 |
Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 18 |
|
A yummy and simple recipe we made in a local cooking class I took a couple years ago. Recipe is from the instructor Fabienne Ratkov. If you're afraid to work with yeast this is the recipe for you! Ingredients:
2 packages active dry yeast (2 tbs) |
1 1/4 cups warm water (fabienne always said it should be warm like a comfortable bath ) |
1/4 cup sugar |
1 1/4 teaspoons salt |
1 egg |
3 cups all-purpose flour |
2 tablespoons melted butter |
Directions:
1. Preheat oven to 375 degrees.
2. Grease a couple of 12-count muffin tins.
3. Combine yeast and water in a large mixing bowl and let it sit a few minutes to dissolve.
4. Add sugar, salt and egg.
5. Add flour gradually and beat well.
6. Add butter.
7. Fill greased muffin tins half full.
8. Let rise in a warm place uncovered until level with the top of the pans (although I admit to having loosely covered mine sometimes).
9. Bake for 20 minutes.
10. The last time I made these I think I got 18 roll/muffins.
11. Your yield will, of course, vary depending on how much batter you put in each section of the muffin pan.
|
|