It just isn’t Thanksgiving without rolls. I just love a delicious, melt in your mouth dinner roll full of butter with my meal and this one fits that bill! I first published this No-Knead Yeast Dinner roll a couple of years ago and have been making it ever since! It’s easy, makes a ton and you can even use the same dough to make Cinnamon Rolls! YUM!
I usually make a couple dozen rolls and use the leftovers to make cinnamon rolls for breakfast the next day. Of course, this recipe is The Pioneer Woman’s. I can’t take the credit. You can always count on Ree’s recipes to be good! Their much better than store bought and they’ll turn out perfect if you follow the directions! Don’t be intimidated by all the steps. There’s a lot but it’s super easy to follow. 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. This No-Knead Yeast Dinner Roll recipe will have your guests singing your praises!
Yeast Dinner Rolls
- 4 cups Milk
- 1 cup Sugar
- 1 cup Vegetable Oil
- 9 cups Flour
- 2 packages 4½ 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.