Sweet Batter Rolls


I have come to really appreciate batter breads, rolls especially.  They are very quick and simple to make for yeast rolls.  No kneading or shaping – you don’t have to be an expert.  This recipe from the Better Homes and Gardens Complete Step by Step Cook Book didn’t disappoint us.  I didn’t even bother to glaze mine, we ate them with a salad main dish; the rest I carried over to Myrna’s, where her daughter Amy, who was visiting, promptly had to try one while they were still warm.  She agreed – delicious.
These took me about an hour from start to finish with instant yeast.                     
Sweet Batter Rolls
  3         Cups  Flour, All-purpose -- 13 1/2 ounces
  2         Packages  Instant Yeast -- 4 teaspoons
     1/2  Teaspoon  Cinnamon
  1 1/4  Cups  Water -- Heat to 120°
     1/3  Cup  Sugar
     1/3  Cup  Shortening
  1         Teaspoon  Salt
  1         Large  Egg
  2        Tablespoons  Orange Peel -- finely shredded
  1        Cup  Raisins (I used golden raisins)
                        Glaze Frosting
  1         Cup  Powdered Sugar -- sifted
  1         Tablespoon  Whole Milk -- -2 tablespoons

Combine 1 1/2 cups of the flour, yeast, and cinnamon.  Heat the water, sugar, shortening and salt until warm (120-125°).  (I actually added the sugar, shortening and salt to the flour mixture and heated just the water).
Add liquid to flour mixture; add egg and orange peel.  Beat at low speed of mixer for 1/2 minute, scraping bowl constantly.  Beat 3 minutes on high speed.  Add remaining 1 1/2 cups flour and raisins; stir by hand until blended.  Cover, let rest in warm place 10 minutes (or 45 minutes if using active dry yeast).
Stir down.  Fill greased muffin pans 2/3 full.  (I used my muffin scoop – a size 24). Let rise until almost double, about 15 minutes (or 25 minutes if using active dry yeast).
Bake in 425° oven for 15 minutes.  Cool slightly.  For icing, combine powdered sugar and milk; dip tops of rolls in icing.
22-24 each
2013 Recipe Cost:  $2.56 or 12¢ each
Per Serving: 147 Calories; 4g Fat (21.5% calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 102mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

2 comments:

  1. This recipe looked good until the orange peel and raisins were mentioned. My kids don't like either, with a lot of emphasis! LOL Could I sub dried cherries or cranberries, which they will eat? Thanks.

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