Marcy Goldman which I enjoy making.
*Old Fashioned Ice Box Rolls*
1/4 cup warm water (100-110F)
5 3/4 tsp rapid rise yeast*
6 cups bread flour
1 cup warm milk (100-110F)
1 cup half and half or light cream
1/2 cup unsalted butter, softened
2 1/2 tsp salt
1/2 cup sugar
2 large eggs room temperature
1 Tbs. baking powder
Melted butter for brushing
Hand mix water and yeast and let sit 2 to 3 minutes to dissolve yeast.
Add 1 cup flour, half and half, milk, softened butter, salt, sugar,
eggs and baking powder and mix well.
Add most of remaining flour and beat by hand until mixture is thick
and dough like
Cover and place dough in refrigerator.
The next day or up to 24 hours, form dough into 24 rolls, 1 1/2 hours
before ready to bake and place on large parchment paper lined baking
sheet few inches apart.
Preheat oven to 425F
Brush rolls with some melted butter
Bake 15 to 20 minutes until golden brown
Cool directly on baking sheet
* Note, you can use active dry yeast instead of rapid rise, but
expect longer rising times in general