Double-Quick Dinner Rolls
|Warm water||3⁄4 Cup (12 tbs)|
|Yeast||1⁄4 Ounce (1 Package)|
|Sugar||1⁄4 Cup (4 tbs)|
|Flour||2 1⁄4 Cup (36 tbs)|
|Soft butter||1⁄4 Cup (4 tbs)|
Dissolve yeast in the warm water.
Add sugar, salt and half of the flour.
Beat for 2 minutes.
Add egg and butter.
Beat with mixer at medium speed until batter is smooth, about 2 minutes.
Add rest of flour and stir by hand until flour disappears.
Scrape sides of bowl.
Cover with waxed paper and let stand until double in bulk, about 40 or 50 minutes.
Stir down batter in 20 to 25 strokes and spoon into greased muffin tins, filling tins half full.
Let rise again for about 30 minutes or until batter reaches top of muffin cups.
Bake for 10 to 15 minutes at 425Â°.