In my house baking and cooking are two things that take me away from the hustle of graduate school. It’s like my own lab. During this time of year I often make bread or rolls. I remember family gathers where there were rolls and more rolls available, all homemade. My Great Grandmother, Kid, used to make rolls for gatherings, along with many other goodies. A few days ago I made my first stew, but didn’t make rolls or bread to go with it. Shame on me! What I decided to do was to make yeast rolls the next day. They were quite the hit because I ended up making a second batch later because my son liked them so much.
These are easy to make, but only make a dozen at a time. I recommend doubling the recipe so you can make more. Additionally, this kind of quick yeast dough is supposed to be a bit gloppy and loose before it bakes. When you mix this in the bowl it will look like very sticky cake batter and this to be expected. I mistakenly added flour because I thought something was wrong with the first batch. They baked fine, but the second batch was best because I just let it be. So, don’t freak out. Let it rise as stated and when you scoop it into the muffin tin after the first rise use a large spoon, like a serving spoon. It will be very gloppy and loose but still continue on. Cover and let them rise a second time and then bake as stated.
The recipe says to place them into a muffin tin, if you don’t have one just place them in a square or round pan and bake. It’ll all be just fine! Let them cool, and enjoy!
- 2 tablespoons shortening
- 3 tablespoons white sugar
- 1 cup hot water
- 1 (.25 ounce) package active dry yeast
- 1 egg, beaten
- 1 teaspoon salt
- 2 1/4 cups all-purpose flour
- Preheat oven to 425 degrees F (220 degrees C). Grease 8 muffin cups.
- In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
- Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
- Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.