NO-YEAST DINNER ROLLS
We make these quick easy homemade dinner rolls without yeast when we've run out of the baker's standby or don't have the time for yeast to work its magic. Slightly reminiscent of biscuits, they are easier to make and not as crumbly. Feel free to split the leftovers and use for sandwiches the next day.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 12 rolls
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Coat the bottom of a 9-by-13-inch baking dish with butter.
- Whisk together the flour, baking powder, sugar and salt in a large bowl. Whisk together the milk and 1/2 cup of the butter in a medium bowl. Pour the wet ingredients into the dry and combine with a wooden spoon; do not overwork the dough. It should be wet.
- Divide the dough into 12 pieces and shape each into a ball. Arrange the dough balls in the prepared baking dish. Pour the remaining 1/4 cup butter all over the dough and bake until golden brown, 35 to 40 minutes.
NO YEAST DINNER BISCUITS
Make and share this No Yeast Dinner Biscuits recipe from Food.com.
Provided by dEbBiE_oTaVa
Categories Quick Breads
Time 25m
Yield 6 Biscuits, 3 serving(s)
Number Of Ingredients 5
Steps:
- Preheat over to 350 degrees FMix all ingredients in a bowl.
- Spoon equal amounts into cupcake tin.
- Bake for 15-20 minutes, until tops become golden.
Nutrition Facts : Calories 178.5, Fat 1.9, SaturatedFat 1, Cholesterol 5.7, Sodium 917, Carbohydrate 34.1, Fiber 1.1, Sugar 0.1, Protein 5.6
KINGSBYS' NO YEAST BISCUITS
This is my adaption to "mayo-biscuits". They turned out a tad flat for me on first try, but with some minor adjustments, they were awesome. You couldn't even tell that they hadn't any yeast in them!
Provided by BachFromTheDead
Categories Breads
Time 17m
Yield 1 biscuit, 12 serving(s)
Number Of Ingredients 6
Steps:
- Grease a muffin pan and pre-heat the oven at 350.
- Combine all of the dry ingredients in a medium-large bowl. Add the milk, mayo, and egg. Mix well.
- Fill the greased muffin tins 1/4-1/2 full and bake for 12-25 minutes at 350 until they are golden-brown on the outside and a toothpick comes out clean.
- Serve with butter or jam.
BUTTERMILK YEAST BISCUITS
Grandma's recipe that everybody loves. Serve as dinner rolls as well as breakfast bisquits. Best served with raspberry jam! The dough can be kept in the refrigerator for a week!
Provided by Gina Rae Vinson
Categories Yeast Breads
Time 25m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water in a small bowl and set aside.
- Sift next 5 dry ingredients together in a large bowl.
- Add remaining ingredients and yeast mixture to large bowl of dry ingredients and mix well.
- Store in covered container or ziploc bag in refrigerator until ready to bake.
- Pinch off into bisquits and bake in an ungreased pan for 20 minutes at 400.
Nutrition Facts : Calories 204.6, Fat 6.6, SaturatedFat 1, Cholesterol 0.8, Sodium 402.2, Carbohydrate 31.3, Fiber 1.1, Sugar 3.2, Protein 4.7
NEVER-FAIL YEAST BISCUITS
A high-rising yeast biscuit that still tastes like a baking powder one. If I want biscuits for breakfast, I make up the batter the night before and let it rest in the bowl, covered, on the counter overnight. In the morning, I just flop it out on a floured surface, fold it a few times, pat it out, cut and bake.
Provided by Lise in Indiana
Categories Breads
Time 30m
Yield 18 biscuits
Number Of Ingredients 9
Steps:
- Dissolve yeast in water, set aside.
- Mix dry ingredients in order given, then cut in shortening until it's the size of small beans.
- Stir in the buttermilk and yeast mixture. Dough will be very sticky.
- Cover bowl with towel and let sit until ready to use. (At least 1 hour, but it is fine if it sits for a couple hours.)
- Scrape out onto well floured board. Flip the dough over and knead or fold lightly (4-6 times).
- Roll out about 1/2" thickness and cut with sharp biscuit cutter. (Cutting with a dull cutter or water glass "seals" the dough and won't let the biscuit rise as they should.)
- Place on lightly greased baking sheet and let raise slightly (10-30 minutes).
- Bake at 400º F until light brown, 10-12 minutes.
Nutrition Facts : Calories 125.9, Fat 6, SaturatedFat 1.5, Cholesterol 0.5, Sodium 199.3, Carbohydrate 15.6, Fiber 0.6, Sugar 2.1, Protein 2.4
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