Prep 30 mins
Cook 10 mins
I just came up with this one (literally like 3 hours ago) for the picnic tonight at a friends house and I have limited ingredients at home (as in I already used up the yeast we had earlier) and I only had/have a short amount of time to make them (yay procrastination!). I modified a yeast free pizza dough recipe, and freshly made they are tasty and very similar to yeast rolls (not quite as chewy). As I found it virtually impossible to find a more-than-basic-rolls recipe with my short amount of patience with internet searches, I decided to contribute to the world wide web of recipes for the other quickly bored friends out there. I did this by hand (in a deep metal skillet, but that's beside the point) as well, so I don't know how it will translate to the mechanical world. Also I made 2 batches, so that's why the yield is a little weird and I can let you know that mixing the dry ingredients is not necessary but helps (I forgot the baking soda and salt at first on the second batch).
- 2 1⁄2 cups all-purpose flour
- 2 1⁄2 cups whole wheat flour
- 6 teaspoons baking powder
- 2 teaspoons salt
- 2 tablespoons olive oil
- 2 eggs
- 1 1⁄2-2 1⁄2 cups water
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 1⁄2 teaspoons garlic powder
- 1 teaspoon oregano
- Preheat the oven to 375 degrees Fahrenheit and grease 24-count muffin tin(s).
- Mix the dry ingredients (all-purpose and wheat flours, baking powder, and salt) until homogeneous (looks the same throughout).
- Add wet ingredients (olive oil, eggs, and water*).
- Knead dough for 2-3 minutes.
- Fill each section of the muffin tin(s) so that the top part of the dough comes just above the rim and the majority of the section is filled (may not fill all of the tins).
- Bake at 375 degrees for 10 minutes or until the dough is a slightly darker brown and has a hard outer shell but still gives (not like dough but soft bread).
- Garlic Sauce: put all of the ingredients (olive oil, butter, garlic powder, and oregano) into a small bowl and whisk with a fork until the mixture looks creamy** and you cannot see any large lumps of butter (pin head sized lumps are okay).
- Brush the rolls with liberal amounts of the Garlic Sauce right when they come out of the oven before you take them out of the tin(s).
- *Add 1-1/2 cups of water to begin with and then add small amounts as you mix until a very slightly sticky dough forms and there is no more flour.
- **should look kind of like the garlic sauce from a "fast-food" pizza chain.
These are delicious and easy to make. I had to cook mine for 20 minutes however, so that the inside was not doughy. I used fresh garlic. Thanks for the recipe - it was hard to find one from scratch without yeast!