No Knead Parker House Rolls |
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Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 8 |
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These rolls are so easy to make and tasty too! Original recipe comes from 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. Ingredients:
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) |
Directions:
1. Pour 2 cups of milk into a stock pot or Dutch oven.
2. Add sugar and vegetable oil.
3. Stir to combine.
4. Now, turn the burner on medium to medium-low and scald the mixture. Do not let it boil.
5. Remove from heat and allow this mixture to cool to warm/lukewarm, 90 - 110 degrees. .
6. 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.
7. 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.
8. Spray a muffin pan with non-stick spray, I prefer butter flavored with bread.
9. Deflate the dough and very lightly sprinkle flour on the top.
10. With floured hands, form the rolls by pinching off a walnut size piece of dough and rolling it into a little ball.
11. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full.
12. Cover and allow to rise for about 1 hour; until doubled in size.
13. Bake in a 400-degree oven until golden brown, about 15 to 18 minutes.
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