As I've mentioned, yeast breads took up the bulk of my baking time this year, so it's no surprise that I'm making homemade rolls for Thanksgiving. I was never much of a fan of breads until I started baking my own: not much rivals the smell of bread wafting from an oven, not to mention a piping-hot roll plumped full of steam.
And this recipe in particular may appeal to some people who don't like to mess with yeast breads: it's no knead! No kidding, I only mixed it with a wooden spoon.
I made this dough as a test run on Monday, and the results were superb. The milk in the recipe provides tenderness and flavor that make the rolls practically like brioche.
2 cups milk
½ cup sugar
½ cup vegetable oil
2¼ tsp yeast (or 1 packet)
4½ cups flour
1 tablespoon salt
- Heat milk, sugar, and oil slowly on the stovetop until approximately 100 degrees F.
- Remove from heat and stir in yeast and flour. The dough will be soft and easy to mix.
- Cover with plastic wrap/tea towel and put in warm place to rise for about an hour, or until doubled in bulk.
- Punch down the dough to resdistribute the yeast.
(For make-ahead: you could put it in a plastic bag and refrigerate at this step. Just remove from refrigerator approx 1 hour before baking to wake the yeast up).
- Grease a cupcake/muffin pan with cooking spray.
- Pinch off a walnut-sized piece of dough and roll into a ball. Combine with two other similarly-sized balls to fill each cupcake cup.
- Bake at 400 degrees for about 15minutes, or until golden brown.
Have a wonderful Thanksgiving, from my kitchen to yours.