Prep 3 hrs
Cook 20 mins
These rolls are so easy to make and tasty too! Original recipe comes from thepioneerwoman.com however I've converted it to use instant yeast. If using regular yeast, increase by 25%. To obtain less sweet rolls, I reduce the sugar slightly.
- 2 cups milk
- 1⁄3 cup sugar (adjust to taste)
- 1⁄2 cup vegetable oil
- 4 1⁄2 cups flour (20.25 oz.)
- 2 1⁄2 teaspoons instant dry yeast
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 2 teaspoons salt (adjust to taste)
- butter (or no-stick spray)
- Pour 2 cups of milk into a stock pot or Dutch oven.
- Add sugar and vegetable oil.
- Stir to combine.
- Now, turn the burner on medium to medium-low and scald the mixture. Do not let it boil.
- Remove from heat and allow this mixture to cool to warm/lukewarm, 90 - 110 degrees. .
- When the mixture is the right temperature add in 2 cups of flour and yeast. After the yeast and flour are nicely incorporated, add another 2 cups of flour. Stir together, cover with plastic wrap and allow to sit until doubled in size, 45 minutes to 1 hours, depending on the heat of your kitchen.
- When it has risen sufficiently add the final 1/2 cup of flour, 1/2 heaping teaspoon of baking powder, 1/2 scant teaspoon of baking soda and salt. Stir (or knead just a bit) until combined.
- Spray a muffin pan with non-stick spray, I prefer butter flavored with bread.
- Deflate the dough and very lightly sprinkle flour on the top.
- With floured hands, form the rolls by pinching off a walnut size 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 hour; until doubled in size.
- Bake in a 400-degree oven until golden brown, about 15 to 18 minutes.