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- Dish type
- Bread rolls and buns
These lovely rolls are baked in a muffin tin. Delicious warm straight from the oven with a bit of butter.
20 people made this
- 1 (7g) sachet dried active baking yeast
- 4 tablespoons warm water (45 degrees C)
- 250ml milk
- 4 tablespoons caster sugar
- 4 tablespoons vegetable margarine
- 1 teaspoon salt
- 1 egg
- 420g plain flour
MethodPrep:25min ›Cook:15min ›Extra time:3hr rising › Ready in:3hr40min
- Sprinkle the yeast over the warm water and set aside for 5 minutes.
- Heat the milk in a saucepan over medium heat until bubbles begin to form, but the milk is not simmering. Stir in the sugar, margarine and salt; set aside until cooled to 45 degrees C.
- Beat the egg in a mixing bowl, then stir in the yeast and milk mixtures. Stir in half of the flour until no lumps remain, then stir in the remaining flour a little at a time until a smooth dough forms. Place into an oiled bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours.
- Grease a 12 cup muffin tin. Deflate the dough, and place onto a well-floured work surface. Divide the dough into 36 pieces, and form into balls. Place 3 balls into each muffin cup. Cover, and let rise in a warm place until doubled in bulk, about 1 hour.
- Preheat an oven to 200 C / Gas 6.
- Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.
Reviews & ratingsAverage global rating:(28)
Reviews in English (22)
use veg oil on hands when rolling the balls, the rolls will brown even, and will stay soft when cooled, if any is leftover. great recipe-23 Apr 2010
Brownie, these were excellent. Very similar to my Grandma's rolls - the ones she'd make without a recipe she made them so often The only change I made was to use buttermilk instead of the milk. It added the nice tang. I also used half butter, half shortening (butter flavored Crisco) and they turned out lovely with a nice crumb, tender and soft. Also, I left my dough very sticky.. a bit less flour, so reserve that last 1/3 cup to add a couple tablespoons at a time at the end of the mixing cycle in my Kitchenaid and gave it a 5 minute knead. It helps to lighten them a bit. I didn't make them cloverleaf style, but rather made 12 rolls in a 13x9 pan. Brushed them with a bit of melted butter after baking and yikes.. they were gone in a flash! Thank you for sharing - this is definitely a keeper.-22 Mar 2010
I only gave this 3 stars because although they were good when just out of the oven, they go hard quickly and for the time needed I would make my regular bun recipe.-19 Mar 2010