Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
No-Knead Cloverleaf Rolls
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- Level: Easy
- Total: 3 hr 40 min (includes cooling and rising times)
- Active: 35 min
- Yield: 36 rolls
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- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 3 hr 40 min (includes cooling and rising times)
- Active: 35 min
- Yield: 36 rolls
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
Cook’s Note
If you don't want to make a full batch of rolls, store the dough in the fridge for a day or two.
