01 April 2014

Muffin Tin Dinner Rolls


This is a really quick and easy bread roll, a definite keeper. It’s cheap too - these rolls cost around 5 cents each!  If you're new to bread making, try these rolls, they're a great introduction to cooking with yeast.

There's no need to shape rolls, just scoop the batter into the muffin pans. So quick and easy and less mess to clean up. If you use an ice cream scoop to portion the batter into the pans your rolls will all be the same size (I use an ice cream scoop to portion batter for muffins and cupcakes too, and a smaller "cupcake" scoop to make smaller muffins and cupcakes and biscuits; they're available in the cookware aisle of all department stores and most supermarkets, or at specialty homewares shops).

Muffin Tin Dinner Rolls  

Ingredients:
2-¼ cups plain flour
2 tbsp sugar
1 tsp salt
2 tsp yeast
1 cup warm water
2 tbsp butter
1 egg

Method:
Mix 1-1/4 cups of flour, the sugar, salt and yeast in a large bowl. Add the water, butter and egg; beat until smooth (I use my mixer for this step, but you don't have to).  Stir in remaining flour until smooth.  Scrape batter from sides of bowl.

Cover and let rise in a warm place about 15-20 minutes, until double in size.

Grease 12 medium muffin cups.  Stir down batter by beating 25 strokes with a wooden spoon.

Spoon into muffin cups.

Heat oven to 205 degrees Celsius.  

Let rise 10-15 minutes or until batter rounds over tops of cups.

Bake 15 to 20 minutes or until golden brown.

2014 Cost:  64¢ per dozen or 5.3¢ each

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