Ingredients for 90 Minute Batter Rolls
- 3 cups (375g) all-purpose flour
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup (240ml) milk
- 1/2 cup (113g) shortening
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 1 large egg
- Nonstick cooking spray, as needed
- 1 tablespoon poppy seeds (optional)
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How to Make 90 Minute Batter Rolls
- In a large mixing bowl, combine 2 cups (250g) all-purpose flour and 2 1/4 teaspoons (1 packet) active dry yeast.
- In a small saucepan, heat 1 cup (240ml) milk, 1/2 cup (113g) shortening, 1/4 cup (50g) granulated sugar, and 1 teaspoon salt over medium heat until warm (105-115°F), stirring until the shortening is almost melted. Do not boil.
- Pour the warm milk mixture into the flour and yeast mixture.
- Add 1 large egg.
- Beat with an electric mixer on low speed for 30 seconds, scraping down the sides of the bowl.
- Beat on high speed for 3 minutes.
- Gradually add the remaining 1 cup (125g) all-purpose flour by hand, mixing until the batter is thoroughly combined.
- Transfer the batter to a lightly greased large bowl.
- Lightly spray the top of the batter with non-stick cooking spray.
- Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Gently stir down the risen batter.
- Beat the batter thoroughly with a wooden spoon for about 1 minute.
- Let the batter rest for 5 minutes.
- Lightly spray a 12-cup muffin tin with non-stick cooking spray.
- Fill each muffin cup about halfway full with batter using a tablespoon.
- Cover the muffin tin with plastic wrap and let rise in a warm place until doubled in size, about 30 minutes.
- Preheat oven to 400°F (200°C).
- Lightly spray the tops of the rolls with non-stick cooking spray.
- Sprinkle with 1 tablespoon poppy seeds (optional).
- Bake for 12-15 minutes, or until the tops are golden brown.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
17g
Fat
14g
Carbs
10g
