In my repertoire of recipes I have a few old standards that I turn to time and time again. Every now and then I discover something new to add to that collection and the following is one of them. This is a recipe for wonderful, light and airy yeast rolls that require absolutely no kneading. They just could be easier and the end result is a roll that is great to serve alongside soups or stews.The entire process for making these Feather Rolls takes approximately 2 hours from start to finish and the beauty is that everything gets beat together in one bowl to rise and then the dough is put in muffin tins for a final rise and that's it. All you need is a little elbow grease to mix the dough together in the bowl. I usually make a double batch and stick a dozen in the freezer to have on hand when the mood strikes for a yummy roll with our dinner.
Feather Rolls
1 package dry yeast
1/4 cup warm water
4 Tbsp. cooled, melted butter
1 Tbsp. sugar
3/4 tsp salt
1 beaten egg
3/4 cup tepid milk
2 cups white flour
Sir the yeast into the warm water and let stand for 5 minutes to dissolve. Mix the butter, sugar, salt, egg, milk and dissolved yeast in a large bowl and beat until smooth. Add the flour and beat vigorously until well blended. Cover and let rise in a warm spot for about 1 hour.
Stir mixture down and fill buttered muffin tins half full. Cover and let rise in warm place for about 30 minutes. Preheat oven to 400 deg F and bake rolls for 15-20 minutes until light golden brown. Makes 1 dozen rolls.
Sir the yeast into the warm water and let stand for 5 minutes to dissolve. Mix the butter, sugar, salt, egg, milk and dissolved yeast in a large bowl and beat until smooth. Add the flour and beat vigorously until well blended. Cover and let rise in a warm spot for about 1 hour.Stir mixture down and fill buttered muffin tins half full. Cover and let rise in warm place for about 30 minutes. Preheat oven to 400 deg F and bake rolls for 15-20 minutes until light golden brown. Makes 1 dozen rolls.
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