I've been making these rolls often lately, especially on Sunday- I make them Sunday morning, let them rise in the fridge for a few hours while we're at church, and then bake them when I get home. They original recipe doesn't include having them rise in the fridge for a few hours, but it works out great for these. I've never actually tried making them without that fridge rise, lol! I bet they'd rise even higher, though. The kids love these! And they are so easy- no kneading at all. Getting the sticky dough into the muffin tins is a tiny bit of a challenge, but the use of two spoons helps. I tried using a cookie scoop, and it didn't really make it any easier.
Easy Batter Rolls (No Knead)
adapted from Taste of Home
Makes 1 Dozen
3 cups all-purpose flour (I used 1c whole wheat pastry flour)
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup water
2 tablespoons butter
melted butter, for brushing the tops after baking
2. Stir dough down. Fill greased muffin cups half full. (Using two spoons is good for this, or a rubber spatula.) Cover and let rise until doubled, about 30-45 minutes. *If preparing this ahead of time to let rise in the fridge, prepare up to this point. Cover with plastic wrap that has been sprayed with cooking spray. Refrigerate for a few hours. Before baking, remove from the fridge as you preheat the oven. Carefully remove the plastic wrap and bake as directed below.)
3. 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.
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