Scoop-and-Bake Dinner Rolls

I love dinner rolls. Hot from the oven, their soft-but-chewy texture and yeasty taste are sure to please. However, the hours of waiting for dough to rise followed by more waiting for rolls to rise is often too much for my busy schedule.

That's where Scoop-and-Bake Dinner Rolls come in. From start to finish, these rolls take just a little over an hour. And don't be misled by their unassuming, slightly confusing shape. These rolls impostering as muffins are delicious. Their light and airy crumb melts in your mouth. Their delicate texture and lightly-yeasted flavor don't overwhelm, so there is plenty of room for more. They might just be the best rolls you have ever made. And they are made all the more delightful by the satisfying thought that they are also the easiest rolls you have ever made.

Scoop-and-Bake Dinner Rolls

Makes 1 dozen

2 1/4 cups flour

1/4 cup sugar

1 tsp. salt

1 envelope (2 1/4 tsp.) instant yeast

1 cup water, heated to 110 degrees 

6 T. butter, softened

1 egg

**Note: It is important to heat the water to 110. If the water temperature is too low the yeast will not activate and the dough won't rise. If your water is too hot, then it will kill the yeast and the dough won't rise. 

In a medium bowl, mix together flour, sugar, salt and yeast.

Add hot water, egg and softened butter.

Whisk briskly for 2 minutes until batter is smooth (good for the arm muscles!)

Batter will be quite wet.

Let sit, covered, in a warm place for 30 minutes.

(Alternately, you can preheat your oven to 200 degrees, 

then turn it off and proof your dough in the oven.)

Portion dough evenly into a greased, 12-cup muffin tin.

(I did a half recipe, so there were only 6)

Let rise in muffin tin for 15 minutes.

Heat oven to 375 degrees.

Bake "rolls" for 14-18 minutes, until toothpick comes clean. 

Serve warm with honey butter (recipe below)

These rolls are best fresh!

To make ahead - You may refrigerate already-portioned muffins in the fridge for up to 24 hours. When ready to bake, let batter sit at room temperature for 30 minutes before baking. 

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Whipped Honey Butter

Makes 1/2 cup

8 T. butter, room temperature

1 T. honey

Pinch salt

In stand mixer fitted with whisk attachment, beat butter at med. speed until smooth, about 30 seconds; stop mixer and add honey and salt. Beat mixture at med. speed until combined, about 15 seconds, then increase speed to high and whip until very light and fluffy, about 2 minutes, scraping down bowl with spatula as needed. Serve with rolls. 

These recipes are from Entertaining magazine.