Easy Batter Rolls (No Knead)

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

1 egg

melted butter, for brushing the tops after baking

 

1.  In a large bowl, combine 2 cups flour, sugar, yeast and salt.  In a small saucepan, heat water and butter to 120°-130°. (Use a thermometer; it is really easy to overheat the mixture here.  If you do, you must let it cool back down to 120-130 F or it will kill the yeast!)  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.

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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