Monday, November 22, 2010

No Knead Dinner Rolls

Alright kiddies, it's time to bust out those Thanksgiving recipes because we're only a few days away! I'm cooking Thanksgiving dinner for the first time this year. The whole thing! Granted there will be a maximum of 5 people there. I guess this is a nice start for me to ease into cooking the Thanksgiving feast! I'm so excited!

Since this is my first time to do the whole thing myself, turkey, sides and all, I'm kind of going all out. I'm making these rolls, this pie, along with a few other sides I'll be posting in the next two days.

No Knead Rolls
Source: The Pioneer Woman

I cut the recipe in half since I'm only feeding a few people for Thanksgiving and I didn't want 10,000 rolls left over. Just scale this up or down to feed as many as you need. This recipe would have made about 18 rolls. I only made the 12 that fit in my muffin pan and then froze the rest of the dough for later.

2 cups milk
1/2 cup sugar
1/2 cup vegetable oil
4 1/2 cups flour
2 1/4 tsp active dry yeast
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp salt

In a large pot, combine milk, sugar, and vegetable oil over medium-high heat. When the mixture just starts boiling, turn off the heat and let it sit for about 20 minutes. I waited until the side of the pot felt warm to the palm of my hand. You want the milk mixture to be warm enough to create a nice happy environment for the yeast, but cool enough so that it doesn't kill the yeast the second they touch the liquid.

Next, add 2 cups of the flour and the yeast. Stir this mixture to combine, then add the rest of the flour and keep on stirring. Once you have everything mixed, cover the pot with it's lid and let the dough rise for about 1 hour.

Once the dough has doubled in size, add 1/2 cup of remaining flour, along with the baking powder, baking soda and salt. This will be tough to stir in, so use a good sturdy spoon or knead it just a few times right in the pot. Butter a muffin pan. Tear off small walnut sized pieces of dough and form into balls between the palms of your hands. Drop three of these into each of the muffin cups. Cover with plastic wrap and let rise for about an hour.

Bake in a 400 degree oven for about 20 minutes, until lightly browned.


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