No Knead Parker House Rolls - cooking recipe

Ingredients

2 cups milk
1/3 cup sugar (adjust to taste)
1/2 cup vegetable oil
4 1/2 cups flour (20.25 oz.)
2 1/2 teaspoons instant dry yeast
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons salt (adjust to taste)
butter (or no-stick spray)

Preparation

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 wrap 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 lightly 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.