Anissa Shull from Tellico Grains stopped by WBIR to show us how to make no-knead dinner rolls.
Anissa Shull from Tellico Grains Bakery stopped by WBIR to show us how to make no-knead dinner rolls.
No-knead Dinner Rolls
(adapted from a Pioneer Woman recipe)
4 cups milk
1 cup granulated sugar
1 cup vegetable oil
9 cups all purpose flour
4 1/2 teaspoons active dry yeast
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons salt
1. Heat milk, sugar, and vegetable oil on stovetop until milk just begins to steam. Remove from heat, walk away, and let cool to lukewarm (about 90 degrees F).
2. In a large mixing bowl combine 4 cups of flour and 4 1/2 teaspoons yeast and add lukewarm milk mixture. Stir with spatula until smooth.
3. Add 4 more cups of flour to the mixing bowl and stir until dough absorbs all the flour.
4. Cover bowl with plastic wrap and let rise in a warm place for about an hour or until dough doubles in size.
5. Add last cup of flour, baking powder, baking soda, and salt and stir into dough, kneading a couple times on the counter if necessary to get the dough to come together.
6. Turn dough onto floured counter and cut into 2 ounce pieces. You can divide the 2 ounce pieces into three small pieces to make clover leaf rolls or leave as one piece.
7. Coat muffin tins with non-stick spray and drop three clover leaf pieces or one 2 ounce dough ball into muffin tin. Let rise for at least an hour in a warm place.
8. Bake for about 15-20 minutes in pre-heated 375 degree F oven, until rolls are golden brown.
9. Brush rolls with melted butter and watch them disappear.
** After step 5 the dough can be wrapped in plastic and refrigerated overnight. The next day just let the dough come to room temperature and proceed with step 6.
** Makes about 4 dozen 2 ounce rolls.
Presented by: Anissa Shull of Tellico Grains Bakery