No-Knead Dinner Rolls

By michelle1026

Ingredients

• 4 cups Milk
• 1 cup Sugar
• 1 cup Vegetable Oil
• 9 cups All-Purpose Flour
• 2 pkg (4 1/2 tsp) Active Dry Yeast
• 1 tsp (heaping) Baking Powder
• 1 tsp (scant) Baking Soda
• 2 TBS Salt

Details

Servings 24

Preparation

Step 1

Pour milk into a large saucepan. Stir in sugar and vegetable oil. Turn the burner on medium to medium-low and “scald” the mixture (bring it to just before a boil.) Allow to cool to lukewarm (between 90 and 110 degrees). The mixture will need to be warm enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and makes it inactive. The pan should feel comfortably warm.

When the mixture is the right temperature add in 4 cups of flour and 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 cup of flour, baking powder, baking soda and 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 (or 3) hours.

Bake at 400 degrees until golden brown, about 17 to 20 minutes.