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1
Pour 2 cups of milk into a stock pot or Dutch oven.
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2
Add sugar and vegetable oil.
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3
Stir to combine.
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4
Now, turn the burner on medium to medium-low and scald the mixture. Do not let it boil.
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5
Remove from heat and allow this mixture to cool to warm/lukewarm, 90 - 110 degrees. .
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6
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 wrap and allow to sit until doubled in size, 45 minutes to 1 hours, depending on the heat of your kitchen.
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7
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.
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8
Spray a muffin pan with non-stick spray, I prefer butter flavored with bread.
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9
Deflate the dough and very lightly sprinkle flour on the top.
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10
With floured hands, form the rolls by pinching off a walnut size piece of dough and rolling it into a little ball.
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11
Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full.
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12
Cover and allow to rise for about 1 hour; until doubled in size.
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13
Bake in a 400-degree oven until golden brown, about 15 to 18 minutes.
