Want those rolls that Mom always made during holiday get togethers but don't want the hassle of kneading that dang dough. Boy, do I have a treat for you! Super easy to make rolls that come out perfect and there is no kneading needed. (I just wanted to say no kneading needed.)
2 1/4 tsp yeast (or one package)
1/4 cup warm water
1 cup scalded milk
1/4 cup butter
2 beaten eggs
1/3 cup sugar
4 1/2 cups flour
Dissolve the yeast in water in a big bowl.
Scald your milk - this means warm it in a pot until it almost wants to boil. I pull it as soon as I see the first bubbles. Set aside to cool slightly while you measure the butter and sugar. Add butter and sugar to the milk. Once milk is warm rather than hot add it slowly to the yeast. If it's too hot you've just murdered your yeast (don't murder your yeast). Blend together.
Add the beaten eggs and mix well.
Stir in flour and place in greased bowl. Cover and let rise in warm spot for about an hour (about doubled). Punch dough and form into rolls of your desired shape. I do either two or three balls. Place in greased muffin tin. Cover and let rise another hour or until they double once again.
Bake at 375 for 15-20 minutes.
Perfection! Enjoy!
Looking for an alternative to banana bread or banana muffins for proper disposal of your elderly bananas? Love butter and sugar? Well, you're in the right spot!
Ingredients
Cake mix
2 cups flour
3 tsp baking powder
3 ripe bananas
1 stick (1/2 cup) room temperature butter
2 cups (white) sugar
2 eggs
1 tsp vanilla
1 cup milk
Crumb mix
2 sticks (1 cup) cold butter
2 cups brown sugar
2 cups flour
1 cup nuts, your choice and option
Preheat oven to 350. Spray your 9x13 pan generously.
Start by mixing your cake mix bananas, room temperature butter, white sugar, eggs and vanilla until lumpy but relatively smooth. You are supposed to mix the flour and powder well but I always mix in my powder now - until well mixed. Then gradually and alternately mix in your flour and milk. Set aside while you make the crumb mix.
Use a pastry knife to cut your butter, brown sugar and flour together. Tip: if you don't have enough brown sugar use 2 Tbsp molasses for every cup of white sugar as substitute. I used 1 cup brown sugar, 2 Tbsp molasses and 1 cup white sugar for mine. Apparently you can substitute white sugar directly for brown but it might be crispier than if you add the molasses or use brown sugar as you are supposed to. Also, cut your cold butter in before you add the nuts - makes things easier. Once you have the butter cut in well add the nuts and stir until well mixed.
Now the fun part!
Add half of the cake mixture to the pan. Then 1/3 of the crumb mix followed by the rest of the cake mix and topped off with the remaining crumb mix. If you have problems getting the cake mix to cover the first crumb topping let it set for a minute and then smooth it over. If it doesn't work just know that it worked well for me and that's what matters. :)
Bake for 50 minutes or until the toothpick comes out clean. Cool for about 10 minutes and then you are ready to cut and enjoy!
Good stuff.
