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Author Notes: These little dinner rolls were adapted from my potato bread recipe when I was in a hurry to make some rolls for an unplanned dinner guest. They worked beautifully as an unkneaded batter dough, saving on clean up time as well. They were such a sucess, that I incorporated herbs and other seasonings to see what else I could do to dress them up. We actually like them plain with a simple top garnish, best. - Soozll —Soozll
Food52 Review: I’m thrilled to have tested this recipe by Soozll, whose knowledge I’ve come to admire and appreciate on foodpickle. These rolls are made with three of my favorite ingredients for yeast doughs: potato flakes (every bread baker’s friend!!), egg and olive oil. What makes these different is that, after a short first rise, you plop the no-knead dough into muffin tins for a second short rise, followed by a quick bake in the oven. The rolls have a wonderful taste (not too yeasty, and not too sweet), and a chewy, flavorful exterior. What an outstanding recipe! I look forward to making these again. ;o) —AntoniaJames
Quick and Easy Dinner Rolls
- 2 1/4 teaspoons Active dry yeast (or one packet)
- 1 cup Water, warmed to 105-110F
- 1/4 cup Potato flakes, dry (see note one)
- 2 tablespoons Sugar, granulated
- 1 teaspoon salt, slightly heaping
- 1 Egg
- 2 tablespoons vegetable or olive oil, or melted butter
- 2 1/4 cups Flour, bread or all purpose
- 1 1/4 teaspoons rosemary, thyme, onion or garlic powder for addtion or garnish, (see note 2)
- In a large bowl, dissolve yeast in warm water until foamy; about 5 minutes. Add the potato flakes, sugar, egg, oil or melted butter, and one cup of the flour. Beat until smooth. Stir in the remaining flour, salt and (optional) herbs or seasonings. Continue to stir until all the flour is incorporated, scraping the sides of the bowl, and the dough is smooth. The batter will be sticky. Cover with plastic wrap or a damp cotton towel and let the dough rise in a warm place until doubled, about 20-30 minutes.
- Deflate the dough and fold it over a couple of times in the bowl. Grease a 12 cup muffin tin. Spoon the dough into each cup until each are half full. Smooth the tops of the dough with damp fingers. Cover and let rise again in a warm spot until dough reaches the top of the muffin cups; about 20-30 minutes. Preheat oven after 10 minutes of rising time.
- Uncover the risen dough and optionally baste the tops of the dough with melted butter, or and egg wash for shine. Bake the rolls in the preheated (400F) oven for 15 minutes or until the tops are golden brown.
- Remove rolls to a cloth lined bread basket and serve immediately.
- Notes: 1.) instead of potato flakes, you can use a generous 1/3 cup of unsalted real mashed russet potatoes. Use 7/8 cup of the unsalted potato water instead of the 1 cup of plain water on item 2 of the ingredient list 2.) You can add 1 tsp or so of any combination of items from item 9 of the ingredient list, if desired. You may want to just use the desired item as a garnish on the top of the roll adhered by an egg wash. .
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