Cookin’ with Carolyn Easy Batter Rolls

Easy Batter Rolls (no knead)
3 cups all-purpose flour
2 Tbsp. sugar
1 pkg.(1/4 oz.) active dry yeast
1 tsp. salt
1 cup water
2 Tbsp. butter
1 large egg, room temperature
Melted butter
In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120-130 degrees. Add to dry ingredients; beat until blended. Add egg; beat on low speed for 30 seconds, then on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes. Stir dough down. Fill 12 greased muffin cups half full. Cover and let rise until doubled, about 15 min. Bake at 350 degrees until golden brown, 15-20 min. Cool for 1 min. before removing from pan to a wire rack. Brush tops with melted butter. Note: Freezer option – freeze cooled rolls in airtight containers. To use, microwave each roll on high until warmed, 30-45 seconds.

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