Easy No Knead Dinner Rolls are my go to rolls. They require no kneading and not a lot of other work. Place all of the ingredients in a Dutch Oven, roll out some dough and bake – that simple! (Well, not really) This Easter these rolls will be on the dinner table! I know they won’t last long!
Ree Drummond, a.k.a. The Pioneer Woman is the woman who shared this recipe many, many years ago. I made the rolls for the first time back then and my family has asked for them ever since! Since I love all of you so much, (really I do!), I thought I would share her recipe. Many of you know that I love Ree Drummond too! I think she does a fantastic job of creating or tweaking a recipe. She and I have a lot in common – not sure if you knew that or not. Our biggest commonality is our love for butter and heavy cream!
My site if filled with many of The Pioneer Woman’s recipes. My family loves when they see Fried Chicken on the menu. Chicken Fried Steak is a second favorite. The top recipe of Ree’s that I have ever shared is her Penne Ala Betsy – it is a creamy shrimp recipes that is my families favorite and also a favorite of readers of Feeding Big.
- 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
- Pour 4 cups of milk into a Dutch oven. Add one cup of sugar and 1 cup of vegetable oil. Stir to combine. Heat on medium to medium-low and “scald” the mixture (bring it to just before a boil.) Cool to lukewarm (between 90 and 110 degrees).
- Don't let the mixture boil. Leave the mixture to cool to lukewarm.
- 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 incorporated, add another 4 cups of flour. Stir together and allow to sit, covered with a tea towel or lid, for an hour. The dough needs to rise until about doubled. If after an hour, the dough hasn’t risen 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. Place 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.
- I usually only make half of this recipe. If you do make the full recipe and you have leftover bread (I don't think you will!) the rolls will freeze wonderfully.
- Each batch of these rolls will cost you less than $2.00 to make! So wonderfully tasty and frugal!
Now that you have decided to add this recipe to your menu, lets see what my blogging friends have for you!
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