Weeknight-Easy Rolls
Wield a little weeknight magic

Moms and dads are known for magical powers. Just think of the owies and ouchies that vanish with a quick peck 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 dough 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.

HONEY BUTTER Stir a tablespoon of honey and a pinch of cinnamon into a half stick of softened butter.
HONEY MUSTARD BUTTER Stir a tablespoon of honey and a tablespoon of mustard into a half stick of softened butter.
ALANNA's TIPS You may skip separately mixing the flour, baking powder and salt but only by carefully distributing the salt and baking powder so no salty, powdery pockets get trapped inside the dough.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Send a favorite weeknight recipe to e-mail.

WEEKNIGHT-EASY ROLLS

No kneading, no rise time
Hands-on time: 15 minutes
Time to table: 40 minutes
Makes 12 rolls
  • 1 package active dry yeast (1/4 ounce, 2-1/4 teaspoons)
  • 2 cups warm water
  • 1/4 cup sugar
  • 1/4 cup vegetable oil
  • 1 egg
  • 4 cups bread flour, fluffed to aerate before measuring
  • 2 tablespoons (yes, tablespoons) baking powder
  • 2 teaspoons table salt
  • Chopped fresh herbs such as chives, sage or rosemary, optional

Preheat oven to 425F. Grease the cups of a muffin tray with standard-size cups. Stir together the yeast and water, set aside.

In a large bowl, whisk together the sugar, oil and egg. Separately, stir together flour, baking powder and salt (see ALANNA’s TIPS). With a wooden spoon, stir in the flour mixture a cup at a time until just mixed, adding a portion of the yeast-water mixture between additions.

Stir in herbs, if using. With two soup spoons, one to scoop and the other to scrape, fill the muffin tins. Bake for 20 minutes or until golden. Cool for 5 minutes. Best served hot but keep two to three days.

NUTRITION ESTIMATE Per Roll: 230 Cal; 6g Tot Fat; 1g Sat Fat; 38g Carb; 1g Fiber; 644mg Sodium; 20mg Cholesterol; Weight Watchers 4 points

More Bread Recipes

(click a photo for a recipe)
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~ more bread recipes ~
~ lots of hearty soup recipes ~

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© Copyright 2007 Kitchen Parade

October 26, 2007 printme Page Permalink |email E-Mail this Recipe
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Your Comments:

Sounds delicious and super simple. That's as easy as those frozen things in a tube.
Blogger Kelly Mahoney on 10/26/2007
 
Alanna,
That's an intriquing recipe.
Blogger Kevin on 10/26/2007
 
Great looking rolls Alanna!

Bruno
Blogger Bruno on 10/27/2007
 
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 ;-)
Blogger katiez on 10/27/2007
 
Finally 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.
Anonymous Carole on 11/03/2007
 
Hi 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?
Blogger LeLo in NoPo on 11/06/2007
 
Hi 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!
Blogger Alanna on 11/06/2007
 
These were a big hit at my house. 15-year-old boys love them!

Can't wait to try them with some garlic and herbs.
Anonymous The Sister on 11/12/2007
 
Hello The Sister - So glad you and 'A from Texas' like these!
Blogger Alanna on 11/15/2007
 
Hi 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!
Blogger Deborah on 12/03/2007