Yeast-milk rolls

Before second rise

Today's experiment:  Success! 

I tried these "no knead yeast rolls" and they turned out fabulously.  Actually, I ended up kneading them after all, but so what?  It's not like it's hard to do, and it seemed like the dough needed it.  Of course I found this recipe on Pinterest, you can see it here.  It was easy to do, just simply mix, rise, punch/shape, rise again and bake.  Each rise took one hour, and the baking only took 25 minutes.  They were ready in time for dinner.

Out of the oven

I baked these rolls in a large springform pan, and they filled it perfectly.  When they were done, they could be pulled off the loaf one at a time. 

 

 

 

Pull-apart

We enjoyed these rolls so much - not only did they look pretty on the table, but they tasted heavenly. 

Kent said he used to have rolls like this growing up in a Ukranian town in Alberta.  Once he tasted them, he exclaimed that they were exactly like he remembers... the flavour was bringing back his childhood!  I guess we'll definitely have a repeat of these rolls someday.