This year I decided to try my hand at making homemade rolls for Thanksgiving. Of course I turned to the one woman I KNOW makes the BEST everything – The Pioneer Woman. All of her recipes are tired and true and always turn out delicious. I make a ton of them. So I knew that these No-Knead Dinner Rolls wouldn’t be any different and I was right! They were easy to make (though there are a lot of steps – DO NOT BE AFRAID!) and turned out beautifully!
Light and fluffy on the inside and rustic and crusty on the outside. They can be made ahead of time and frozen or you can put the dough in the fridge for a couple of days before you need to bake them. I chose to make them the night before, just in case I needed to head to the store to pick up some deli rolls! HA! No need here! Enjoy this delicious recipe from my main woman – The Pioneer Woman!
*Note: I took step by step photos on my Instagram account. You can check them out there!
No-Knead Dinner RollsPrint Pin Rate
- 4 cups Milk
- 1 cup Sugar
- 1 cup Vegetable Oil
- 9 cups Flour
- 2 packages 4 1/2 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).
- Before the mixture boils, turn off the heat. NOW. Very important stuff here: walk away. Walk away and allow this mixture to cool to warm/lukewarm. 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. I don’t usually use a thermometer, but if you’d like to, a good temperature is between 90 and 110 degrees. I usually feel the side of the pan with the palm of my hand. If it’s hot at all, I wait another 20 minutes or so. The pan should feel comfortably warm.
- 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.