Easy Batter Rolls Recipe
The first thing my guests ask when they come for dinner is if I'm serving these dinner rolls. The buns are so light, airy and delicious that I'm constantly asked for the recipe. Thomasina Brunner, Gloversville, New York
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 1 package (1/4 ounce) active dry yeast
- 1 teaspoon salt
- 1 cup water
- 2 tablespoons butter
- 1 Eggland's Best Egg
- Melted butter
- 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 greased muffin cup half full. Cover and let rise until doubled, about 4 minutes.
- Bake at 350° for 15-20 minutes or until golden brown. Cool for 1 minute before removing from pan to a wire rack. Brush tops with melted butter. Yield: 1 dozen.
Originally published as Easy Batter Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p40
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