The name "Muffin Rolls" nicely describes these yeasty little quick breads. Halfway between a muffin and a dinner roll, the batter includes both yeast and baking powder, but puts few demands on the busy cook. Neither kneading nor rising is required, and you can bake them in any interesting little pans you might have in the kitchen.
I came across the inspiration in an old issue of "Southern Living," one of my favorite recipe sources. Their recipe was titled "Spoon Rolls, which brings to mind southern Spoon Bread, to which their rolls have not the slightest resemblance in appearance or taste.
But when you long for home-baked bread to go with a hearty soup, stew or pot-roast, and corn bread isn't quite what you want, these little Yeasty Muffin Rolls really fit the bill. As always, I've tweaked the original formula to incorporate whole grains and other real ingredients.
Recipe: Yeasty Muffin Rolls
Makes about 24 regular muffins.
Oil or grease muffin tins, iron muffin pan, drop biscuit pan or aebleskiver pan.
Combine in small bowl, and let sit 5 minutes, until foamy:
1 1/2 tsp. active dry yeast
1/2 tsp. raw sugar
2 c. warm water (100 to 110 degrees)
Combine in large mixing bowl:
2 c. unbleached all-purpose flour
2 c. whole wheat or spelt flour
2 Tbs. baking powder
1 tsp. salt
1/4 c. brown sugar
3/4 c. melted butter or canola oil
Add yeast mixture to other ingredients. Beat on low speed to moisten the dry ingredients, then increase speed to medium and beat (with paddle attachment, not bread hook) three minutes.
Fill muffin pans 3/4 full. Bake about 20 minutes, or until a probe thermometer reads 200 degrees.
Let muffin rolls cool 3-5 minutes before removing from pans to cooling racks.
Option: when serving with pork or chicken, add the following herbs to the batter:
2 tsp. rubbed sage
1 tsp. thyme
1 tsp. rosemary
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