PW's No-Knead Dinner Rolls

By RoketJSquerl

Ingredients

• 4 Cups Milk
• 1 Cup Sugar
• 1 Cup Vegetable Oil
• 4 Cups All-purpose Flour
• 4 1/2 Teaspoons Active Dry Yeast
• 4 Cups All-purpose Flour
• 1 Cup All-purpose Flour
• 2 Teaspoons Baking Powder
• 2 Tablespoons Salt

Details

Servings 20

Preparation

Step 1

Combine milk, sugar and vegetable oil in a large container and scald to a point just below boiling. Remove from heat and let cool to a temp of 90-100F.


When at correct temp, add 4 cups AP flour and the ADY to the mixture and combine. Once incorporated add 4 more cups AP flour and combine. Cover with a towel and allow to sit and rest for 1 hour.

Add an additional 1 cup of AP flour, baking powder and salt and combine. At this point you can make the rolls immediately, or make some and store the dough in the fridge for up to two days. If refrigerated, allow to stand on the counter for 1 hours prior to baking.

Butter 1 or 2 muffin pans. Pinch off 3 walnut sized pieces of dough, roll them in your hands into a ball, and place in the muffin tins. Cover and allow the dough to rise for 2 to 3 hours on the countertop.

Preheat oven to 400F. Brush tops of rolls with egg white and top with poppy seeds or sesame seeds. Bake for 15-20 min. until golden brown. Stick a fork in some butter and brush over the top of the rolls and serve immediately.