12-07-2006, 11:51 PM
BATTER YEAST ROLLS
1-1/2 C. water at about 110-115 degrees
2 pkgs dry yeast (2 tsp.)
4. C. flour
1/4 C. sugar
1-1/2 tsp. salt
1 egg
1/3 C. shortening or butter
Pour warm water into mixer bowl. Add yeast & stir. Let stand till yeast dissolves. Gently beat in the egg. DO NOT OMIT THIS NEXT STEP--it is the secret to the incredible lightness of these rolls: Cut shortening into flour/sugar/salt mixture.
Now, add half the stuff to the liquid in the mixer bowl. Beat at MED speed for 2 min. This allows gluten to form. Stop mixer, and stir in remaining flour-stuff by hand for 1-1/2 min.
Cover. Let rise for 30 min, or until double.
Grease 18 muffin cups. Stir down batter in 20-25 strokes. Divide batter into muffing cups. Let rise until rolls start to form a puffy cap. (This will take about 20-30 min.)
Bake 10-15 min at 400 degrees. Rolls are done when tops are slightly brown. Don't let them get too brown, or they will be dry.
1-1/2 C. water at about 110-115 degrees
2 pkgs dry yeast (2 tsp.)
4. C. flour
1/4 C. sugar
1-1/2 tsp. salt
1 egg
1/3 C. shortening or butter
Pour warm water into mixer bowl. Add yeast & stir. Let stand till yeast dissolves. Gently beat in the egg. DO NOT OMIT THIS NEXT STEP--it is the secret to the incredible lightness of these rolls: Cut shortening into flour/sugar/salt mixture.
Now, add half the stuff to the liquid in the mixer bowl. Beat at MED speed for 2 min. This allows gluten to form. Stop mixer, and stir in remaining flour-stuff by hand for 1-1/2 min.
Cover. Let rise for 30 min, or until double.
Grease 18 muffin cups. Stir down batter in 20-25 strokes. Divide batter into muffing cups. Let rise until rolls start to form a puffy cap. (This will take about 20-30 min.)
Bake 10-15 min at 400 degrees. Rolls are done when tops are slightly brown. Don't let them get too brown, or they will be dry.