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Batter Rolls Recipe
|Active dry yeast/1 cake compressed yeast||1 Tablespoon (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs), scalded|
|All purpose flour||2 Cup (32 tbs), sifted|
|Slightly beaten egg||1|
|All purpose flour||1 1⁄4 Cup (20 tbs), sifted|
Serving size: Complete recipe
Calories 2830 Calories from Fat 1056
% Daily Value*
Total Fat 119 g183.8%
Saturated Fat 32.1 g160.4%
Trans Fat 13.5 g
Cholesterol 234.1 mg
Sodium 2118 mg88.3%
Total Carbohydrates 378 g126%
Dietary Fiber 14.1 g56.5%
Sugars 63.3 g
Protein 61 g122.6%
Vitamin A 9.5% Vitamin C 0.07%
Calcium 35.5% Iron 124.5%
*Based on a 2000 Calorie diet
Combine shortening, sugar, and salt in a large mixing bowl.
Add scalded milk; stir till shortening is melted.
Cool to lukewarm.
Start mixer on medium speed (or beat by-hand) ; add 2 cups flour.
Beat 1 minute or until gluten strands are practically visible.
Stop the mixer.
Add softened yeast and egg.
Beat batter smooth on medium speed, about 1/2 minute.
Add remaining 1 1/4 cups flour.Beat batter at medium speed until smooth, about 2 minutes.
Since batter is stiff, you might need to push it away from beaters with a rubber scraper occasionally.
Cover dough and let rise till double, about 1 hour.
Stir down and beat thoroughly with a wooden spoon.
Make into Dinner Rolls or Butterscotch Dainties.
For Cinnamon Nut Whirls chill dough overnight.