Pour 2 cups of milk into a stock pot or Dutch oven.
Add sugar and vegetable oil; stir to combine.
Now, turn the burner on medium to medium-low and “scald” the mixture. Do not let it boil.
Remove from heat and allow this mixture to cool to warm/lukewarm, 90 - 110 degrees. .
When the mixture is the right temperature add in 2 cups of flour and yeast. After the yeast and flour are nicely incorporated, add another 2 cups of flour. Stir together, cover with plastic wramp and allow to sit until doubled in size, 45 minutes to 1 hours, depending on the heat of your kitchen.
When it has risen sufficiently add the final 1/2 cup of flour, 1/2 heaping teaspoon of baking powder, 1/2 scant teaspoon of baking soda and salt. Stir (or knead just a bit) until combined.
Spray a muffin pan with non-stick spray, I prefer butter flavored with bread.
Deflate the dough and very lightlly sprinkle flour on the top.
With floured hands, form the rolls by pinching off a walnut size piece of dough and rolling it into a little ball.
Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full.
Cover and allow to rise for about 1 hour; until doubled in size.
Bake in a 400-degree oven until golden brown, about 15 to 18 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (91g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 62 (19%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 2g|
|Cholesterol 0.8mg||0 %|
|Sodium 73.8mg||3 %|
|Potassium 105mg||3 %|
|Total Carbohydrate 61.1g||18 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 59.1g|
|Protein 6.6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 334
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