When I was a kid on Thanksgiving, these were the rolls my mom always made. I remember makings this batter/dough for her countless times. I adapted the recipe a bit, but for the most part it’s just like it was back then. My only real change was switching from self-rising flour to plain since it had yeast in it to begin with. They are quick, easy and delicious when you really want a yeast bread and fast! There is no rising process…What’s not to like?
What You’ll Need:
2 1/4 teaspoons of yeast
2 cups of warm water
1/4 cup of sugar
1 1/2 sticks of butter, melted
1 teaspoon of salt
4 cups of flour
1 egg beaten
Mix yeast and sugar into water and let sit until foamy. (About 2 minutes.)
Melt butter in a large glass bowl and add yeast mixture and salt. Stir in salt and egg and then add flour. Dough will not form into a ball. It’s a very sticky type dough that resembles very thick pancake batter.
Let dough chill covered in the fridge for at least an hour.
Scoop into a muffin pan that has been sprayed with non-stick spray. Fill each cup about 2/3 of the way. Bake for 12-15 minutes or until golden brown.
Makes about 24 muffins.