Thursday, January 6, 2011

One Hour DInner Rolls / Batter Buns

Note: Using bulk yeast is a huge savings and keeps very well in the freezer.  One package of active dry yeast from the grocery store is equal to 1 tablespoon when using bulk yeast from a natural foods co-op. 

1 pkg. active dry yeast  (1 Tbsp. if using bulk yeast from a natural foods co-op or Sam's)
3/4 cup warm water (110-115 º)
2 cups unbleached flour  (You may want to substitute whole wheat or spelt flour for 1 cup)
1/2 tsp. salt
3 Tbsp. sugar
2 Tbsp. shortening  (Coconut oil would be a healthier choice)

In a small bowl, dissolve yeast in warm water.  In a large bowl combine dry ingredients and cut in butter with pastry blender or a fork until butter is blended into small bits. Add yeast mixture and mix well.  Turn onto floured surface and knead 3 or 4 times.  Roll out to 3/4 to 1-inch thickness.  Cut with biscuit cutter.  Place on greased baking sheet and let rise about 45 minutes.  Bake at 450 º for about 12 minutes or until golden brown.  Yields 6 to 8 rolls.

Revised from Betty Crocker's New Dinner for Two Cookbook ~ Quick, easy and delicious!  A favorite!

2/3 cup warm water (not hot - 100 to 115 º)
1 pgk. active dry yeast (or 1 Tbsp. bulk yeast)
2 Tbsp. sugar - can replace with 1 Tbsp. honey
1/2 tsp. salt
1/4 cup butter (1/2 stick) - or coconut oil
1 egg
1 2/3 cup flour (half whole wheat or spelt flour and half unbleached flour)

Measure water into mixer bowl.  Add yeast, stirring to dissolve.  Measure flour, honey, salt, butter, egg, and 1 cup of flour.  Beat on low or use wire whisk.  Add remaining flour.  Beat with rubber spatula until smooth.  Spoon into greased muffin cups, filling each a scant 1/2 full.  Let rise in warm place (85º) until batter reaches top of muffin cups (30-40 minutes).  Heat oven to 375º and bake 18-20 minutes, until golden brown.  Serve warm.  Makes about 12 yummy buns.