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Stir & Drop Rolls

Makes: 12 Stir and Drop Rolls   Oven: 200 °C / 400 °F
Preparation Time: 1 hour    Baking Time: 15 – 20 minutes

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

  1. Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
  2. Melt the margarine in the warm milk and allow to cool down.
  3. Mix the lukewarm water, warm milk, oil and beaten egg, and add to the flour mixture to form a soft dough.
  4. 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.
  5. 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.
  6. Cover with greased plastic and rise in a warm place for about 15 – 20 minutes.
  7. Brush lightly with milk and sprinkle each roll with a little grated cheese.
  8. Bake in a preheated oven at 200 °C / 400 °F for 15 – 20 minutes, or until golden brown.
Stir & Drop Rolls