| Level: | Easy |
| Total: | 3 hr 40 min |
| Active: | 35 min |
| Yield: | 36 rolls |
Ingredients
- 4 cups whole milk
- 1 cup canola oil
- 1 cup sugar
- 9 cups all-purpose flour
- 2 packages (2 1/4 teaspoons each) active dry yeast
- 1 heaping teaspoon baking powder
- 1 scant teaspoon baking soda
- 1 tablespoon salt
- Melted butter, for the pans
Instructions
- To make the dough: Combine the milk and canola oil in a large pot. Stir in the sugar. Scald the milk by heating it almost to a boil. Turn off the heat and let cool until warm.
- Add 8 cups of the flour and the yeast to the milk mixture and stir until combined (it will be super sticky!). Cover the pot with a lid or dishtowel and let the dough sit until risen, an hour or so.
- Sprinkle in the remaining 1 cup flour and the baking powder, baking soda and salt. Stir gently to combine; it takes a while to get it stirred together.
- To make the rolls: Drizzle a small amount of butter into 36 muffins cups (3 standard muffin pans). Pinch off small amounts of dough and roll into neat balls. Place 3 balls in each muffin cup.
- Set the pans in a draft-free, slightly warm place; cover with a lightweight dish towel and allow the rolls to rise until light and puffy, 1 to 1 1/2 hours.
- Preheat the oven to 400 degrees F.
- Bake until deep golden brown, 18 to 20 minutes. Serve piping hot.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 214 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 4 g |
| Cholesterol | 5 mg |
| Sodium | 167 mg |
Reviews
This is a terrible recipe – did anyone check it for accuracy? It required SO much more flour than is called for (as others have mentioned) and also actual kneading to bring the dough together – good luck forming balls out of the sticky mess you end up with, without both of these things. The recipe in the video makes 24 rolls, the written recipe makes 36…after adding the necessary extra flour, I probably ended up with enough dough for 72, but I really didn’t want them. Texture and taste were really very average.
I also use rapid rise it does work better and I also use this recipe for regular bread
I recommend using rapid rise yeast. I made the rolls this morning and they didn’t turn out well. Not sure what happened. Next time, I am using rapid rise yeast.
Question: Can you freeze part of this dough if you have a family of 2. I wrote down the recipe in half, but still feel like 18 rolls will go bad before 2 people can eat them. If you can freeze it, at what step do you put it in the freezer and in what type of “container”?
Has anyone substituted butter for oil and if so did you use a whole cup of butter?
Yummy, buttery, delicious!!!!
I made these for Thanksgiving one year and they were a huge hit! I’ve made them several times since and they never disappoint. Sometimes I have to show the recipe to prove I actually made them!!! I consistently yield 42 rolls so often times half the recipe. I also find they are done after 10-12 minutes.
The dough was hard to shape before the second rise but came out yummy anyhow! Holy big batch though
I have only used yeast three time in my life, and this recipe is the biggest success thus far. They rose perfectly and taste delicious. Thank you for this recipe.
Yummy! Worth the wait…