No Knead Parker House Rolls
These rolls are so easy to make and tasty too! Original recipe comes from thepioneerwoman.com however Ive converted it to use instant yeast. If using regular yeast, increase by 25%. To obtain less sweet rolls, I reduce the sugar slightly.
These rolls are so easy to make and tasty too! Original recipe comes from thepioneerwoman.com however Ive converted it to use instant yeast. If using regular yeast, increase by 25%. To obtain less sweet rolls, I reduce the sugar slightly.
- Carbohydrate 61.0917086666667 g
- Cholesterol 0.813333333333333 mg
- Fat 6.9436275 g
- Fiber 1.95913336016114 g
- Protein 6.5752 g
- Saturated Fat 0.685401396625 g
- Serving Size 1 1 Serving (91g)
- Sodium 73.7674166666667 mg
- Sugar 59.1325753065055 g
- Trans Fat 0.279217312925 g
- Calories 334 calories
Step-by-step
- 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.
Thermal Control and Yeast Viability
Scalding milk denatures whey proteins that otherwise weaken gluten structures, yielding a softer crumb. Cooling this liquid down to between 90 and 110 degrees Fahrenheit before introducing instant dry yeast prevents thermal shock, which kills microbial activity. Adding flour in stages hydrates the proteins evenly without requiring mechanical gluten development.Balancing Chemical and Biological Leavening
Baking powder and baking soda interact with the lactic environment created during the initial rise, providing additional lift alongside the yeast. Incorporating these chemical leaveners during the final mixing stage ensures their reactive properties remain potent before baking at 400 degrees Fahrenheit. Reducing sugar alters osmotic pressure, slightly slowing fermentation while producing a less sweet finished product.Fats and Emulsification
Liquid vegetable oil coats flour proteins differently than solid butter, yielding a distinctively moist interior texture. Measuring flour by weight—specifically 20.25 ounces for the total amount—prevents dense, dry bread caused by packing measuring cups.
