Best 6 Batter Rolls Recipes
Indulge in a delightful journey of flavors with our meticulously curated collection of batter roll recipes. Embark on a culinary adventure that promises to tantalize your taste buds and leave you craving for more. From the classic and comforting Southern-style batter rolls to the unique and innovative creations, this article offers a diverse range of recipes that cater to every palate. Whether you're a seasoned baker or a novice cook, we've got you covered. Discover the secrets to crafting perfect batter rolls, from mastering the art of achieving a light and fluffy texture to experimenting with various flavor combinations. Our recipes include irresistible options like the Buttermilk Batter Rolls, renowned for their tangy and fluffy goodness, and the Sweet Potato Batter Rolls, a Southern classic with a hint of sweetness. Unleash your creativity with the versatile batter and explore unique recipes like the Cornmeal Batter Rolls, adding a delightful crunch and subtle corn flavor to your rolls. Each recipe is accompanied by clear instructions, helpful tips, and stunning visuals to guide you through the baking process effortlessly. So, gather your ingredients, preheat your oven, and prepare to be amazed by the delectable batter rolls you'll create.
Here are our top 6 tried and tested recipes!
EASY BATTER ROLLS
The first thing my guests ask when they come for dinner is if I'm serving these dinner rolls. The buns are so light, airy and delicious-and help make the meal. -Thomasina Brunner, Gloversville, New York
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until blended. Add egg; beat on low speed for 30 seconds, then on high for 3 minutes. Stir in enough of the remaining flour to form a stiff dough. Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes., Stir dough down. Fill 12 greased muffin cups half full. Cover and let rise until doubled, about 15 minutes., Bake at 350° until golden brown, 15-20 minutes. Cool for 1 minute before removing from pan to a wire rack. Brush tops with melted butter. Freeze option: Freeze cooled rolls in airtight containers. To use, microwave each roll on high until warmed, 30-45 seconds.
Nutrition Facts : Calories 147 calories, Fat 3g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 219mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
BATTER ROLLS
I got this out of a recipe book that came with some cookware I bought at a state fair when I was 18! If these rolls don't knock the socks off your guests there is something seriously wrong! Easy to make, incredible to eat.
Provided by KCShell
Categories Breads
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Place milk in 2 cup measuring cup and microwave up to 3 minutes until scalded.
- Stir in sugar, salt and butter.
- Measure warm water in 2 quart bowl and sprinkle in yeast.
- Stir.
- Add lukewarm milk mixture, egg and 2 cups flour.
- Beat until smooth.
- Stir in enough remaining flour to make a soft dough.
- Cover bowl and let stand in warm place, free from draft until doubled in bulk, about 30 minutes.
- Punch down.
- Shape into 24 rolls.
- Place in 9x13 pan or jelly roll pan Cover and let rise about 30 minutes (as above) Heat oven to 400* Bake rolls 15 minutes or until lightly browned.
SCHLOTZSKY'S STYLE SOURDOUGH BATTER ROLLS
If you love the buns that Schlotzsky's uses in their most excellent sandwiches, you will love these quick and easy sourdough batter rolls. Once you make this recipe, I think you will agree that I have achieved the "Schlotzsky's Style" taste, texture and light crunch in these flavorful dinner rolls. In developing this recipe, I found the the Scholtzsky's recipe online... well they use a proprietary mix plus water and yeast... and do not use a sourdough starter. Obviously, their dry mix contains a "sourdough" flavor so I had to adapt my recipe to use a liquid sourdough starter. I used their recipe to get the approximate ratio of dry ingredients to liquids... but then experimented from there. It took many trial and error attempts... trying ingredients like egg, buttermilk, milk, etc... but what I found was that simpler was better when trying to achieve the authentic taste and left out all those items. Additionally, Schlotzsky's uses a double rise method when making their buns, but my recipe uses a single rise method that is simpler and much faster. From start to finish, including preparation, rise and bake, these rolls can be ready in about an hour and twenty minutes... with very little hands-on time. Since this is a batter bread, the exact size of the wells in your muffin tin is very important... they should hold about 1/3 cup of water. if they are too small, the batter is liable to rise up and still over the boundaries of the muffin tin. You will notice that the recipe is easy to cut in half. This is because I used a small batch when creating the recipe. With these small rolls, you will find that 6 is rarely enough. I suggest planning on about 4 rolls per person. Finally, you will see that I am not a sourdough purist. It is primarily the fast-rise yeast that makes the dough rise. Interestingly enough... while the sourdough starter is used mainly for flavor, the rolls still have the big-hole texture associated with sourdough rolls. I hope you enjoy these rolls as much as we do!
Provided by Ron Mauldin
Categories Sourdough Breads
Time 1h22m
Yield 12 Rolls, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix very warm water, yeast, and sugar. Stir with small wire wisp until well mixed.
- Add half the flour. Stir with small wire wisp until well mixed.
- Add remaining flour, sourdough starter, oil and salt. Stir until batter is consistently smooth.
- Lightly spray and smear a 12 cup muffin tin with cooking spray.
- Pour/scrape batter equally into muffin cups. (about 4 to 4.5 tsp each).
- Spray tops with cooking spray.
- Place in very warm spot (90-110°F). (I usually turn my oven to lowest setting and then turn if off before placing the rolls inside.)
- Let rise until near or at tin top, about 50 minutes. (It is very important to not let them rise any longer than 50 minutes, because they will quickly fall.).
- Bake Method #1 - (Start with slightly warm oven without removing the risen rolls.).
- 1. Leave rolls in oven from previous step.
- 2. Set oven temp to 450°F and allow to cook for approximately 17 minutes. (Time may vary due to your oven and elevation.).
- Bake Method #2 - (Preheated Oven.).
- 1. Remove rolls in oven after previous step and then preheat oven to 450°F .
- 2. Place rolls in oven for 12-14 minutes. (Time may vary due to your oven and elevation.).
Nutrition Facts : Calories 54.9, Fat 1.6, SaturatedFat 0.2, Sodium 97.5, Carbohydrate 8.8, Fiber 0.3, Sugar 0.7, Protein 1.2
HERBED BATTER ROLLS
These are the easiest rolls I have made in a long time. They take little time, and smell like heaven itself!
Provided by SUSANNECS
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- In a large mixing bowl dissolve yeast in warm water. Add the sage, tarragon, nutmeg, sugar, salt, egg, butter or margarine and 1 cup of the flour. Using a wire whisk, beat until smooth. Stir in remaining 1 1/4 cups flour with a wooden spoon and beat until smooth. Scrape batter from sides of the bowl, cover with a damp cloth and let rise in a warm place for about 30 minutes or until doubled in volume.
- Deflate batter by Stirring with a wooden spoon. Lightly grease one 8 cup muffin pan. Scoop batter into the prepared muffin pan. Fill each cup slightly more than 1/2 full; set aside in a warm place and let rise for about 15 to 20 minutes or until doubled. Preheat oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven for 15 to 20 minutes or until golden. Serve warm.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 30.7 g, Cholesterol 30.9 mg, Fat 3.9 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 2.1 g, Sodium 322.3 mg, Sugar 3.3 g
90 MINUTE BATTER ROLLS
From the Crisco website. Posting for safe keeping This are a bit different then the other recipes listed. I have not made these yet. Times are approximate
Provided by wicked cook 46
Categories Yeast Breads
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine 2 cups flour and yeast in mixing bowl.
- Heat milk, 1/2 cup shortening, sugar and salt in saucepan just until warm (150ºF to 200ºF), stirring until shortening almost melts.
- Add to flour mixture.
- Add egg.
- Beat with electric mixer at low speed for 30 seconds, scraping bowl.
- Beat 3 minutes at high speed. By hand, beat in remaining flour until batter is thoroughly mixed.
- Place in large bowl.
- Spray top with no-stick cooking spray. Cover with plastic wrap.
- Let rise until double, about 1 hour.
- Stir down.
- Beat thoroughly with wooden spoon.
- Let rest 5 minutes.
- Spray muffin cups with no-stick cooking spray.
- Drop batter by tablespoons into prepared muffin pans, filling half full. Cover. Let rise until double in size, about 30 minutes.
- Heat oven to 400ºF.
- Spray tops with no-stick cooking spray.
- Sprinkle with poppy seeds.
- Bake 12 to 15 minutes or until tops are light brown.
Nutrition Facts : Calories 243.3, Fat 10.6, SaturatedFat 2.9, Cholesterol 21.2, Sodium 261.7, Carbohydrate 31.7, Fiber 1.1, Sugar 4.4, Protein 5.3
BATTER ROLLS
Make and share this Batter Rolls recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Breads
Time 1h25m
Yield 18 rolls, 18 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve 1 tsp sugar in warm water in large bowl.
- Sprinkle in yeast. Let stand 10 minutes, then stir well.
- Combine milk, 1/4 cup sugar, shortening and salt in saucepan.
- Heat until lukewarm and shortening is melted. Stir well.
- Add to yeast mixture.
- Add 2 3/4 cups flour and beat vigorously with wooden spoon or electric mixer until smooth.
- Gradually stir in remaining 1 cup flour.
- Batter will be soft.
- Cover with tea towel.
- Let rise in warm place until doubled about 1 hour.
- Stir down dough and let stand 10 minutes.
- Fill greased muffin cups 1/2 full.
- Let rise until doubled 45 minutes.
- Bake at 375°F for 20-25 minutes or until golden.
- Turn out of pans immediately.
- Serve warm and cool.
Tips:
- Ensure all your ingredients are at room temperature before starting the recipe.
- For a crispy crust, brush the rolls with melted butter before baking.
- Use a light hand when mixing the dough. Over-mixing can make the rolls tough.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- To check if the rolls are done, insert a toothpick into the center. If it comes out clean, they're done.
Conclusion:
These batter rolls are a delicious and easy-to-make addition to any meal. With their crispy crust and fluffy interior, they're sure to be a hit with everyone at the table. So next time you're looking for a quick and easy bread recipe, give these batter rolls a try. You won't be disappointed!
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