This year, amongst all of the things that I want to do in the kitchen, is a big list of bread baking. I decided that if I made it a regular feature, I would be more likely to get through my list. You all will help hold me accountable, right?
So this week, the first week, I am starting with something really easy. Spoon Rolls. They are the simplest roll I have ever made. You don’t need an industrial sized stand mixer to make these. And instead of shaping them, you simply put them in a muffin tin. They rise like muffins, but they are really yeast rolls. They are great hot out of the oven with butter melting all over them.
If ever there was a roll that yeast challenged people could pull off, this would be the one. You know who you are. This may just be the recipe that launches your career as a bread baker.
Okay, maybe not. But your family will appreciate the homemade rolls!
1. Info for Spoon Rolls: starting the year off easy
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Spoon Rolls: starting the year off easy
- 1 Tbsp yeast
- 3 Tbsp sugar
- 5 Tbsp butter
- 1 tsp salt
- 1 egg, slightly beaten
- 4 cups flour
3. Directions:
- Dissolve yeast in warm water in a small bowl.
- Put the butter, milk, salt and sugar in a pyrex bowl and microwave 2 or so minutes or until the butter melts and the milk boils rapidly…watch it, it may spill all over your microwave.
- Cool the milk mixture by adding the cold water.
- Let sit a bit longer….you don’t want to kill your yeast.
- Add the egg to the milk mixture.
- Place flour in a large bowl.
- Add the yeast/water and the milk mixture.
- Stir until well blended. (Did you notice there is no kneading?)
- Cover and let rise in a warm place until double in bulk…about 1 hour.
- Punch down the dough and spoon into greased muffin tins (this makes 18).
- Cover and let rise about 45 minutes.
- Bake 400 degrees for 15-20 minutes.
- Brush the tops with butter or oil when they come out to keep them soft.
