We make these quick easy homemade dinner rolls without yeast when we’ve run out of the baker’s standby or don’t have the time for yeast to work its magic. Slightly reminiscent of biscuits, they are easier to make and not as crumbly. Feel free to split the leftovers and use for sandwiches the next day.
Yield: 12 rolls
ingredients
directions
Cook’s NoteWhen measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.
Preheat the oven to 375°F. Coat the bottom of a 9-by-13-inch baking dish with butter.
Whisk together the flour, baking powder, sugar and salt in a large bowl. Whisk together the milk and 1/2 cup of the butter in a medium bowl. Pour the wet ingredients into the dry and combine with a wooden spoon; do not overwork the dough. It should be wet.
Divide the dough into 12 pieces and shape each into a ball. Arrange the dough balls in the prepared baking dish. Pour the remaining 1/4 cup butter all over the dough and bake until golden brown, 35 to 40 minutes.