Ingredients Grams Baker's %
Whole Milk 490 85.1
Canola Oil 107.5 18.7
Sugar 100 17.4
All-Purpose Flour 576 100
Yeast 7 1.2
Baking Powder 3 0.5
Baking Soda 2.7 0.5
Salt 11.4 2
Butter 56 9.7


In a large pot, heat the milk, oil and sugar to a simmer. Then set aside to cool to luke warm.
When the milk mixture is luke warm, add 4 cups of flour and the yeast and stir well. Cover the pot with the lid and let sit somewhere warm for 1 hour.
When the dough has risen, stir in the last ½ cup of flour and the baking powder, baking soda and salt until well combined. Let sit another 30 minutes.
Preheat the oven to 400°F.
Melt the butter and drizzle a little in each cup of a muffin tin (this will make about 18 rolls). There will be a little butter left over, set it aside.
Pinch off little tablespoons of dough and roll them into balls. Put three balls in each muffin tin. Cover the full muffin tins with a dish cloth and let rise about 30 minutes.
Bake the rolls at 400 for about 15 minutes, they will be golden brown on top, and tender and soft on the inside when you pull them apart. Brush the tops with the remaining butter and serve warm.