My Favorite Dinner Rolls

No-Knead Dinner Rolls captioned

Today I’m sharing my favorite dinner rolls.  I made these last weekend to go with Easter lunch.  They are soft, buttery, melt-in-your mouth delicious!  Did I mention that they are super easy?  Some of my favorite recipes in the world come from Ree Drummond’s site, and these are her No-Knead Dinner Rolls, slightly adapted.  The recipe makes a lot of rolls, so you may want to half it. I even took the leftover roll dough on Tuesday and made Hamburger Buns for our dinner Tuesday night.  They were THE BEST Hamburger buns we’ve ever eaten and definitely took our plain ole cheeseburger to another level.  The dough will keep in the refrigerator for a couple of days so you can make it ahead, but you will have to continue punching it down as it does continue to rise.

No-Knead Dinner Rolls

4 cups milk (I used whole milk but have used 2% in the past)

1 cup sugar

2 sticks butter, melted

9 cups flour

2 packages (4 1/2 teaspoons) active dry yeast

1 teaspoon (heaping) baking powder

1 teaspoon (scant) baking soda

1 tablespoon salt

Pour 4 cups milk into a stock pot or dutch oven.  Add the sugar and melted butter and stir to combine.  Heat this mixture to lukewarm (between 90 and 110 degrees)

When your mixture has reached the correct temperature range, add in 4 cups of flour and 2 packages (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 teal towel or lid, for an hour.  After about an hour it should have almost doubled in size.  When it has risen sufficiently, add 1 more cup of flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda and 1 tablespoon salt.  Stir (or knead just a bit) until combined.

Butter or spray with non-stick cooking spray, 2 or more regular sized muffin pans.  Form the rolls by pinching off a walnut-sized piece of dough and rolling it into a little ball.  Repeat and tuck 3 balls of dough into each buttered muffin cup.  Continue until pans are full and cover with a tea towel and allow to rise for about 1 to 2 hours.

Bake in a 400° oven until golden brown, about 15 to 20 minutes.

Adapted from The Pioneer Woman

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