When I made my menu for this week I knew tonight would be pasta, but after a quick freezer check, I had no Texas Toast or anything to serve with it. I didn't really feel like going to the store, so I searched my Taste of Home Pinterest board for ideas and there were these Easy Batter Rolls.
Nothing draws me in like the word easy. I even had all the ingredients on hand. The dough came together in a flash, and I finally used my oven's bread proofing setting to get the rises required. When it came time to bake, I realized that my muffin tins are pretty beat up, so I grabbed a popover pan instead.
I wasn't sure about how to put them in the pan, so I sort of formed them into a ball and then dropped them into the sprayed cups. They baked in about 22 minutes. I removed them from the pan and then I brushed the tops with garlic butter that has basil and parmesan cheese in it.
Easy Batter Rolls
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 1 package active dry yeast (1/4 ounce)
- 1 teaspoon salt
- 1 cup water
- 2 tablespoons butter
- 1 large egg
- Melted butter
- Grated Parmesan cheese
Instructions
- 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 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 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.
These look delicious! I'm going to have to try a batch!
ReplyDelete