Basic Stir-and-Drop Rolls
Contributed By: dhanyaka
The Sunset Cookbook of Breads, 1963
These tender, light rolls go together quickly because the dough doesn't require kneading or shaping. By augmenting the basic recipe with fruit, nuts, cheese, bacon, chocolate, or spices you can vary the rolls to complement your menu.
Preparation
Dissolve yeast in the warm water; add sugar, salt and beaten egg. Stir mixture well, then let stand while you sift flour again.
Add oil and half of the flour to yeast mixture; beat until very smooth. Add remaining flour to yeast mixture and blend well.
Set dough in a warm place and allow to rise until almost doubled in bulk, about 30 minutes.
Drop dough by the spoonful into small greased muffin pans so each cup is half full. Let rise until almost doubled in bulk.
Bake in a hot oven (400F) for 15 minutes.
Cook's Notes
Makes 24 rolls.
Variations:
1/4 cup drained crushed pineapple
4 tbsp chopped raisins
4 tbsp finely chopped walnuts, pecans, almonds
1/4 cup shredded Cheddar cheese
1/4 cup crumbled crisp-fried bacon
1 tbsp cocoa + 1 tsp sugar
2 tsp cinnamon
Add after the dough has risen, divide into four parts and place each part and place each part in a bowl with *one* of the ingredients listed above. Mix each portion of dough with the added ingredient until well blended. Then proceed with the basic recipe.
1 tsp poppy or sesame seeds
1 tsp butter + 1 tsp brown sugar + 3 pecan halves
1 tsp butter + 1 tsp shredded coconut
1 tsp butter + 1 tsp jelly
After mixing the basic dough (and after you let it rise), put *one* of the ingredients listed above in *each* greased muffin cup. Half fill the prepared cups with the basic dough, let rise until almost doubled in bulk, and bake in hot oven (400F) for 15 minutes.