The Pioneer Woman Tasty Kitchen
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Dinner Rolls

4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

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Level: Easy

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Description

They’re a cinch to make and require no kneading. They’re not smooth and perfect and aesthetically flawless, but they’re rustic and charming. Oh, and delicious!

Ingredients

  • 4 cups Milk
  • 1 cup Sugar
  • 1 cup Vegetable Oil
  • 9 cups Flour
  • 2 packages (4 1/2 Tsp.) Active Dry Yeast
  • 1 teaspoon (heaping) Baking Powder
  • 1 teaspoon (scant) Baking Soda
  • 2 Tablespoons Salt

Preparation

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/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.

7 Comments

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charis on 6.20.2010

I tried to make these yesterday. It was a fail. :(

One important step that is not really noted here (but is on PW’s blog for this recipe), is that after you scald the milk you MUST let it cool for a while before adding the flour and yeast. Otherwise you will kill the yeast and it won’t rise. After my dough wasn’t looking right, I checked PW’s blog entry about this recipe and she noted it there that this is an important step. I wish I had looked there before I started.

Maybe this is a basic thing in baking bread that I just didn’t know. This is, after all, only my second attempt at baking my own bread of any kind.

While I am sad that I made this mistake, I still am hopeful and pretty certain that this recipe is going to be a winner. I plan on trying again very soon.

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Heidi Malott on 5.18.2010

Thank you Ree! These rolls are so wonderful. I feel so proud when I make them. Nothing like home-made.

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Shelley on 2.18.2010

This is my second attempt to make bread. I was disappointed in the outcome but my company (brought them to a function) was very pleased. I had coworkers tell me they took a couple home with them for dinner! Mine were very heavy and dense. The sides of mine got dark fast and that may be because I have a dark pan. I also used skim milk. Not sure if making it with whole milk would make much difference! Make sure to allow yourself some time to make these! They also make such a large amount I would freeze half the dough and use at a later date (if that is possible)!…

Avatar of Gidgette

Gidgette on 1.28.2010

Honestly a fabulous recipe! I have never made rolls or bread before and these came out beautifully. They are time consuming, but completely worth it. I made them for a dinner party of 7 and none of the 30 were left! Everyone grabbed the leftovers to take them home. They were so good that most of our guests ate a little bit of the main dish and filled up on the rolls, of course spread apart with butter. So I would definately suggest these to whomever is willing to do a little work because it is worth it!

Avatar of iamcaressa

iamcaressa on 1.15.2010

These are hands-down my favorite rolls ever. Period. Done. And I know good bread. I sprinkle a little kosher salt on the tops before baking and … wowza. I just … they’re so good. Thank you!

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nataliamcross on 4.22.2012

I made these rolls on Easter & they were a smash! They are so easy & simple to make. I plan on making these for no reason whatsoever. They are delicious!

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CarolHS on 1.26.2011

I love these rolls their flavor and the fact that you can do them ahead of time. I do all the mixing, stick them in the fridge over night, then form and bake the rolls the next day.

I usually make 24 rolls, and freeze the rest of the dough to make cinnamon rolls later.

Easy, great tasting recipe!

Avatar of krypto

krypto on 10.17.2010

I love these rolls. The recipe makes a very large batch but they freeze wonderfully. I always cut back the salt to about 1 1/2 tablespoons. Two tablespoons is too salty for my taste. I had to sub buttermilk for regular milk and it turned out great.

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Angie on 7.20.2010

Love these. I have made them several times, and will continue to!

Avatar of Nicole

Nicole on 5.19.2010

We love homemade bread/rolls in my family, and these are great. Very easy and tasty.

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