No-Knead Dinner Rolls

In the past when people have talked about making homemade rolls, I'll admit, I sort of glazed over and stopped listening...they intimidated me and never tasted as good as Rhodes rolls, or so I thought. Well these ones are a.maz.ing and maybe the best I've ever had. And the best part? No kneading required! They're so easy! Thanks, Pioneer Woman!

• 4 cups milk
• 1 cup sugar
• 1 cup vegetable oil
• 9 cups flour
• 2 packages (4 1/2 Tsp.) Active Dry Yeast
• 1 teaspoon (heaping) baking powder
• 1 teaspoon (scant) baking soda
• 2 Tablespoons salt

Pour 4 cups of milk into a stock pot. Add 1 cup of sugar and 1 cup of vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and “scald” the mixture/lukewarm (between 90 and 110 degrees).
Before the mixture boils, turn off the heat. NOW. Very important stuff here: walk away. Walk away and allow this mixture to cool to warm/lukewarm. The mixture will need to be warm enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and makes it inactive. I don’t usually use a thermometer, but if you’d like to, a good temperature is between 90 and 110 degrees. I usually feel the side of the pan with the palm of my hand. If it’s hot at all, I wait another 20 minutes or so. The pan should feel comfortably warm.
When the mixture is the right temperature add in 4 cups of flour and 2 packages of (4-1/2 teaspoons) of active dry yeast. After the yeast and flour are nicely incorporated, add another 4 cups of flour. Stir together and allow to sit, covered with a tea towel or lid, for an hour. After about an hour it should have almost doubled in size. If it hasn’t changed much, put it in a warm (but turned off ) oven for 45 minutes or so. When it had risen sufficiently add 1 more cup of flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda and about 2 tablespoons of salt. Stir (or knead just a bit) until combined.
Butter 1 or 2 muffin pans. Form the rolls by pinching off a walnut sized 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 to 2 hours.
Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.