No Knead Parker House Rolls

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.