Batter Rolls Recipes

EASY BATTER ROLLS

Steps:

• In a mixing bowl, combine 2 cups flour, sugar, yeast and salt.
• In a saucepan, heat water and butter to 120*. Add to dry ingredients; beat until blended.
• Add egg; beat on low for 30 sec, then on high for 3 minute Stir in remaining flour (batter will be stiff). Do not knead.
• Cover, let rise in a warm place until doubled, about 30 minute
• Stir dough down. Fill greased muffin cups half full.
• Cover, let rise until doubled, about 40 minute Bake at 350* for 15-20 min or until golden brown.
• Cool for 1 min before removing from pan to wire rack. Brush tops with melted butter.

BETTER BATTER BUTTER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water (110); let stand until bubbly (about 15 minutes).
• Stir together 2 cups of flour, sugar and salt.
• Add 6 tablespoons of melted butter, along with egg, yeast mixture and milk.
• Beat 5 minutes to blend well.
• Gradually add remaining flour.
• Cover bowl; Let batter rise for about 45 minutes or until doubled in size.
• Pour the remaining melted butter into a 9" X 13" baking pan; Tilt pan to coat the bottom.
• Beat batter down and drop by spoonfuls into buttered pan. Makes about 15 rolls.
• Drizzle remaining 2 tablespoons of butter onto rolls.
• Cover and let rise for 30 minutes (Almost doubled in size).
• Bake at 350 deg F for 15 to 20 minutes or until done.
• (Rolls will sound hollow when tapped on top lightly when they are done).

GRANDMA RITA'S SOFT BUTTER ROLLS

Steps:

• Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
• Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
• Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
• Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
• Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until browned, about 15 minutes.

BATTER ROLLS

Steps:

• Place milk in 2 cup measuring cup and microwave up to 3 minutes until scalded.
• Stir in sugar, salt and butter.
• Measure warm water in 2 quart bowl and sprinkle in yeast.
• Stir.
• Add lukewarm milk mixture, egg and 2 cups flour.
• Beat until smooth.
• Stir in enough remaining flour to make a soft dough.
• Cover bowl and let stand in warm place, free from draft until doubled in bulk, about 30 minutes.
• Punch down.
• Shape into 24 rolls.
• Place in 9x13 pan or jelly roll pan Cover and let rise about 30 minutes (as above) Heat oven to 400* Bake rolls 15 minutes or until lightly browned.

NO KNEAD BATTER DINNER ROLLS

Steps:

• Pour water into large mixing bowl, add yeast and let stand a few minutes.
• Stir to dissolve and add half the flour, sugar, salt, softened shortening and egg.
• Mix on medium speed of mixer for about 1 to 2 minutes or until smooth.
• Add rest of flour and stir in by hand.
• Cover bowl and let rise in warm place until doubled, about 30 minutes.
• Grease 18 large muffin cups.
• Stir batter and spoon into muffin cups, filling 1/2 full.
• Let rise in warm place until batter reaches top of muffin cups, about 20 to 30 minutes.
• Bake at 425° for 10 to 15 minutes or until done.

BATTER ROLLS

Steps:

• Dissolve 1 tsp sugar in warm water in large bowl.
• Sprinkle in yeast. Let stand 10 minutes, then stir well.
• Combine milk, 1/4 cup sugar, shortening and salt in saucepan.
• Heat until lukewarm and shortening is melted. Stir well.
• Add to yeast mixture.
• Add 2 3/4 cups flour and beat vigorously with wooden spoon or electric mixer until smooth.
• Gradually stir in remaining 1 cup flour.
• Batter will be soft.
• Cover with tea towel.
• Let rise in warm place until doubled about 1 hour.
• Stir down dough and let stand 10 minutes.
• Fill greased muffin cups 1/2 full.
• Let rise until doubled 45 minutes.
• Bake at 375°F for 20-25 minutes or until golden.
• Turn out of pans immediately.
• Serve warm and cool.

PILLOW-SOFT DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 20-25 minutes or until golden brown. Remove to wire racks.

90 MINUTE BATTER ROLLS

Steps:

• Combine 2 cups flour and yeast in mixing bowl.
• Heat milk, 1/2 cup shortening, sugar and salt in saucepan just until warm (150ºF to 200ºF), stirring until shortening almost melts.
• Add to flour mixture.
• Add egg.
• Beat with electric mixer at low speed for 30 seconds, scraping bowl.
• Beat 3 minutes at high speed. By hand, beat in remaining flour until batter is thoroughly mixed.
• Place in large bowl.
• Spray top with no-stick cooking spray. Cover with plastic wrap.
• Let rise until double, about 1 hour.
• Stir down.
• Beat thoroughly with wooden spoon.
• Let rest 5 minutes.
• Spray muffin cups with no-stick cooking spray.
• Drop batter by tablespoons into prepared muffin pans, filling half full. Cover. Let rise until double in size, about 30 minutes.
• Heat oven to 400ºF.
• Spray tops with no-stick cooking spray.
• Sprinkle with poppy seeds.
• Bake 12 to 15 minutes or until tops are light brown.

SCHLOTZSKY'S STYLE SOURDOUGH BATTER ROLLS

Steps:

• Mix very warm water, yeast, and sugar. Stir with small wire wisp until well mixed.
• Add half the flour. Stir with small wire wisp until well mixed.
• Add remaining flour, sourdough starter, oil and salt. Stir until batter is consistently smooth.
• Lightly spray and smear a 12 cup muffin tin with cooking spray.
• Pour/scrape batter equally into muffin cups. (about 4 to 4.5 tsp each).
• Spray tops with cooking spray.
• Place in very warm spot (90-110°F). (I usually turn my oven to lowest setting and then turn if off before placing the rolls inside.)
• Let rise until near or at tin top, about 50 minutes. (It is very important to not let them rise any longer than 50 minutes, because they will quickly fall.).
• Bake Method #1 - (Start with slightly warm oven without removing the risen rolls.).
• 1. Leave rolls in oven from previous step.
• 2. Set oven temp to 450°F and allow to cook for approximately 17 minutes. (Time may vary due to your oven and elevation.).
• Bake Method #2 - (Preheated Oven.).
• 1. Remove rolls in oven after previous step and then preheat oven to 450°F .
• 2. Place rolls in oven for 12-14 minutes. (Time may vary due to your oven and elevation.).