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Pioneer Woman Dinner Rolls
Vegetarian
Side Dishes
More Recipes....
Main Dishes Side Dishes Desserts Vegetarian Gluten Free Low Sodium Dairy Free Potluck Paleo Breakfast Diabetic
Container Recommendation....
 ZIPLOC Quart Bags (7" x 8") Pioneer Woman Dinner Rolls Serves: 24 From: Pioneer Woman Ingredients: Directions: 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. Turn the burner on medium to medium-low and "scald" the mixture/lukewarm (between 90 and 110 degrees). Before the mixture boils, turn off the heat. 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. Feel the side of the pan with the palm of your hand; if it's hot at all, 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. 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. Refrigerate up to 2 days or use right away. If refrigerating, be sure to take out at least 1-2 hours before baking. 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 15-18 minutes |
