Dinner Rolls - Quick & Easy
These rolls are lovely and take so little time to make. I use white Spelt flour and they always turn out nicely.
- Preparing Time: 15 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 cup sugar
- 1 egg
- 1 sachet (7g) dried yeast
- 1 cup lukewarm water
- 1 teaspoon salt (or herbamare)
- 1/4 cup oil (or melted butter)
- 3 cups plain flour sifted
- Carbohydrate 23.1476672415748 g
- Cholesterol 15.51 mg
- Fat 18.6854811630951 g
- Fiber 0.933972237212071 g
- Protein 3.78429166928641 g
- Saturated Fat 2.49429528451579 g
- Serving Size 1 1 Serving (75g)
- Sodium 1169.35944778689 mg
- Sugar 22.2136950043628 g
- Trans Fat 1.03081028034299 g
- Calories 275 calories
Prepare a muffin or friand pan (makes 12). Dissolve yeast in lukewarm water. Add egg, sugar, salt and oil. Add half the flour and beat until smooth. Add remaining flour and beat again until smooth. (A mixer with a dough hook is ideal if available) Fill each muffin pan half full with mixture. Set aside and allow to rise until double (takes ½ to 1 hour). Preheat oven to 200°C. Brush bread roll tops with a little melted butter if desired and bake for 15 minutes.
