Quick and Easy Spoon Rolls
"So delicious and very easy. From Capper's Magazine. They are like the biscuits from the refrigerator department at the grocer, only better."
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Yields:
-
24 rolls
- Serves:
- 12
ingredients
- 3 3⁄4 cups unbleached all-purpose flour, packed in measuring cup (18 3/4 ou)
- 1⁄4 cup sugar
- 2 1⁄4 teaspoons instant yeast
- 2 cups water
- 1⁄2 cup unsalted butter
- 1 large egg, lightly beaten
- 1 teaspoon salt
directions
- In large bowl, whisk together flour, sugar,yeast and salt.
- On stove or in microwave, heat water and butter together until butter is melted and mixture is 120 - 130 degrees.
- With dough whisk or large wooden spoon, stir into flour mixture along with beaten egg until blended. The dough will be very sticky.
- Cover and let rise until doubled, about 35 to 45 minutes.
- Stir dough down (just a few strokes). With a 1/4 c measure, scoop dough into well-greased muffin tins. (you can use cooking spray instead of greasing). Fill tins 2/3 full.
- Let rise, uncovered, 20 to 30 minutes, or until dough has risen to the top of the cups.
- During the last 15 minutes, heat oven to 400 degrees.
- Bake 20 minutes, or until rolls are golden brown.
- Let stand 5 minutes before removing from tins.
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Reviews
-
I had forgotten that I needed to bring something to a potluck yesterday morning, and remembered this recipe. This is a batter bread, and has the virtue of making up more quickly than would a more traditional yeast dough. While I like more traditional recipes better, the rolls turned out quite nice, and I will use this again when I need a quantity of rolls. -
I made these for a small dinner with my DH family and they were wonderful. Light and fluffy,easy to put together, and will be a go to from now on! I cut the recipe in half as I also made your rye bread recipe for the dinner to go with homemade chili and a spinach salad. Because I cutthe recipe in half I used 1 MEDIUM egg as I could not cut a raw egg in half (lol) and it worked perfectly. Made for PAC 2011.
RECIPE SUBMITTED BY
I live on about 1 acre of trees and, in season, a vegie and herb garden. I have a room-mate, James, and 2 big ol' dogs, Moby and Zoe. They are Australian shepards. I have a daughter, Shannon, who is a fabulous cook and wonderful person, and three grand kids, Alyssia, Aryanna, and Connor. I am retired due to becoming disabled last year. No big deal - I get around pretty good if I use 2 canes. I enjoy cooking, especially Chinese, Italian, Mexican, and down-home southern. I also do a bit of canning. I especially like to can raspberry ketchup, peach chili-sauce, pickled onions, and fruit jams and jellies. There is something so satisfying about slicing up a fresh-baked loaf of bread, and spreading on you home-made jam. I also enjoy gardening, especially heirloom vegies and herbs. I enjoy growing new things to try as well as the old favorites. Last year I tried waterpepper - a hot and spicy little leaf used in making sushi that is also great in salads. It has some heat, but it doesn't linger. I also tried Mexican Sour Gherkins. They taste and crunch just like a cucumber with a touch of lemon - a tiny cucumber about the size of a quarter. The seed catalogs are coming in, and I'm planning the garden for this year. Can't wait to munch the first peas in spring!
