Wednesday, September 23, 2009

Weeknight Easy Rolls

No Kneading, No rise time
Hands-on time: 10 minutes
Time to table: 30 minutes
Makes 12 rolls

  • 1 package active dry yeast (2-1/4 teaspoons)
  • 2 cups warm water
  • 1/4 cup of sugar
  • 1/4 cup of vegetable oil
  • 1 egg
  • 4 cups flour
  • 2 tablespoons (yes, tablespoons) baking powder
  • 2 teaspoons table salt
  • Chopped fresh or dried herbs such as chives, sage, rosemary etc.
Preheat oven to 425F. Grease the cups of a muffin tray with standard-size cups. I like to grease them with cooking spray.

Stir together the yeast and the water, set aside.

In a large bowl, whisk together the sugar, oil and egg.

In another bowl, stir together flour, baking powder and salt. With a wooden spoon, stir in the flour mixture a cup at a time until just mixed, adding a portion of the yeast-water mixture between additions.

Stir in herbs.

With two wooden spoons, one to scoop and the other to scrape, fill the muffin tins. Bake for 20 minutes or until golden. Cool for 5 minutes.

Best Served hot but will keep for two to three days.

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