YEAST-FREE GARLIC ROLLS
I just came up with this one (literally like 3 hours ago) for the picnic tonight at a friends house and I have limited ingredients at home (as in I already used up the yeast we had earlier) and I only had/have a short amount of time to make them (yay procrastination!). I modified a yeast free pizza dough recipe, and freshly made they are tasty and very similar to yeast rolls (not quite as chewy). As I found it virtually impossible to find a more-than-basic-rolls recipe with my short amount of patience with internet searches, I decided to contribute to the world wide web of recipes for the other quickly bored friends out there. I did this by hand (in a deep metal skillet, but that's beside the point) as well, so I don't know how it will translate to the mechanical world. Also I made 2 batches, so that's why the yield is a little weird and I can let you know that mixing the dry ingredients is not necessary but helps (I forgot the baking soda and salt at first on the second batch).
Provided by DraugSarn
Categories Breads
Time 40m
Yield 21-24 rolls, 21-24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees Fahrenheit and grease 24-count muffin tin(s).
- Mix the dry ingredients (all-purpose and wheat flours, baking powder, and salt) until homogeneous (looks the same throughout).
- Add wet ingredients (olive oil, eggs, and water*).
- Knead dough for 2-3 minutes.
- Fill each section of the muffin tin(s) so that the top part of the dough comes just above the rim and the majority of the section is filled (may not fill all of the tins).
- Bake at 375 degrees for 10 minutes or until the dough is a slightly darker brown and has a hard outer shell but still gives (not like dough but soft bread).
- Garlic Sauce: put all of the ingredients (olive oil, butter, garlic powder, and oregano) into a small bowl and whisk with a fork until the mixture looks creamy** and you cannot see any large lumps of butter (pin head sized lumps are okay).
- Brush the rolls with liberal amounts of the Garlic Sauce right when they come out of the oven before you take them out of the tin(s).
- *Add 1-1/2 cups of water to begin with and then add small amounts as you mix until a very slightly sticky dough forms and there is no more flour.
- **should look kind of like the garlic sauce from a "fast-food" pizza chain.
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TOPAZLY Hill
[email protected]Overall, I was disappointed with these rolls. I won't be making them again.
michelle cummings
[email protected]The rolls were a bit bland. I think I'll add more garlic next time.
almach mia
[email protected]I found that the rolls didn't rise very much.
Fransisca Okojie
[email protected]These rolls were a bit too dense for my taste.
Arthur Rice225
[email protected]I've never had yeast-free rolls before, but these were really good. I'll definitely be making them again.
Unapologetically Me
[email protected]These rolls are a great way to get my kids to eat their vegetables. I often add grated carrots or zucchini to the dough.
Reena Bhandari
[email protected]I love the versatility of these rolls. I can add different herbs and spices to change up the flavor.
nkosi ngwenya
[email protected]These rolls are perfect for any occasion. I've made them for everything from potlucks to holiday dinners.
Nopita Tmg
[email protected]I've made these rolls several times and they always turn out great. They're a favorite in my house.
Ons Mansour
[email protected]These rolls are a great way to use up leftover mashed potatoes.
Nokutenda Manjowe
[email protected]I love that these rolls are so easy to make. I can whip them up in no time.
Lethabo Nayflex
[email protected]These rolls were delicious! I made them for a party and they were gone in minutes.
Jody Kirkland
[email protected]I was skeptical about making yeast-free rolls, but these turned out great! They were light and fluffy, and the garlic flavor was perfect.
Jedz Crooper
[email protected]These rolls were a hit! They were so easy to make and turned out perfectly. I'll definitely be making them again.