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Half-Time Spoon Rolls |
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Serves: 18 Print this RecipeVirginia Walker - Kenosha, Wisconsin Bake-Off® Contest 2, 1950 Prize Winner Created in the 1950s, this recipe is convenience-oriented for the 1990s. These moist and light dinner rolls use just one bowl for both mixing and rising and require no kneading, rolling or shaping. 3 to 3 1/2 cups all-purpose flour 1/2 cup sugar 1 teaspoon salt 1 package active dry yeast 3/4 cup milk 3/4 cup water 1/3 cup margarine or butter 1 egg In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat milk, water and margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining 1 1/2 to 2 cups flour to form a stiff batter. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 50 minutes. Grease 18 muffin cups. Stir down dough to remove all air bubbles. Spoon into greased muffin cups, filling about 2/3 full. Cover loosely with greased plastic wrap and cloth towel; let rise in warm place until light and doubled in size, 25 to 35 minutes. Heat oven to 400°F. Uncover dough. Bake 15 to 20 minutes or until golden brown. Remove from pans immediately; cool on wire racks. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 roll): Calories 140; Protein 3g; Carbohydrate 22g; Fat 4g; Sodium 170mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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