Make Ahead Tip: To make ahead: Store airtight for up to 1 day; reheat in a warm oven. Yummy & simple to make Echoing an earlier comment I didn’t find the dough to be terribly sticky; dusting the kneading area with whole wheat flour helped. First you’ll need to preheat the oven to 375 degrees F. Spray a muffin pan with non-stick cooking spray and set aside. Next time, I’d skip the extra pat of butter on each roll before baking. First time made dinner rolls with Friendship bread discard. Stir together to get the yeast into the warm moistness. Put them into a bread basket and take a big whiff. So big and fluffy–will spread it out to 15 rolls next time. FREE Printable Recipe Cards + have access to our FREE 15-Minute Meals! So thank you for these recipes! Incredible! Add the wet ingredients to the dry ingredients and stir until the dough comes together. Bake 20-22 minutes at 375°F . Bake at 400 degrees until golden brown, about 20 minutes. Your email address will not be published. Every item on this page was chosen by The Pioneer Woman team. Combine flour, oats, baking soda, salt, and currants. You can’t taste it but it adds moisture without requiring a ton of added fat. When it’s all mixed, you can put it in the fridge, covered, for up to two days before using the dough (which means you can go make the dough NOW if you’re using it tomorrow.) If it hasn’t changed much, put it in a warm (but turned off ) oven for 45 minutes or so. Nestle the rolls into a 12-inch cast-iron skillet, cover with a kitchen towel and set aside until the rolls double in size, about 1 hour. Cool on a wire rack, then wrap in waxed paper or foil to take with you. Grating butter is a super fast way to mix small chunks of butter into the dough. They taste like rolls you would get at a restaurant. Everything you need for a delicious feast. They’re a cinch to make and require no kneading. Yes, you can freeze this dough in an airtight container. Just use a basic cheese grater and make sure your butter is cold. Dust a clean work surface with whole-wheat flour. I usually feel the side of the pan with the palm of my hand. Repeat and tuck three balls of dough into each buttered muffin cup. Then sprinkle in 2 packages (or 4 1/2 teaspoons) Active Dry Yeast. Turn the dough out and gently knead with barely damp hands just a few times until smooth. 191 calories; protein 7g 14% DV; carbohydrates 38.4g 12% DV; dietary fiber 3.1g 13% DV; sugars 4.2g; fat 1.5g 2% DV; saturated fat 0.5g 3% DV; cholesterol 2.7mg 1% DV; vitamin a iu 48.2IU 1% DV; vitamin c 0.7mg 1% DV; folate 79.9mcg 20% DV; calcium 64.3mg 6% DV; iron 2mg 11% DV; magnesium 39.5mg 14% DV; potassium 168.2mg 5% DV; sodium 349.3mg 14% DV; thiamin 0.3mg 31% DV; added sugar 2g. This makes the dough extremely sticky and very difficult to work with so good luck in dividing the dough for rolls–making a loaf and increasing the baking time accordingly was far less frustrating. Add flour, 1/2 cup at a time and blend with the dough hook until a smooth ball begins to form. But I will summarize this roll recipe by saying a) they’re a cinch to make; b) they’re totally tasty; and c) I can’t think of a “c”. So unless the true serving size is 12 rolls (which would make for really small rolls!) Bake the rolls until golden brown on the bottom and a skewer inserted in the center comes out clean, 20 to 25 minutes. Place dough balls onto a baking sheet lined with parchment paper or a silicone mat. We have sent you an activation link, Grating the butter really makes your life so much easier. You must be logged in to rate a recipe, click here to login. And 1 cup of vegetable oil. from "Fab Frugal Food" – http://www.fabfrugalfood.com/uncategorized/fab-frugal-friday-irish-soda-bread-rolls-recipe/, Total Carbohydrate

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