Pillowy Dinner Rolls

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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.

Dinner Rolls

2 cups milk
½ cup sugar
½ cup vegetable oil
2¼ tsp yeast (or 1 packet)
4½ cups flour
1 tablespoon salt

  1. Heat milk, sugar, and oil slowly on the stovetop until approximately 100 degrees F.
  2. Remove from heat and stir in yeast and flour. The dough will be soft and easy to mix.
  3. Cover with plastic wrap/tea towel and put in warm place to rise for about an hour, or until doubled in bulk.
  4. 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).
  5. Grease a cupcake/muffin pan with cooking spray.
  6. 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.
  7. Bake at 400 degrees for about 15minutes, or until golden brown.

Have a wonderful Thanksgiving, from my kitchen to yours.

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