QUICK YEAST ROLLS
This easy yeast roll recipe was given to me by my Great, Great Grandmother. I used it a couple of years ago in our state fair and received first place.
Provided by DCASH30526
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
- Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 185.9 calories, Carbohydrate 31.9 g, Cholesterol 23.3 mg, Fat 4.2 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 301.5 mg, Sugar 4.8 g
ENGLISH BATTER BUNS
Since receiving this easy-to-prepare recipe from a dear friend, I've made these rolls often for the holidays. -Geraldine West, Ogden, Utah
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the shortening, sugar, salt, eggs and 2 cups flour; beat on medium speed 3 minutes. Stir in remaining flour until smooth. Cover and let rise in a warm place until doubled, about 30 minutes., Stir batter vigorously for 25 strokes (dough will be slightly sticky). Spoon into 12 greased muffin cups. Tap pans to settle the batter. Cover and let rise until batter reaches tops of cups, about 20 minutes. Meanwhile, preheat oven to 400°., Bake 10-15 minutes or until golden brown. Brush with butter.
Nutrition Facts : Calories 241 calories, Fat 10g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 218mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
BATTER ROLLS
Make and share this Batter Rolls recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Breads
Time 1h25m
Yield 18 rolls, 18 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve 1 tsp sugar in warm water in large bowl.
- Sprinkle in yeast. Let stand 10 minutes, then stir well.
- Combine milk, 1/4 cup sugar, shortening and salt in saucepan.
- Heat until lukewarm and shortening is melted. Stir well.
- Add to yeast mixture.
- Add 2 3/4 cups flour and beat vigorously with wooden spoon or electric mixer until smooth.
- Gradually stir in remaining 1 cup flour.
- Batter will be soft.
- Cover with tea towel.
- Let rise in warm place until doubled about 1 hour.
- Stir down dough and let stand 10 minutes.
- Fill greased muffin cups 1/2 full.
- Let rise until doubled 45 minutes.
- Bake at 375°F for 20-25 minutes or until golden.
- Turn out of pans immediately.
- Serve warm and cool.
BATTER ROLLS
I got this out of a recipe book that came with some cookware I bought at a state fair when I was 18! If these rolls don't knock the socks off your guests there is something seriously wrong! Easy to make, incredible to eat.
Provided by KCShell
Categories Breads
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Place milk in 2 cup measuring cup and microwave up to 3 minutes until scalded.
- Stir in sugar, salt and butter.
- Measure warm water in 2 quart bowl and sprinkle in yeast.
- Stir.
- Add lukewarm milk mixture, egg and 2 cups flour.
- Beat until smooth.
- Stir in enough remaining flour to make a soft dough.
- Cover bowl and let stand in warm place, free from draft until doubled in bulk, about 30 minutes.
- Punch down.
- Shape into 24 rolls.
- Place in 9x13 pan or jelly roll pan Cover and let rise about 30 minutes (as above) Heat oven to 400* Bake rolls 15 minutes or until lightly browned.
SCHLOTZSKY'S STYLE SOURDOUGH BATTER ROLLS
If you love the buns that Schlotzsky's uses in their most excellent sandwiches, you will love these quick and easy sourdough batter rolls. Once you make this recipe, I think you will agree that I have achieved the "Schlotzsky's Style" taste, texture and light crunch in these flavorful dinner rolls. In developing this recipe, I found the the Scholtzsky's recipe online... well they use a proprietary mix plus water and yeast... and do not use a sourdough starter. Obviously, their dry mix contains a "sourdough" flavor so I had to adapt my recipe to use a liquid sourdough starter. I used their recipe to get the approximate ratio of dry ingredients to liquids... but then experimented from there. It took many trial and error attempts... trying ingredients like egg, buttermilk, milk, etc... but what I found was that simpler was better when trying to achieve the authentic taste and left out all those items. Additionally, Schlotzsky's uses a double rise method when making their buns, but my recipe uses a single rise method that is simpler and much faster. From start to finish, including preparation, rise and bake, these rolls can be ready in about an hour and twenty minutes... with very little hands-on time. Since this is a batter bread, the exact size of the wells in your muffin tin is very important... they should hold about 1/3 cup of water. if they are too small, the batter is liable to rise up and still over the boundaries of the muffin tin. You will notice that the recipe is easy to cut in half. This is because I used a small batch when creating the recipe. With these small rolls, you will find that 6 is rarely enough. I suggest planning on about 4 rolls per person. Finally, you will see that I am not a sourdough purist. It is primarily the fast-rise yeast that makes the dough rise. Interestingly enough... while the sourdough starter is used mainly for flavor, the rolls still have the big-hole texture associated with sourdough rolls. I hope you enjoy these rolls as much as we do!
Provided by Ron Mauldin
Categories Sourdough Breads
Time 1h22m
Yield 12 Rolls, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix very warm water, yeast, and sugar. Stir with small wire wisp until well mixed.
- Add half the flour. Stir with small wire wisp until well mixed.
- Add remaining flour, sourdough starter, oil and salt. Stir until batter is consistently smooth.
- Lightly spray and smear a 12 cup muffin tin with cooking spray.
- Pour/scrape batter equally into muffin cups. (about 4 to 4.5 tsp each).
- Spray tops with cooking spray.
- Place in very warm spot (90-110°F). (I usually turn my oven to lowest setting and then turn if off before placing the rolls inside.)
- Let rise until near or at tin top, about 50 minutes. (It is very important to not let them rise any longer than 50 minutes, because they will quickly fall.).
- Bake Method #1 - (Start with slightly warm oven without removing the risen rolls.).
- 1. Leave rolls in oven from previous step.
- 2. Set oven temp to 450°F and allow to cook for approximately 17 minutes. (Time may vary due to your oven and elevation.).
- Bake Method #2 - (Preheated Oven.).
- 1. Remove rolls in oven after previous step and then preheat oven to 450°F .
- 2. Place rolls in oven for 12-14 minutes. (Time may vary due to your oven and elevation.).
Nutrition Facts : Calories 54.9, Fat 1.6, SaturatedFat 0.2, Sodium 97.5, Carbohydrate 8.8, Fiber 0.3, Sugar 0.7, Protein 1.2
GRANDMA RITA'S SOFT BUTTER ROLLS
Want a roll that stays soft for days? Try these fluffy, soft rolls made with butter and love. This is my Grandma's recipe. The rolls are quick to rise due to the two packages of yeast. A special thanks to Baking Nana for writing the directions that are clear and easy to follow.
Provided by Lela
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h55m
Yield 18
Number Of Ingredients 10
Steps:
- Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
- Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
- Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
- Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
- Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.1 g, Cholesterol 16.7 mg, Fat 3.4 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 156.1 mg, Sugar 3.6 g
EASY BATTER ROLLS
Clipped from Taste of Home magazine a couple years ago. Haven't tried it yet. Rising time not included in prep or cooking time estimates.
Provided by Burgundy Damsel
Categories Breads
Time 50m
Yield 12 rolls, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine 2 cups flour, sugar, yeast and salt.
- In a saucepan, heat water and butter to 120*. Add to dry ingredients; beat until blended.
- Add egg; beat on low for 30 sec, then on high for 3 minute Stir in remaining flour (batter will be stiff). Do not knead.
- Cover, let rise in a warm place until doubled, about 30 minute
- Stir dough down. Fill greased muffin cups half full.
- Cover, let rise until doubled, about 40 minute Bake at 350* for 15-20 min or until golden brown.
- Cool for 1 min before removing from pan to wire rack. Brush tops with melted butter.
Nutrition Facts : Calories 293.4, Fat 5.3, SaturatedFat 2.8, Cholesterol 45.4, Sodium 429.1, Carbohydrate 52.4, Fiber 1.9, Sugar 4.4, Protein 8
BETTER BATTER BUTTER ROLLS
I found this recipe on another recipe site quite some time ago. These rolls are very rich. Look at all the butter! I tried altering the amount of butter, but got better reviews from my family when I left it as is.
Provided by KerryBnTX
Categories Yeast Breads
Time 1h10m
Yield 15 large rolls
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water (110); let stand until bubbly (about 15 minutes).
- Stir together 2 cups of flour, sugar and salt.
- Add 6 tablespoons of melted butter, along with egg, yeast mixture and milk.
- Beat 5 minutes to blend well.
- Gradually add remaining flour.
- Cover bowl; Let batter rise for about 45 minutes or until doubled in size.
- Pour the remaining melted butter into a 9" X 13" baking pan; Tilt pan to coat the bottom.
- Beat batter down and drop by spoonfuls into buttered pan. Makes about 15 rolls.
- Drizzle remaining 2 tablespoons of butter onto rolls.
- Cover and let rise for 30 minutes (Almost doubled in size).
- Bake at 350 deg F for 15 to 20 minutes or until done.
- (Rolls will sound hollow when tapped on top lightly when they are done).
Nutrition Facts : Calories 289.6, Fat 15.2, SaturatedFat 9.3, Cholesterol 53, Sodium 267.1, Carbohydrate 33.1, Fiber 1.2, Sugar 3.5, Protein 5.3
EASY BATTER ROLLS
The first thing my guests ask when they come for dinner is if I'm serving these dinner rolls. The buns are so light, airy and delicious-and help make the meal. -Thomasina Brunner, Gloversville, New York
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until blended. Add egg; beat on low speed for 30 seconds, then on high for 3 minutes. Stir in enough of the remaining flour to form a stiff dough. 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 minutes., Bake at 350° until golden brown, 15-20 minutes. Cool for 1 minute before removing from pan to a wire rack. Brush tops with melted butter. Freeze option: Freeze cooled rolls in airtight containers. To use, microwave each roll on high until warmed, 30-45 seconds.
Nutrition Facts : Calories 147 calories, Fat 3g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 219mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
More about "batter rolls recipes"
MUFFIN TIN SPOON ROLLS - DEEP SOUTH DISH
From deepsouthdish.com
CINNAMON ROLL CAKE WITH CREAM CHEESE GLAZE - MY BAKING …
From mybakingaddiction.com
SOFT NO KNEAD DINNER ROLLS | RECIPETIN EATS
From recipetineats.com
BUTTERY DINNER ROLLS - WHISPER OF YUM
From whisperofyum.com
OVERNIGHT SPOON ROLLS: STEP-BY-STEP - THE KITCHEN IS MY …
From thekitchenismyplayground.com
OLD-FASHIONED JELLY ROLL RECIPE - SERIOUS EATS
From seriouseats.com
HOMEMADE BATTER ROLLS – PERFECT SIDE DISH TO GRILLED TURKEY
From grilling24x7.com
BIG BATCH QUICK DINNER ROLLS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
NO-KNEAD BATTER ROLLS - THE FRUGAL GIRL
From thefrugalgirl.com
OLD FASHIONED BUTTER ROLLS - SOUTHERN BITE
From southernbite.com
EASY SKILLET DINNER ROLLS - DAMN DELICIOUS
From damndelicious.net
BUTTERY PULL-APART DINNER ROLLS RECIPE | BON APPéTIT
From bonappetit.com
1-HOUR SOFT AND BUTTERY DINNER ROLLS - GIMME SOME OVEN
From gimmesomeoven.com
THESE BIG BATCH DINNER ROLLS ARE A LAST-MINUTE THANKSGIVING MIRACLE
From kingarthurbaking.com
HOMEMADE DINNER ROLLS {SOFT AND BUTTERY} - OF BATTER AND DOUGH
From ofbatteranddough.com
VEGAN RECIPE ON INSTAGRAM: "1️⃣ OR 2️⃣? WHICH ONE WOULD YOU …
From instagram.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #for-large-groups #healthy #breads #rolls-biscuits #dietary #number-of-servings #4-hours-or-less
You'll also love