Quick Yeast Rolls
Refrigerated dough makes these quick yeast rolls so easy to whip up the day before and then bake them shortly before your meal is served.
Equipment
- stand mixer
Ingredients
- 1 packet Active Dry Yeast
- 2 cups water, warm (100-105 degrees F
- 6 tbsp butter, melted
- 1/4 cup sugar
- 1 large egg
- 4 cups AP Flour
- 6 tsp Baking powder
- 1 tsp Kosher or sea salt
- 2 12 cup mini muffin tins
Instructions
- In a medium mixing bowl measure in the 4 cups flour , the baking powder and the salt. Mix together with a whisk until blended. Set aside.Place warm water (no hotter than 100 to 105 degrees) in a 2 cup measure. Sprinkle in the yeast and stir. Set aside.Melt the butter in a bowl using the microwave. When butter is melted remove from microwave. You can do the next steps using a stand mixer, a hand mixer or just a whisk by hand: whatever you prefer. I prefer using a whisk by hand because my dough comes out softer and more pliable, making it easy for me to use a cookie scoop to scoop the dough into the tins.Pour the melted butter into a large mixing bowl. Whisk in the sugar to the melted butter and stir with a whisk until it's well blended. If using an electric mixer, mix on medium until blended. Beat in or whisk in the egg and beat/whisk until everything is well mixed and seems thicker with a nice golden color kind of like eggnog.Slowly add in the flour mixture, mixing in with a wooden spoon until all the flour has been incorporated. Use a spatula to scrape down the sides and under the batter to make sure all is incorporated. Set aside.Grease a large mixing bowl with butter on bottom and sides of entire bowl. Scrape the batter into the greased bowl. Cover the top tightly with plastic wrap and then with foil. Place in the fridge until the next day.The next day, preheat the oven to 350 degrees F. Grease your mini muffin tins with butter spray or whatever you prefer for greasing baking tins. Remove the bowl of dough from the fridge. Using a small cookie scoop, place a scoop of dough in each cup of your muffin tins. When all the cups are filled, place your muffin tins in the oven and bake for 18 to 20 minutes or until the tops have a few golden brown spots and the sides look crusty brown. See picture above.I only have two 12 cup mini muffin tins, so I make them in two batches and I usually get a total of 48 quick rolls. Since I like to take these rolls to brunches and Bible study, I freeze them on a cookie sheet and then place them in freezer bags in the freezer until I want to serve them. So good and such a nice easy to follow recipe with no kneading or floury mess. Trisha says simple recipes are best and I say Amen.