No-Knead Parker House Rolls

Step 1: 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.

Step 2: To a large bowl add 2 cups of flour and the yeast and stir in the cooled the milk mixture.

Step 3: After the yeast and flour are nicely incorporated, add another 2 cups of flour and stir until combined.

Step 4: 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: Butter or spray a muffin pan with non-stick cooking oil, I prefer butter flavored with bread.

Step 7: 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.

Step 8: 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.