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Weeknight-Easy Yeast Rolls |  |
Mixed Like Muffins. No Kneading, No Rise Time.
How to put what tastes like hot yeast bread on the table in 40 minutes? Without kneading? Without waiting for the dough to rise? Here's how. Mix a batch of muffins leavened with both baking powder (for rising) and yeast (for that distinctive yeast flavor). Are they yeast rolls? Yes. Muffins? Yes. The rolls/muffins come out of the oven hot and golden, welcome morning (with eggs, say) or noon (with a bowl of soup, say) or night (with a big supper salad or a stew that needs sopping up). It might just be magic: the great taste of yeast rolls, the mixing convenience of muffins.
Fresh-Baked Bread, Family-Approved & Mere Minutes to the Table. Just One Bowl, No Mixer Required. Extra Welcome When "Supper's a Little Skimpy". Hearty & Filling. Fun Picnic Food. Budget Friendly. Weeknight Easy, Weekend Special. Vegetarian.
~ PIN This Recipe ~
COMPLIMENTS!
- "... they are good, aren’t they?" ~ Carole
- "These were a big hit, 15-year-old boys love them!" ~ The Sister
Is It Magic? Maybe.
Moms and dads are known for magical powers. Just think of the owies and ouchies that vanish with a quick kiss and a warm hug, how a child’s excitement flourishes with words of encouragement and praise.
But how do busy parents transform soups and salads from weeknight same-old to weeknight special?
It’s no illusion. Straight from the oven, hot rolls are a magic of their own sort. But after work and errands, before homework and bedtime rituals, what busy parent has time to wave a wand for rolls?
You do, that’s who.
These rolls require no kneading and no time to rise. Just mix the batter and bake, like muffins. The rolls’ texture lands someplace between fluffy homemade rolls and hearty homemade muffins.
Stir in some fresh herbs or add a honey-sweetened butter. Suddenly, supper is something special, magical even.
About This Recipe: Weeknight-Easy Yeast Rolls
- With this recipe, put hot rolls on the table in under 45 minutes, combining the taste of yeast bread with the mixing convenience of muffins. Mix the rolls in a single bowl just like muffins, no kneading and no rise time. Bake the rolls in a muffin pan.
- Distinctive Ingredients = Yeast for flavor + Baking Powder for leavening
- Short Ingredient List = both the above + 1 egg + sugar + vegetable oil + bread flour + salt + fresh herbs (optional)
- How long does it take to mix a batch of muffins? About 15 minutes. Same here!
- Appearance-wise, these rolls look like domed muffins.
- This is pantry-friendly recipe, especially for bread bakers who keep yeast on hand.
- This is a budget-friendly recipe, no fancy hard-to-find ingredients to seek out or keep on hand.
- As written, the recipe makes a dozen rolls but there's enough batter to make 18 muffins.
- There's no replacing my mother's traditional Homemade Yeast Rolls but these yeast rolls earn a place in my recipe repertoire.
- Not quite what you're looking for? Check out my other homemade bread recipes.
Extra Magic? Honey Butters!
Weeknight-Easy Yeast Rolls are savory rolls low in sugar. So I pair them with easy-to-whip-up honey butters, just butter and honey plus another little something.
My favorite is Honey Mustard Butter but Honey Cinnamon Butter is fabulous too.
When I make these, I feel like my Auntie Gloria, who always had a "special little bit of something special" she could pull out of the fridge on a moment's notice. For easy bookmarking and searching, here are both the recipes, Honey Butters.
Bookmark! PIN! Share!
How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If this unusual recipe inspires you, please do save and share! I'd be honored ...
~ PIN This Recipe ~
WEEKNIGHT-EASY YEAST ROLLS
Time to table: 40 minutes
Makes 12 rolls (or up to 18)
- 1 package active dry or instant yeast (2-1/4 teaspoons, 7g)
- 2 cups warm water
- 1 large egg
- 1/4 cup (50g) sugar
- 1/4 cup (50g) vegetable oil
- 4 cups bread flour, fluffed to aerate before measuring or 500g
- 2 tablespoons (yes, tablespoons) baking powder
- 2 teaspoons table salt
- Chopped fresh herbs such as chives, sage or rosemary, optional
- For serving, optional, Honey Butters
Heat oven to 425F/220C. Spray the cups of a muffin tray with standard-size cups.
YEAST In a bowl, gently stir together the yeast and water. Set the bowl aside, after a few minutes, it should begin to bubble as the yeast activates.
WET INGREDIENTS In a bowl large enough to become the main mixing bowl, whisk the egg, sugar and oil.
DRY INGREDIENTS Separately, stir together flour, baking powder and salt (see ALANNA’s TIPS).
With a wooden spoon, stir the dry ingredients a cup at a time into the wet ingredients, just until mixed, stirring in a third of the yeast-water mixture between additions. Stir in the herbs, if using.
BAKE With two soup spoons (one to scoop and the other to scrape) or a large cookie scoop, fill the muffin tins. Bake for 20 minutes or until golden. Cool for 5 minutes before removing from the pan.
Best served hot but keep well for two to three days.
The rolls are quite big, you could easily stretch the recipe to fill 18 muffin cups.
WEIGHT WATCHERS Old Points 4 & PointsPlus 6 & SmartPoints 6 & Freestyle 6 & myWW green 6 & blue 6 & purple 6 & future WW points Extra Magic? Honey Butters! For a little something special, whip up a small batch of honey butter. The only trick is to use butter softened at room temperature, it really doesn't work to soften it in the microwave. But if you must, cut the butter into cubes and run the microwave just 5 or 10 seconds at a time. Our "house" butter is Land O Lakes salted butter, if you're using unsalted butter, be sure to add salt to these butters.
Honey Cinnamon Butter Stir a tablespoon of honey and a pinch of cinnamon into 4 tablespoons (that's 56 grams and usually half a stick) of softened butter.
Honey Mustard Butter (my favorite) Stir a tablespoon of honey and a tablespoon of good mustard into a half stick (that's 56 grams and usually half a stick) of softened butter.
Seasonal Cooking: Finally, Fall Across the Years
Chicken Cider Stew Mashed Sweet Potatoes Roasted Sweet Potatoes Turkey Sweet Potato Soup Creamy Wild Rice Soup Acorn Squash with Quinoa & Cherries Weeknight-Easy Yeast Rolls No-Knead English Muffin Bread Lamb with Lemon & Oregano Snickers Cookies on Sticks (or NOT) Easy-Easy Pear Sauce Slow Cooker Braised Lamb Shanks or Venison Shanks Fun Pretzel Roll Hot Dogs
This Week, Elsewhere
~ Finnish Carrot Casserole ~~ How to Roast a Whole Pumpkin ~
~ Roasted Fennel ~
~ more Recent Recipes ~
A Veggie Venture
If you like Kitchen Parade's recipes, you'll love A Veggie Venture, my food blog about vegetables with more from-scratch recipes using whole, healthful ingredients, home to the famous Alphabet of Vegetables and vegetables in every course, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.
- THE RECIPE Skillet Cornbread My first and still-favorite cornbread, stays moist for days. (PIN This)
- ANOTHER TAKE Sweet Cornbread Sweet and tender, absolutely delicous!
- THE RECIPE Mom's Perfect Biscuits The family biscuit recipe, perfected by three generations of fine biscuit makers and one persistent food blogger.
- DETAILED HOW TO How to Make Perfect Biscuits (Step-by-Step Photos & Detailed Instructions + Eight Tips for Extra-Good Biscuits)
- THE RECIPE Finnish Whole-Wheat Flatbread Hot bread to the table in just minutes. (PIN This)
- ANOTHER TAKE Grilled Flatbread Rye flour, fresh herbs. Great flavor, great texture!
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.
Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail, you'll find my current address in the FAQs. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.
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Sounds delicious and super simple. That's as easy as those frozen things in a tube.
ReplyDeleteAlanna,
ReplyDeleteThat's an intriquing recipe.
Great looking rolls Alanna!
ReplyDeleteBruno
Baking powder AND yeast? Interesting. I'm going to try these with the soup on Sunday..if I have that much baking powder on hand ;-)
ReplyDeleteFinally I was able to try the weeknight rolls and they are good, aren’t they? Sort of a cross between a muffin and a yeast roll – I put the leftovers in a freezer bag and think they will come out Ok to heat up in the microwave, like non-yeast breads do.
ReplyDeleteHi Alanna! Question for you....is bread flour a specific kind of flour? Different than cake flour or self rising flour or the regular flour I have? Can I use any of those listed instead?
ReplyDeleteHi Lelo ~ Good question! Gluten is what gives baked goods their 'chewiness'. Bread flour has the most gluten (and thus is best for heavier baked goods like bread), cake flour the least (and so is used for lightening things like the angel food cake I made today), and all-purpose flour is in the middle. I use bread flour in this recipe because I like how the texture it gives these rolls. As for the self-rising flour, it's an all-purpose flour that already has baking powder added (1 1/2 teaspoons per cup) so you can use it, with a lighter, less roll-like result, just do the math and reduce the specified baking powder. Let me know how it goes!
ReplyDeleteThese were a big hit at my house. 15-year-old boys love them!
ReplyDeleteCan't wait to try them with some garlic and herbs.
Hello The Sister - So glad you and 'A from Texas' like these!
ReplyDeleteHi Alanna - I had no idea you had a blog. My mother-in-law clips your column for me in St. Louis and mails it to us in Ireland. I've tried several of your recipes and just made these rolls. Am so excited to find your site and will be back I'm sure! Keep up the great work!
ReplyDelete