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Batter Rolls

Holidaycooking's picture
  All purpose flour 3 1⁄4 Cup (52 tbs)
  Active dry yeast 1⁄4 Ounce (1 Package)
  Milk 1 1⁄4 Cup (20 tbs)
  Shortening 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Egg 1
  Milk 3 Tablespoon
  Poppy seed 1 Tablespoon

In large mixer bowl combine 2 cups of flour and the yeast.
In a saucepan heat the 1 1/4 cups milk, the shortening, sugar, and salt just till warm (115°F to 120°F), stirring till shortening almost melts.
Add to dry mixture in mixer bowl; add egg.
Beat at low speed of electric mixer for 2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
At low speed beat in remaining flour till smooth (2 minutes), pushing batter from beaters.
Cover; let rise till double (about 1 hour).
Stir down batter; beat well.
Let rest for 5 minutes; drop batter into greased 2 3/4-inch muffin pans, filling half full.
Cover; let rise till double (about 30 minutes).
Brush tops with milk; sprinkle with poppy seed.
Bake in a 400°F oven for 12 to 15 minutes or till done.
Cool on wire rack

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish
Lacto Ovo Vegetarian

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2946 Calories from Fat 1135

% Daily Value*

Total Fat 129 g197.9%

Saturated Fat 34.6 g173.1%

Trans Fat 13.5 g

Cholesterol 244.2 mg81.4%

Sodium 2158.6 mg89.9%

Total Carbohydrates 385 g128.2%

Dietary Fiber 15.4 g61.5%

Sugars 69.1 g

Protein 64 g128.4%

Vitamin A 11.6% Vitamin C 0.29%

Calcium 68% Iron 125.5%

*Based on a 2000 Calorie diet


Batter Rolls Recipe