An easy, delicious dinner roll to prepare–no shaping needed. You may want to double the recipe!
In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, onion powder, and 1cup of the flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl.
Cover and let dough rise in warm place until doubled, about 20 to 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full. Let rise until batter reaches tops of cups, or about 20 minutes.
Bake in a preheated 400 degree F(200 degrees C) for 15 minutes. Serve immediately.
Per Serving: 126 calories; protein 3.3g; carbohydrates 21.2g; fat 3g; cholesterol 15.5mg; sodium 202.2mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.