Hmmm not a very figure flattering photo - trust me it tastes better than it looks.I do enjoy baking bread and rolls/buns but sometimes I'm just not in the mood for all the kneading. Actually if it wasn't for the kneading process I'd be baking a lot more bread. Well one day I searched and found a recipe for some yeast buns that do not require any kneading. It soon became one of my favorite yeast recipes.
Here it is:
1 1/4 c white flour
1 c whole-wheat flour
2 T sugar
1 t salt
2 1/4 t yeast
1 c hot water
2 T vegetable shortening
1 egg (slightly beaten)
1 c whole-wheat flour
2 T sugar
1 t salt
2 1/4 t yeast
1 c hot water
2 T vegetable shortening
1 egg (slightly beaten)
Mix all but one cup of flour together with the sugar, salt and yeast in a bowl. Add the water, shortening and egg. Beat until smooth with a spoon. Stir in the rest of the flour. Mound batter in the center of the bowl and let rise in a warm place for about 1/2 hr or til double in size.
Spray 12 regular muffin tin cups w/cooking spray. Stir down batter by beating 25-30 strokes. Spoon into muffin tins and let rise about 20-30 min until the batter rises over the tops of the cups.
Bake in 400 degree oven for about 15 or until golden brown.
If you want you can add a bit of ground flax seed or wheat germ to the mix or sprinkle a bit of wheat germ on the top before popping in the oven. These taste best when slightly warm.
Spray 12 regular muffin tin cups w/cooking spray. Stir down batter by beating 25-30 strokes. Spoon into muffin tins and let rise about 20-30 min until the batter rises over the tops of the cups.
Bake in 400 degree oven for about 15 or until golden brown.
If you want you can add a bit of ground flax seed or wheat germ to the mix or sprinkle a bit of wheat germ on the top before popping in the oven. These taste best when slightly warm.
