Quick Yeasted Spoon Rolls
Quick Yeasted Spoon Rolls
- Level: Easy
- Yield: 6 servings (12 rolls)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 510
- Total Fat
- 22
- Saturated Fat
- 13
- Carbohydrates
- 68
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 9
- Cholesterol
- 87
- Sodium
- 388
- Total: 1 hr 30 min (includes rising time)
- Active: 25 min
- Level: Easy
- Yield: 6 servings (12 rolls)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 510
- Total Fat
- 22
- Saturated Fat
- 13
- Carbohydrates
- 68
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 9
- Cholesterol
- 87
- Sodium
- 388
- Total: 1 hr 30 min (includes rising time)
- Active: 25 min
Ingredients
One 1/4-ounce packet active dry yeast
3 1/4 cups cake flour
3 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
1 1/4 cups whole milk, room temperature
1 large egg, lightly beaten
1 1/4 sticks (10 tablespoons) unsalted butter, melted, plus more for greasing pan
Directions
Special equipment:
a 12-cup muffin tin- Grease a 12-cup muffin tin with butter.
- Put the yeast in a small bowl. Add 1/2 cup warm water and let stand until foamy, 5 minutes.
- Combine the cake flour, sugar, baking powder and salt in a large bowl, and whisk to combine. Add the proofed yeast, milk, egg and melted butter; whisk to combine.
- Divide the batter evenly among the prepared muffin cups. Let stand at room temperature until slightly risen, 30 to 40 minutes.
- Meanwhile, preheat the oven to 400 degrees F.
- Bake the rolls until golden all over, 20 to 25 minutes. Serve warm.
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