Gaze upon the glorious puffiness of these sensational dinner rolls and tell me what you see...
How about a fantastic accompaniment to any bowl of soup that your mind can cook up?
Dipping bread into a warm and comforting bowl of chili was my objective earlier this week and I'm continuing to enjoy the fruits of my labor. There is no satisfaction greater than wiping a soft hunk of bread around the bowl in order to soak up every last drop of that tasty red stuff.
I'd like to send a big shout out to my favorite Pioneer Woman, Ree Drummond, for sharing this recipe with the world. They are such cute, soft, and delicious dinner rolls that you'll keep going back for more, guaranteed! I demand you try the recipe this weekend alongside your favorite bowl of soup!
As the chill of fall sets in around us, there is nothing better than hunkering down with a big bowl of warming soup!
Dinner Rolls
Dinner Rolls
Recipe adapted from The Pioneer Woman
1 cup milk
¼ cup sugar
¼ cup vegetable oil
2 ½ cup oatmill flour
1 ⅛ tsp. yeast
¼ tsp. baking powder (heaping)
¼ tsp. baking soda (scant)
1 ½ tsp. salt
Pour the milk into a stock pot or Dutch oven. Add the sugar and vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and scald the mixture to dissolve the sugar.
Before the mixture boils, turn off the heat and remove the pan from the burner. Allow the mixture to cool to warm/lukewarm. The mixture will need to be warm enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and makes it inactive. If the side of the pan is hot at all, allow it to cool longer. When it feels comfortably warm, it should be ready.
Add in 1 cup of flour and the yeast. After they are nicely incorporated, add another cup of flour. Stir together and allow to sit, covered with a tea towel or lid, for one hour. After about an hour it should have almost doubled in size. When it had risen sufficiently add the last ½ cup of flour, the baking powder, baking soda and salt. Stir (or knead just a bit) until combined and no longer sticky.
Butter a muffin pan. Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat with the rest of the dough and tuck three balls of dough into each buttered muffin cup. Continue until the pan is full (should produce approximately 10 rolls). Cover the muffin tin and allow to rise for about 1 to 2 hours.
Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.
1 cup milk
¼ cup sugar
¼ cup vegetable oil
2 ½ cup oatmill flour
1 ⅛ tsp. yeast
¼ tsp. baking powder (heaping)
¼ tsp. baking soda (scant)
1 ½ tsp. salt
Pour the milk into a stock pot or Dutch oven. Add the sugar and vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and scald the mixture to dissolve the sugar.
Before the mixture boils, turn off the heat and remove the pan from the burner. Allow the mixture to cool to warm/lukewarm. The mixture will need to be warm enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and makes it inactive. If the side of the pan is hot at all, allow it to cool longer. When it feels comfortably warm, it should be ready.
Add in 1 cup of flour and the yeast. After they are nicely incorporated, add another cup of flour. Stir together and allow to sit, covered with a tea towel or lid, for one hour. After about an hour it should have almost doubled in size. When it had risen sufficiently add the last ½ cup of flour, the baking powder, baking soda and salt. Stir (or knead just a bit) until combined and no longer sticky.
Butter a muffin pan. Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat with the rest of the dough and tuck three balls of dough into each buttered muffin cup. Continue until the pan is full (should produce approximately 10 rolls). Cover the muffin tin and allow to rise for about 1 to 2 hours.
Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.
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