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Double-Quick Dinner Rolls
By Elizabeth | November 27, 2007
I love the taste of fresh bread, but I’m not good with the whole kneading process, so I was thrilled when I discovered this Betty Crocker recipe for dinner rolls that do not have to be kneaded before baking. They come out like a cross between a roll and a muffin, sort of. They come out of the pan looking muffin-shaped, slice one open, and the insides are full of nooks and crannies that are perfect for melting butter into. My son likes them with honey! The next time I make them I will take photos so you can see what I mean about the shape and texture. Until then, bake up a batch of these for dinner tonight!
Ingredients:
2 1/4 cups Gold Medal® all-purpose or unbleached flour
2 tablespoons sugar
1 teaspoon salt
1 package regular or quick active dry yeast
1 cup very warm water
2 tablespoons shortening
1 egg
Directions:
1. Mix 1 1/4 cups of the flour, the sugar, salt and yeast in large bowl. Add water, shortening and egg; beat with spoon until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double.
2. Grease 12 regular-size muffin cups. Stir down batter by beating about 25 strokes. Spoon into muffin cups. Let rise 20 to 30 minutes or until batter rounds over tops of cups.
3. Heat oven to 400ºF. Bake 15 to 20 minutes or until golden brown.
They will look something like this, although the rolls in this photo look like they might have been made with whole wheat flour instead of white. But the texture is the same.
Topics: Breads |
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2 Responses to “Double-Quick Dinner Rolls”
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November 29th, 2007 at 10:18 pm
I can smell them from here!
November 30th, 2007 at 10:53 am
Mimi, these are the tenderest, most delicious rolls EVER. They were gone by lunch the next day!