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| A batter style yeast roll that requires no kneading and no rise time - great for everyday use. |
Muffin Tin Spoon Rolls
Homemade yeast rolls are my favorite, but let's face it. They do take an investment of time. In order for the yeast to fully develop and provide that fluffy, light roll instead of a biscuit, you need that nice, long double rise... and that takes time. It's definitely worth it, but for that reason, most of us reserve a good homemade yeast roll only for special occasions and holidays, or we buy them frozen.These easy little cross between a biscuit and a roll are a delicious substitute for when you want a quick roll to go with that big pot of beans or a nice, hearty stew, and you want them in a hurry. It's a batter instead of a kneaded dough, so there is no rise time involved, except for what occurs in the oven. You just mix, pour and bake.
These are best served fresh, but it's a batter that can be prepared and kept in the refrigerator for several days, giving you the option to bake what you need fresh, whether it's all at once or just a half dozen at a time. Here's how to make them.
In a small bowl, combine about 1/4 cup of the warm water with a pinch of granulated sugar and the yeast. Whisk and set aside to proof, about 5 minutes, until yeast has puffed and increased in volume.
In a large bowl, whisk together the flour and sugar. Add the remaining warm water, egg and the yeast mixture to the flour; stir in the butter.
As you see, the batter is very loose and pourable. Spoon into the prepared muffin tin, filling about halfway. I like to use my canning funnel to keep from getting it all over the muffin tin.
Bake at 425 degrees F for 20 minutes.
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Recipe: Muffin Tin Spoon Rolls
©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 2 dozen
Ingredients
Instructions
- 2 cups of warm water (110 degrees F)
- 2-1/4 teaspoons of active dry yeast (1 package)
- 4 cups of self-rising flour
- 1/4 cup of granulated sugar
- 1 large egg, beaten
- 1/2 cup (1 stick) unsalted butter, melted
Preheat oven to 425 degrees F. Generously butter a 12 cup muffin tin and the top rims; set aside. In a small bowl, combine about 1/4 cup of the warm water with a pinch of granulated sugar and the yeast. Whisk and set aside to proof, about 5 minutes, until yeast has puffed and increased in volume. In a large bowl, whisk together the flour and sugar. Add the remaining warm water, egg and the yeast mixture to the flour; stir in the butter. Batter will be loose and pourable. Spoon into the prepared muffin tin, filling about halfway. Bake at 425 degrees F for 20 minutes. Store remaining batter in the refrigerator for several days.
Cook's Notes: Since I don't make bread regularly, I purchase jars of bread machine, rapid rise yeast, and store it in the freezer, measuring out what I need and letting it come to room temperature before proofing. When measuring flour for rolls, use a smaller measure to scoop flour into the 1 cup measure, then level and repeat. Scooping the 1 cup measuring cup right into the flour canister or bag to measure, will compact it, using too much flour and making for a denser roll. Can also make these in a drop biscuit pan. If you have time, make the batter so that you can refrigerate it for about an hour to let it settle before baking.
Tip: This is a great place to use that canning funnel for transferring the batter into the muffin tin. It will help to keep drips off of the top of the muffin tin.
Source: http://deepsouthdish.com
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