Nothing beats walking into a home and smelling the amazing scent of fresh rolls or bread baking in the oven. It’s simply heavenly! These no-knead cloverleaf rolls leave your house smelling amazing and your taste buds satisfied.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“I will summarize this roll recipe by saying a) they’re a cinch to make; b) they’re totally tasty; and c) I can’t think of a “c”. So let’s get started, shall we?”
I like roll recipes that are a “cinch” to make. Usually, any kind of bread recipe is long, tedious, and difficult to master. Not these little puppies!
Ingredients
4 cups Whole TruMoo Milk
1 cup Domino Sugar
1 cup Wesson Vegetable Oil
9 cups Gold Medal Flour
2 packages (4 1/2 Tsp.) Red Star Active Dry Yeast
1 teaspoon (heaping) Clabber Girl Baking Powder
1 teaspoon (scant) Arm and Hammer Baking Soda
2 Tablespoons Morton Salt
Instructions
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 (bring it to just before a boil.) Cool to 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.
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Quick Tip: It is preferable to use whole milk when making these rolls.
Thank you to The Pioneer Woman for this great recipe.
