Dough will keep in fridge 5 days, yield 40 - 45 muffins.
1 handful sugar (Aunt Jo size hands... my mom uses 2 handful, I use 1!)
2T (heaping) salt
1c warm milk
1/4 t baking soda
1 t baking powder
1 pkg yeast
1/3c vegetable oil
5c warm water
Mix flour, sugar, salt, baking soda and powder together in a large bowl. Mix dry yeast and 1/4c warm water (not too warm - don't kill the yeast!) together in a small bowl and stir to mix. Allow to sit for 5 minutes. Mix milk, water and oil together in another bowl so that they are luke warm combined. Add liquids, including yeast mixture, to dry ingredients and mix with hands until wet. Dough will be lumpy. Cover loosely and store in fridge at least overnight or until ready to use.
Spray muffin tins, add dough till about 3/4 full. Bake in pre-heated oven at 400' for about 20 minutes. Broil till more brown on top of desired - watch carefully so they don't burn.
Enjoy and be sure to thank Aunt Jo! Also, by family tradition we serve our rolls with butter in the shape of something festive. I bought these this year to keep up with the cheesy tradition.