You may have noticed in my nifty new header up there, I have some photos of recipes I have not yet shared with you. That was cruel of me, I know. I sincerely apologize. I decided, I'll ease some of your suffering today by sharing these LIFE-CHANGING rolls. They are amazing! A super duper favorite of Michael's and mine. Lightly, fluffy, buttery, delicious rolls-and they are surprisingly easy to make! They require no kneading, and if you (like me) are a newbie with yeast/making breads/rolls this is a great recipe to start with! Trust me when I tell you, though, that the taste leaves absolutely nothing to be desired--some of the best rolls I've ever eaten. Ever. Definitely the best ones I have made.
No Knead Dinner Rolls
Adapted from The Pioneer Woman's PW Dinner Rolls
Makes slightly more than 24 rolls
Prep time: 4 hours (or so)
- 4 cups milk (I used SkimPlus and they turned out fine, so I'm sure any milk would work)
- 1 cup granulated sugar
- 1 cup vegetable oil
- 9 cups all-purpose flour
- 2 packages active dry yeast (4 1/2 tsp.)
- 1 heaping tsp. baking powder
- Scant (slightly less than) 1 tsp. baking soda
- 2 tbsp. salt
- Optional: melted butter, egg whites, seeds (for tops of rolls)
- Pour milk into a stockpot/Dutch oven. Add sugar and vegetable oil-stir to combine. (It may not seem super mixed, but it will come together more with time.)
- "Scald" the mixture on medium/medium-low heat (to scald means to heat it until just before the point where it boils). Just before it boils, turn off the heat and WAIT.
- Let the milk mixture cool until it is comfortably warm (so it's hospitable for yeast). I don't use (and neither does The Pioneer Woman) a thermometer (if you do it should be between 90 and 110 degrees), a good way to judge is to feel the side of the pan. When the side of the pan feels just warm, not hot, it is ready. You'll probably need to wait about 30 minutes for this.
- Once cooled to warm, add 4 cups flour and the 2 packages of yeast to the milk mixture. Gently incorporate them, then add an additional 4 cups of flour.
- Stir, cover lightly (i.e. with a towel), and rest in a warm place for 1 hour. It should double in size. If the room is not warm enough, I like to heat the oven slightly, turn it off, make sure it's not too hot in there, and let the dough rest in the warm oven.
- Once the dough has risen, add the final 1 cup flour and the baking powder, baking soda, and salt. Stir (or knead with hands if it is easier, but it's not necessary) until combined.
- Butter muffin pans.
|Before rising, and after rising.|
- Fill tin(s) (I only have one muffin tin so I had to make these in two batches, and then had a little dough leftover...hence those mini tins below).
- Cover loosely and let rise in a warm place for 1-2 hours (same principal for keeping in a warm place while rising applies here). Once again, they should double in size.
|cute little guys, aren't they?|
- Once risen, you can brush the rolls with melted butter or egg whites and/or put seeds on top. (I like to brush them with a little melted butter.) If you want, you can also just put some butter on them after they're baked.
- Bake in an oven, preheated to 400 degrees, until golden brown: about 12-20 minutes (mine were done in about 13 minutes).
Fluffy. Buttery. Perfection.
Linking up here.