I joined a new blogger group – Foodie Fans of the Pioneer Woman. I love all of the Pioneer Woman’s recipes and I can’t wait to try lots of new recipes every other week! The first challenge was to try one of the PW Thanksgiving recipes. I chose her no-knead dinner rolls. These were SO easy and tasted great. The rolls were light and had a hint of sweetness. I could eat a whole pan of these rolls! I will make these again and again.
Pioneer Woman No-Knead Dinner Rolls
4 cups Milk
1 cup Sugar
1 cup Vegetable Oil
9 cups Flour
2 packages (4 ½ Tsp.) Active Dry Yeast
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
2 Tablespoons Salt
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 (4-½ 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 15 to 17 minutes.
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