Post by Granny Smith on Jun 15, 2012 18:01:31 GMT -5
These rolls are crunchy on the outside, moist and tender inside. The texture reminds me of muffins, but they taste like yeast rolls - probably because they are. 
I decided to experiment with these after I made yeast pancakes and we all loved them. This is the same recipe I used, except I added 1/4 cup of additional flour.
Super Speedy Yeast Rolls
1 cup warm water*
2 T. honey
1 T. yeast
1/4 c. dry milk*
1 T. oil
1 1/2 c. flour
1 t. salt
Combine warm water (or warm milk) with honey and yeast. Allow to sit in a warm place for about 15 minutes to proof.
Once mixture is bubbly, whisk in oil, flour, and salt until smooth. Divide mixture evenly between 12 greased muffin cups (regular size) - about 2 T. of batter in each.
Turn oven to 350 degrees. Let rise in warm place until batter rises to the top of the tins. Put in preheated oven and bake until golden brown, about 20 minutes.
*1 cup warm milk may be substituted for water and dry milk
I decided to experiment with these after I made yeast pancakes and we all loved them. This is the same recipe I used, except I added 1/4 cup of additional flour.
Super Speedy Yeast Rolls
1 cup warm water*
2 T. honey
1 T. yeast
1/4 c. dry milk*
1 T. oil
1 1/2 c. flour
1 t. salt
Combine warm water (or warm milk) with honey and yeast. Allow to sit in a warm place for about 15 minutes to proof.
Once mixture is bubbly, whisk in oil, flour, and salt until smooth. Divide mixture evenly between 12 greased muffin cups (regular size) - about 2 T. of batter in each.
Turn oven to 350 degrees. Let rise in warm place until batter rises to the top of the tins. Put in preheated oven and bake until golden brown, about 20 minutes.
*1 cup warm milk may be substituted for water and dry milk
