Recipe: Light as Foam Rolls

Light as Foam Rolls
rec.food.cooking/Black Coffee (2001)

This is a recipe that produces super foamy and spongy rolls. No kneading is required and you bake it in a 12-hole muffin tin. (It's more a batter than a dough.) This is an old recipe from a KY community church recipe book printed in 1971.

1 pkg. yeast
1/2 cup lukewarm water
1 tsp. sugar
1/2 cup shortening
1 3/4 salt
1/4 cup sugar
1 cup scalded milk
1 beaten egg
3 1/4 cups flour

Dissolve yeast in lukewarm water, add 1 tsp. sugar. Put shortening, salt and 1/4 cup sugar in a bowl. Add scalded milk, and stir until shortening is dissolved. Cool to lukewarm.

Add egg, yeast and flour. Beat until smooth. Cover and let rise until light. Stir down, and let rise again until light. Spoon batter into greased muffin tins. Brush with melted butter. Cover and let rise until light.

Bake at 425F for 12 - 18 minutes.

** The instant yeast I got here is 11g/pack.

** Grease the spoon so the dough won't stick to it when you put it in the muffin tins.

** Only little butter is needed for brushing.