No Knead Parker House Rolls

12
Servings
3h
Prep Time
20m
Cook Time
3h 20m
Ready In


"These rolls are so easy to make and tasty too! Original recipe comes from thepioneerwoman.com 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."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (105.8 g)
  • Calories 302.7
  • Total Fat - 10.8 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 4.5 mg
  • Sodium - 536.2 mg
  • Total Carbohydrate - 44.3 g
  • Dietary Fiber - 1.4 g
  • Sugars - 7.6 g
  • Protein - 6.6 g
  • Calcium - 69.5 mg
  • Iron - 0.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.4 mg

Step 1

Pour 2 cups of milk into a stock pot or Dutch oven.

Step 2

Add sugar and vegetable oil and stir to combine. Now, turn the burner on medium to medium-low and scald the mixture. Do not let it boil.

Step 3

Remove from heat and allow this mixture to cool to warm/lukewarm, 90 - 110 degrees.

Step 4

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.

Step 5

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.

Step 6

Spray a muffin pan with non-stick spray, I prefer butter flavored with bread.

Step 7

Deflate the dough and very lightly sprinkle flour on the top.

Step 8

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.

Step 9

Bake in a 400-degree oven until golden brown, about 15 to 18 minutes.

Tips & Variations


No special items needed.

Related

pelysma

My DH made these for Valentine's Day and they were delish. He did say they were brown before the timer went off. Made for Favorites of 2014.

review by:
(15 Feb 2015)

WiggiesStickeyRibs

These rolls are delicious and expecially intriguing because I didn't have to knead them! They were delicious and thoroughly enjoyed for our Thanksgiving celebration.

(30 Nov 2014)

JostLori

Ok, this is it... my new favorite bread recipe. These rolls are absolutely delicious and so easy to make - no kneading, no kidding. The only "problem" I had is that my dough was too soft to make balls that didn't melt down into one. Maybe due to the heat and humidity here in Costa Rica. But no matter, these are excellent. I posted my pictures anyway, and promise that I'll take the time to mess with the flour/softness aspect the next time to see if they come out looking like they should. Hmmmm, next time might be tomorrow!!!

review by:
(14 May 2014)

MeganJonMason

I like that I don't have to knead the dough to make these. They are so delicious!

review by:
(7 May 2014)

Gerry

A long overdue review for these great tasting No Knead Parker House Rolls, they are just as good as I expected a Galley Wench recipe to be! Be it the whole recipe or halved they always make for lovely rolls each and every time! I usually cut back on the sugar and while 400 bakes works in my oven 375 seems best.Ovens vary and for baking golden brown is good indication that all good! Thank you for taking time to convert the recipe as it would likely have been one I would have missed.

review by:
(12 Apr 2014)

Engrossed

A keeper! I'm always on the look out for no-knead breads that still use yeast. This is a very easy one with great results even you don't do it perfect. I made a half recipe with 3 Tbsp sugar and 1 packet of RapidRise yeast. I used I can't believe it's not butter spray for the muffin tins and the tops once I pushed the balls into the pan (this ended up being a mistake because they got too dark and developed a thick crunchy crust). Since this was my first time making these, some ended up bigger than others so I got 11 rolls but it could easily make 12 plus from a half recipe. Needless to say my dough took less time to rise because I used RapidRise yeast. I baked them for 15 minutes and they were a little overdone...I wonder if my oven temp rose during baking? When my son gets older I think this recipe would be fun to have him help roll the balls of dough. Thanks for posting this recipe. Freddy Cat says hi! Made for the Recipebook tag game.

review by:
(5 Nov 2011)