Mix and drop rolls

Mix and drop rolls

By
From
Encyclopedia of Food and Cookery
Makes
24

These rolls don’t need any kneading or shaping, but they offer all the fun of working with yeast, plus scope for creative additions.

Ingredients

Quantity Ingredient
250ml water, lukewarm
15g compressed yeast
55g sugar
1 teaspoon salt
1 egg, beaten
60ml vegetable oil
450g plain flour

Method

  1. Put water into a large bowl and stir in yeast until dissolved. Add sugar, salt and egg. Stir mixture well, then let stand for about 10 minutes until bubbly. Add oil and half the flour and beat with your hand until very smooth, then add remaining flour and beat in.
  2. Put in a greased bowl, cover with a damp dish towel and leave in a warm place for about 30 minutes or until dough has almost doubled in bulk.
  3. Drop dough into greased deep muffin tins so that each cup is half full. Let rise in a warm place until almost doubled in bulk. Bake in a preheated hot oven (200°C) for 15 minutes or until golden brown.

Variations

  • Flavourings 1: After dough has risen in bowl, divide into 4 parts and place each in a bowl with one of the following: 65 g drained, crushed pineapple; 4 tablespoons chopped raisins; 4 tablespoons chopped pecans, walnuts or almonds; 30 g grated cheddar cheese; 30 g crumbled crisp-fried bacon; 2 tablespoons mixed, chopped fresh herbs, or 2 teaspoons dried herbs mixed with 2 tablespoons chopped parsley; 1 tablespoon cocoa powder mixed with 1 tablespoon sugar; 2 teaspoons cinnamon or mixed spice. Mix each portion of dough with the added ingredient until well blended. Then spoon into tins, let rise and bake as in the basic recipe.

    Flavourings 2: Before putting dough into muffin tins, place one of the following ingredients into each greased cup: 1 teaspoon butter, 1 teaspoon brown sugar and 3 pecan or walnut halves; or 1 teaspoon butter and 1 teaspoon desiccated coconut; or 1 teaspoon butter and 1 teaspoon jelly-style jam. Half fill prepared tins with dough, let rise and bake as in the basic recipe.
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