Featherweight Dinner Rolls
Source of Recipe
Tim Culey
List of Ingredients
1/4 Cup Margarine
1 1/4 Tbs Salt
2 Tbs Sugar
1 Cup Water
1 Large Egg
2 3/4 Cups Flour
1 Tbs Yeast
Recipe
Dissolve salt, and sugar in warm water, add melted margarine. Beat one egg
add to mixture along with flour and yeast.
(Although they require no kneading, they are best chilled at least 2 hours
but not more than 12 hours.)
Choose from one of the following options:
Option 1.
Put dough in a large greased bowl. Cover bowl with plastic wrap, a lid or foil,
and chill from 2 to 12 hours.
Option 2.
Place in a greased bowl covered with a damp cloth until doubled in bulk. Punch it down.
To serve now: Shape the rolls to fill the greased cups in a muffin pan to about one third.
Again let rise until about doubled in bulk. Bake in a preheated 425 degree F oven .
15 to 18 minutes. Cool at once.
To freeze: Shape the rolls to fill the greased cups in a muffin pan to about one third. Freeze.
To thaw, bring to room temperature. Again let rise until about doubled in bulk. Bake in a
preheated 425 degree F oven 15 to 18 minutes.
The best method to freeze these rolls, is to 'flash freeze' them. This means you make the
dough according to the recipe directions, then you roll it into small balls about the size of
small walnuts. Place the balls onto a cookie sheet, and place the cookie sheet in the freezer.
Freeze until the rolls are hard, then put them into a zip baggie, label and freeze until you are
ready to bake them. When you are ready to bake the rolls, grease a muffin tin, and place
three dough balls into each cup. Thaw, rise and bake.
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