Bread & Yeast Recipes > Quick Rolls
1lb plain/all purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons butter
1 egg
1/4 to 1/2 pint milk
(see measure conversions for more information)
- Rub the butter into this mixture.
- Beat the egg in a little of the milk and add this to the flour mixture.
- Mix to a smooth dough but do not knead, adding more milk if required.
- Divide into 16 equal rolls.
- Brush with a little beaten egg or milk.
- Bake on a greased baking tray at 220 degrees centigrade (see temperature conversions) for 12-15 minutes.
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How to make quick rolls:
A quick recipe for bread rolls. The recipe is quick because it uses baking powder rather than yeast as a raising agent and hence does not need to go through the proving process.Ingredients
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons butter
1 egg
1/4 to 1/2 pint milk
(see measure conversions for more information)
Method
- Sieve the flour, baking powder and salt into a large mixing bowl.- Rub the butter into this mixture.
- Beat the egg in a little of the milk and add this to the flour mixture.
- Mix to a smooth dough but do not knead, adding more milk if required.
- Divide into 16 equal rolls.
- Brush with a little beaten egg or milk.
- Bake on a greased baking tray at 220 degrees centigrade (see temperature conversions) for 12-15 minutes.
If you have a question or comment relevant to this page, then please post it below.
What is one lb. of flour in cups? This is not easy for any beginner to decipher. Add milk "as required"?? to what consistency? Too little information. However, the "concept" is great, no yeast, kneading, etc.
#3 - Duh - 05/16/2010 - 12:38
I think that the recipe says a smooth dough!Anyway we are going to make this recipe again and take some photos so wuill see how it turns out. Agree that conversions are v. difficult!
#2 - mary - 09/04/2008 - 11:50
I am really confused....when I made this it NEVER made a soft dough. I was disapointed. Hopefully they will turn out and not be like rocks. My issue might be on the conversion. I have a half pint jar I used to measure the milk. I ended up adding quite abit more milk hoping for a good soft dough. They looked like biscuits that were falling apart. I guess I should stick with my US standards and not try to convert. Silly American!
#1 - Shelley - 09/03/2008 - 19:13
Wonderfully quick, easy recipe (if unlike me, you add just a bit more flour at the end to make it easier to mold the rolls).
#0 - lance - 11/08/2007 - 17:35
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