Thursday, May 28, 2009

Double-Quick Dinner Rolls

I have a TON of recipes - recipes in cookbooks, recipes printed off the internet, recipes copied from friends and family, recipes from all sorts of random sources. Sometimes I grab a book or a binder and just look through them, to get ideas for dinners or snacks. After all, what's the point in having an extensive recipe collection if you never look at the recipes?

Anyway, yesterday I pulled out a folder of recipes that I have collected from all over the place - it was a folder where I just tossed recipes that were on printer paper, for lack of a better place to put them. I hadn't looked in that folder in ages! Some recipes I didn't even recognize, despite the fact that they were written in my handwriting, or that they had notes in the margins, also in my handwriting. I went through the recipes and chose a few that I would like to try soon. I don't know if I've made them before, because I don't remember them at all!

This recipe is one that I apparently printed off the internet, from the Betty Crocker website. I don't remember writing ingredient substitutions in the margin, but again, it's in my handwriting so I guess I did. These are batter bread style dinner rolls, meaning that you stir the dough instead of kneading it. They only took an hour and a half start to finish, and made some delicious bologna sandwiches for our dinner tonight! I'll include in italics the margin notes that I wrote way back whenever it was that I printed the recipe.

Double-Quick Dinner Rolls
2 1/2 cups all-purpose flour (substitute 1 cup wheat flour)
2 tbsp. sugar (white or brown)
1 tsp. salt
1 package regular or quick active yeast (I didn't write this before, but 1 pkg yeast = 2 1/4 tsp.)
1 cup very warm water
2 tbsp. shortening (or oil)
1 egg

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.

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.

Heat oven to 400 degrees. Bake 15 to 20 minutes or until golden brown.

These were simple, quick, less messy than kneaded dough, and tasted great!


Katy ~ said...

I like a good batter roll, too. Great idea to sub in WW flour to make them a little healtier; you rolls still have a nice rise to them.
These look terrific! Well done.

LisAway said...

Ack! I just started making these and realized that there's no listing of how much water!! Please email me and let me know asap!!

mary'smom said...

I will be trying this recipe very soon. I have a great recipe I find for making dough with the bread maker, but I am not sure of the website. I will share this recipe as soon as I find the website. Your rolls look wonderful.

Jessica said...

Looking forward to trying these soon!

tom said...

I will have to try this!