These dinner rolls are delicious and I make them every year for Thanksgiving. The recipe makes a ton but they freeze well. We usually freeze and use the leftovers at Christmas.
Ingredients:
9 cups flour
1 cup sugar
4 cups milk
1 heaping tsp baking powder
1 scant tsp baking soda
1 cup vegetable oil
2 tbsp salt
2 pkgs (4 1/2 tsp active dry yeast)
Directions:
Pour 4 cups of milk into a stock pot or dutch oven. Add 1 cup of sugar and 1 cup of vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low heat and "scald" the mixture. This means heating it until just before boiling point. Right before the mixture boils, turn off the heat. Allow mixture to cool to warm/lukewarm (between 90 and 110). This took mine about an hour and a half.
When the mixture is the right temperature add in 4 cups of flour and 2 pkgs of active dry yeast. Stir together until 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 has risen sufficiently add 1 more cup of flour, the baking powder, baking soda, and salt. Stir (or knead just a bit) until combined.
If you are making the dough ahead of time, you can store overnight in the refrigerator. Take out the dough 2-3 hours before baking.
Butter 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 pans are full. Cover and allow to rise 1 to 2 hours.
Top each muffin with melted butter. Bake at 400 until golden brown, about 17-20 minutes.
Recipe by the
Pioneer Woman
