Batter Rolls
Recipe: #2402
November 12, 2011
Categories: Breads, Comfort Food, Budget-Friendly, Brunch, Christmas, Easter, Fall/Autumn, Potluck, Thanksgiving, Winter, Oven Bake, Vegetarian, Make it from scratch, Yeast Rolls, Flour more
"I bought a set of waterless cookware when I was 18 and this recipe was in the cookbook. I have made them countless times since then. It produces a soft, sweet dough, perfect for the holidays. It only takes about 1 1/2 hours from start to finish. I always make them the day we are going to eat them--so good fresh out of the oven. I hope they will become a tradition for you too."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (38.1 g)
- Calories 100.5
- Total Fat - 2.6 g
- Saturated Fat - 1.5 g
- Cholesterol - 14.7 mg
- Sodium - 126.6 mg
- Total Carbohydrate - 16.5 g
- Dietary Fiber - 0.5 g
- Sugars - 2.6 g
- Protein - 2.5 g
- Calcium - 13.7 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place milk in a 2 cup measuring cup and microwave up to 3 minutes until milk is scalded. Stir in sugar, salt and butter. Measure warm water into a 2 quart bowl and sprinkle in yeast Stir. Add lukewarm milk mixture, egg and 2 cups of flour into yeast mixture. Beat until smooth. Stir in enough remaining flour to make a soft dough Cove bowl and let it stand in a warm place, free from draft until doubled in bulk, about 30 minutes. Punch down dough Shape into 24 rolls. Place rolls in a 9x 13 pan or jelly roll pan. Cover and let rise about 30 minutes. Heat oven to 400* Bake rolls 15 minutes or until lightly browned. Don't crowd pan with rolls. Place them about 1/2 inch apart and use 2 pans if you need to. Dough will not cook well if they are too crowded and you will end up with a mess.
Tips & Variations
No special items needed.
1 Reviews
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