No-Knead Parker House Rolls
October 23, 2011
"These rolls are so easy to make and tasty too! Original recipe comes from thepioneerwomandotcom however I've converted it to use instant yeast. If using regular yeast, increase the amount by 25%. To obtain less sweet rolls, I reduce the sugar slightly. Time indicated includes time required to rise."
- Serving Size: 1 (115.3 g)
- Calories 359
- Total Fat - 19.2 g
- Saturated Fat - 7.1 g
- Cholesterol - 24.8 mg
- Sodium - 603.8 mg
- Total Carbohydrate - 42.2 g
- Dietary Fiber - 5.2 g
- Sugars - 7.7 g
- Protein - 8 g
- Calcium - 80.8 mg
- Iron - 1.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.6 mg
Pour 2 cups of milk into a stock pot or Dutch oven. Add sugar and vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and scald the mixture. Do not let it boil. Remove from heat and allow this mixture to cool to warm/lukewarm, 90 - 110 degrees.
To a large bowl add 2 cups of flour and the yeast and stir in the cooled the milk mixture.
After the yeast and flour are nicely incorporated, add another 2 cups of flour and stir until combined.
Cover with plastic wrap and allow to sit until doubled in size, 45 minutes to 1 hours, depending on the heat of your kitchen.
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.
Butter or spray a muffin pan with non-stick cooking oil, I prefer butter flavored with bread.
Deflate the dough and very lightly sprinkle flour on the top. With floured hands, form the rolls by pinching off a walnut size 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 hour; until doubled in size.
Bake in a 400-degree oven until golden brown, about 15 to 18 minutes.
Tips & Variations
No special items needed.