Knead Free Dinner Rolls

I stopped making these after I got a KitchenAid mixer. They are great rolls if you don't have time to knead. Here it is as I found it on the Internet years ago.

Melt-in-Your-Mouth Holiday Dinner Rolls

This is a traditional recipe from my wife Nancy Spence's family. These dinner rolls are a big hit during holiday meals - where a double recipe served 24 people, including seven under the age of seven, last Christmas! The little people loved 'em.

Ingredients:

1/3 cup sugar
2 teaspoons butter
1 teaspoon salt
1 pkg. dry yeast
1 egg
3 1/2 cups flour

Directions:

In a large bowl mix the sugar, butter and slat into 1 cup of boiling water. Let cool to lukewarm. Dissolve yeast into 1/2 cup lukewarm water. Beat egg. Add yeast and egg to first mixture, then add flour - don't over-mix. Cover, let rise, poke down.

Turn half of the dough out onto a floured board. (NB. The dough is very sticky - don't give into the temptation to add flour!) Roll out to form a rectangle roughly 8x4 inch. Brush with flour, roll up jelly-roll fashion and slice off 1-inch pieces. Place slices into buttered muffin tins and brush the tops with butter. Repeat for balance of dough. Let slices rise in the tins once more. Bake at 375 degrees F. for 15 minutes or at 400 degrees F. for 10-12 minutes. Makes about 16-20 rolls.

Note: you can refrigerate this dough after preparing the rolls in the muffin tins and before the second rising. You can then pull the rolls out 2 to 2 1/2 hours before baking to let them rise the second time. This procedure works well for busy holiday meals - the dough can be prepared the day before the big day and set aside (if you have enough refrigerator shelf space!) Then pull the muffin tins out a few hours before serving to sit at room temperature and rise before baking. They are best served straight from the oven to the table, where the delicate butter and yeasty aromas help them live up to their name.
- Contributed by Ryck Lent

King Arthur Banana Bread

Finally used up our stash of over-ripe frozen bananas. We eat a log of bananas. Ocassionaly, we don't finish them off before they are too ripe so we toss them in the freezer whole - peel and all. When you need them, take them out of the freezer and thaw. Or you can peel them while frozen and nuke to defrost. They're also great for making a smoothie while still frozen (sans peel of course).

Used a recipe from King Arthur Flour and their white whole wheat flour. The crumb is nice and the texture even. It's slightly dry for my taste. Probably should substitute some of the butter with applesauce, use egg substitute, and perhaps use a 50/50 mix of whole wheat and white flour.

Ingredients

1/2 cup unsalted butter, at cool room temperature
2/3 cup brown sugar, light or dark, firmly packed
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups mashed ripe bananas (about 3 medium or 2 large bananas)
3 tablespoons apricot jam or orange marmalade, optional but tasty
1/4 cup honey
2 large eggs
2 1/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup chopped walnuts, optional

Directions

Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan.

In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating till smooth.

Add the mashed bananas, jam, honey, and eggs, again beating until smooth.

Add the flour, then the walnuts, stirring just until smooth.

Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.

Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.

Bake for an additional 25 minutes. Remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean, with at most a few wet crumbs clinging to it. The tester shouldn't show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.

Allow the bread to cool for 10 minutes in the pan. Remove it from the pan, and cool it completely on a rack.


Nutritional Info

Serving Size 1 slice (60g)
Servings Per Batch 18
Amount Per Serving

Calories 170 
Calories from Fat 50 
Total Fat 6g 
Saturated Fat 3.5g 
Trans Fat 0g 
Cholesterol 35mg
Sodium 230mg
Total Carbohydrate 27g
Dietary Fiber 1g
Sugars 14g
Protein 3g

King Arthur Banana Bread

Finally used up our stash of over-ripe frozen bananas. We eat a log of bananas. Occasionally, we don't finish them off before they are too ripe so we toss them in the freezer whole - peel and all. When you need them, take them out of the freezer and thaw. Or you can peel them while frozen and nuke to defrost. They're also great for making a smoothie while still frozen (sans peel of course).


Used a recipe from King Arthur Flour and their white whole wheat flour. The crumb is nice and the texture even. It's slightly dry for my taste. Probably should substitute some of the butter with applesauce, use egg substitute, and perhaps use a 50/50 mix of whole wheat and white flour.

Ingredients:
1/2 cup unsalted butter, at cool room temperature
2/3 cup brown sugar, light or dark, firmly packed
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups mashed ripe bananas (about 3 medium or 2 large bananas)
3 tablespoons apricot jam or orange marmalade, optional but tasty
1/4 cup honey
2 large eggs
2 1/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup chopped walnuts, optional

Directions:
Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan.

In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating till smooth.

Add the mashed bananas, jam, honey, and eggs, again beating until smooth.

Add the flour, then the walnuts, stirring just until smooth.

Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.

Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.

Bake for an additional 25 minutes. Remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean, with at most a few wet crumbs clinging to it. The tester shouldn't show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.

Allow the bread to cool for 10 minutes in the pan. Remove it from the pan, and cool it completely on a rack.


Nutritional Info:
Serving Size 1 slice (60g)
Servings Per Batch 18
Amount Per Serving
Calories 170
Calories from Fat 50
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Cholesterol 35mg
Sodium 230mg
Total Carbohydrate 27g
Dietary Fiber 1g
Sugars 14g
Protein 3g