So for Christmas, I really wanted to make homemade dinner rolls. Some people really don’t get my fascination with homemade bread. They think it’s easier to just buy it from the store. There’s just something about homemade rolls that makes it so much better…and really, it’s not that much more work. If you noticed, I’ve been experimenting with a few recipes and testing it out to see which one makes it to the dinner table on Christmas. I came acroos Pioneer Woman’s blog awhile ago, I really love it! She has step by step instructions and pictures and makes it really easy to follow…not to mention her narratives make me laugh out loud!
I came across her no knead dinner rolls and bookmarked it for later. Well, I finally made them last night and they really were pretty easy. I cut her recipe in half because I really didn’t need that many rolls. I really did like the taste of it, it was a bit denser then the Honey Yeast Rolls that I made earlier. I don’t think this will make it to the christmas dinner this year but I’ll definitely make it again. It was quite yummy and filling!
Notes: Even though she said it doesn’t require kneading, I still used my Kitchen Aid mixer to mix up the dough. I just didn’t feel like doing it by hand like she did. It really did make it easier! Also, I gave it a good two hours for the dough to rise in the muffin pan, I think the more time you give it, the better it gets.
Dinner Rolls by Pioneer Woman Cooks
9 cups flour
1 cup sugar
4 cups milk (I used 2% milk)
1 heaping tsp baking powder
1 scant tsp. baking soda
1 cup vegetable oil (I used olive oil)
2 tbsp salt
2 pkgs (4 ½ tsp. active dry yeast)
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. Before the mixture boils, turn off the heat. Allow the mixture to cool to warm\lukewarm (between 90 and 110 degrees.)
When the mixture is the right temperature add in 4 cups of flour and 2 packages (or 4 ½ tsps.) of active dry yeast. Stir together until 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) over for 45 minutes or so. When it has 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.