Another Pioneer Woman recipe. I made these for the first time on Thanksgiving Day, and next time, I’ll make the dough ahead of time so it’s easier to plan on the day of.
- 2 cups milk
- 1⁄2 cup sugar
- 1⁄2 cup vegetable oil
- 4 1⁄2 cups flour
- 1 pkg (21⁄4 tsp.) active dry yeast
- 1⁄2 teaspoon (heaping) baking powder
- 1⁄2 teaspoon (scant) baking soda
- 1 tablespoon salt
Pour 2 cups of milk into a stock pot or dutch oven. Add sugar and vegetable oil, stir to combine. Now turn the burner to medium/medium low and “scald” the mixture/ lukewarm (between 90-110 degrees). If you forget its on the stove and bring it to a boil that’s ok, just walk away and let it cool down to the appropriate temperature. If you don’t have a thermometer the pan should be comfortably warm to the touch. When the mixture is the right temp, add in 2 cups flour and 1 package of active dry yeast. After the yeast and flour are nicely incorporated, add another 2 cups of flour. Stir together (it will seem very sticky) and allow to sit, covered with a tea towel or lid, for an hour. After about an hour it should have doubled in size. When it has doubled sufficiently, add in 1⁄2 cup flour, the baking powder, baking soda and salt. Stir (or knead just a bit) until combined. Butter 1-2 muffin pans. Form rolls by pinching off walnut sized pieces of dough and rolling into balls. Repeat and tuck three balls of dough into each buttered muffin cup. Cover and allow to rise for 1-2 hours. Bake in a 400° oven til golden brown, about 15 minutes.