No-Knead Cloverleaf Rolls

1. 1

   To make the dough, combine the milk and canola oil in a large pot.

2. 2

   Add the sugar and stir.

3. 3

   Scald the mixture by heating it almost to a boil.

4. 4

   Turn off the heat and let the mixture cool until it's warm but not too warm.

5. 5

   Add 8 cups of the flour along with the yeast and stir it around until combined--it will be super sticky!

6. 6

   Cover the mixture with the lid of the pot or a dishtowel, and let it sit for an hour or so until it has risen.

7. 7

   Sprinkle in the remaining cup of flour, the baking power, baking soda and salt and stir gently to combine.

8. 8

   It takes a while to get it stirred together.

9. 9

   To make the rolls, drizzle a small amount of butter into 36 muffins cups (3 trays).

10. 10

    Pinch off a small amount of the dough and roll into a neat ball.

11. 11

    As you roll, place in groups of 3 in each muffin cup.

12. 12

    Continue with the rest of the dough.

13. 13

    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.

14. 14

    Preheat the oven to 400 degrees F.

15. 15

    Bake until deep golden brown, 18 to 20 minutes.

16. 16

    Serve piping hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.