Dinner Rolls – No Kneading - Pioneer Woman

By tulawdog

Ingredients

• 4 * 4 cups Milk
• 1 * 1 cup Sugar
• 1 * 1 cup Vegetable Oil
• 9 * 9 cups Flour
• 2 * 2 packages (4 1/2 Tsp.) Active Dry Yeast
• 1 * 1 teaspoon (heaping) Baking Powder
• 1 * 1 teaspoon (scant) Baking Soda
• 2 * 2 Tablespoons Salt

Details

Servings 24

Preparation

Step 1

Prep Time: 4 Hours
Cook Time: 20 Minutes
Difficulty: Easy

Pour 4 cups of milk into a stock pot or Dutch oven. Add one cup of sugar and 1 cup of vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and “scald” the mixture/lukewarm (between 90 and 110 degrees).

When the mixture is the right temperature add in 4 cups of flour and 2 packages of (4-1/2 teaspoons) of active dry yeast. After the yeast and flour are nicely incorporated, add another 4 cups of flour. Stir together and allow to sit, covered with a tea towel or lid, for an hour. After about an hour it should have almost doubled in size. If it hasn’t changed much, put it in a warm (but turned off ) oven for 45 minutes or so. When it had risen sufficiently add 1 more cup of flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda and about 2 tablespoons of salt. Stir (or knead just a bit) until combined.

Butter 1 or 2 muffin pans. Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours.

Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.