Easy Batter Rolls Recipes

Steps:

• Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
• Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
• Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
• Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
• Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until browned, about 15 minutes.

Steps:

• In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
• Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Steps:

• Mix 1 1/4 cups of the flour, the sugar, salt and yeast in large bowl. Add water, shortening and egg; beat with spoon until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double.
• Grease 12 regular-size muffin cups. Stir down batter by beating about 25 strokes. Spoon into muffin cups. Let rise 20 to 30 minutes or until batter rounds over tops of cups.
• Heat oven to 400°F. Bake 15 to 20 minutes or until golden brown.

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the shortening, sugar, salt, eggs and 2 cups flour; beat on medium speed 3 minutes. Stir in remaining flour until smooth. Cover and let rise in a warm place until doubled, about 30 minutes., Stir batter vigorously for 25 strokes (dough will be slightly sticky). Spoon into 12 greased muffin cups. Tap pans to settle the batter. Cover and let rise until batter reaches tops of cups, about 20 minutes. Meanwhile, preheat oven to 400°., Bake 10-15 minutes or until golden brown. Brush with butter.

Steps:

• In a mixing bowl, combine 2 cups flour, sugar, yeast and salt.
• In a saucepan, heat water and butter to 120*. Add to dry ingredients; beat until blended.
• Add egg; beat on low for 30 sec, then on high for 3 minute Stir in remaining flour (batter will be stiff). Do not knead.
• Cover, let rise in a warm place until doubled, about 30 minute
• Stir dough down. Fill greased muffin cups half full.
• Cover, let rise until doubled, about 40 minute Bake at 350* for 15-20 min or until golden brown.
• Cool for 1 min before removing from pan to wire rack. Brush tops with melted butter.

Steps:

• Place milk in 2 cup measuring cup and microwave up to 3 minutes until scalded.
• Stir in sugar, salt and butter.
• Measure warm water in 2 quart bowl and sprinkle in yeast.
• Stir.
• Add lukewarm milk mixture, egg and 2 cups flour.
• Beat until smooth.
• Stir in enough remaining flour to make a soft dough.
• Cover bowl and let stand in warm place, free from draft until doubled in bulk, about 30 minutes.
• Punch down.
• Shape into 24 rolls.
• Place in 9x13 pan or jelly roll pan Cover and let rise about 30 minutes (as above) Heat oven to 400* Bake rolls 15 minutes or until lightly browned.