Makes: 12 Stir and Drop Rolls Oven: 200 °C / 400 °F
Preparation Time: 1 hour Baking Time: 15 – 20 minutes
Quick and easy to prepare and absolutely delicious, these Stir and Drop Rolls are made from a batter dough
Ingredients
| 360 | g | Cake flour ( 3 x 250 ml / 3 cups ) |
| 5 | ml | Salt ( 1 tsp ) |
| 45 | ml | Sugar ( 3 tbsp ) |
| 10 | g | Anchor Instant Yeast ( 1 packet ) |
| 60 | g | Margarine ( 4 tbsp ) |
| 125 | ml | Warm milk ( ½ cup ) |
| 250 | ml | Lukewarm water ( 1 cup ) ( ⅓ warm water and ⅔ cold water ) |
| 60 | g | Oil ( 4 tbsp ) |
| 1 | Large egg, beaten | |
| Milk, to brush | ||
| 50 | g | Cheddar cheese, grated |
Method
- Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
- Melt the margarine in the warm milk and allow to cool down.
- Mix the lukewarm water, warm milk, oil and beaten egg, and add to the flour mixture to form a soft dough.
- Mix the dough well for 15 minutes, until the flour is thoroughly blended in the batter. Cover with greased plastic and leave to rest for 5 minutes.
- Knock the dough down and drop spoonfuls into lightly greased muffin pans, making sure to divide the mixture equally, so each hollow is half full.
- Cover with greased plastic and rise in a warm place for about 15 – 20 minutes.
- Brush lightly with milk and sprinkle each roll with a little grated cheese.
- Bake in a preheated oven at 200 °C / 400 °F for 15 – 20 minutes, or until golden brown.
