yeast bread muffins?

15 years ago

I know the title doesn't make sense . . yeast bread or muffin right? Actually I was wondering if you had an idea for a yeast bread that would be good cooked in muffing tins for individual servings. I love my bread machine for mixing up yeast doughs and am always looking for different ways to shape and cook up the dough.

So . . . any ideas? I would love a healthy recipe if someone had one. Thanks!

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Comments (10)

grainlady_ks
15 years ago
Your "yeast bread muffins" are commonly called DINNER ROLLS.

-Grainlady
teresa_nc7
15 years ago
Well, I'm sure I have done this at some point in my bread making, but I don't remember what recipe I used. This type of dill cottage cheese bread is usually very good, so maybe you could start with this:

Dilly Yeast Muffins from A Taste of Home

Nutrition Facts
One serving: One muffin Calories: 88 Fat: 1 g Saturated Fat: 1 g Cholesterol: 15 mg Sodium: 222 mg Carbohydrate: 14 g Fiber: 1 g Protein: 4 g Diabetic Exch: 1 starch.

SERVINGS 17
PREP 10 min.
COOK 20 min.
TOTAL 30 min.

INGREDIENTS
2 packages (1/4 ounce each) active dry yeast

1/4 cup warm water (110Â° to 115Â°)

1 cup (8 ounces) 2% cottage cheese

1 egg, beaten

1 tablespoon butter or stick margarine, softened

2 tablespoons finely chopped onion

4 teaspoons snipped fresh dill or 1 teaspoon dill weed

1 tablespoon sugar

1 teaspoon salt

1/4 teaspoon baking soda

2-1/4 cups all-purpose flour

DIRECTIONS
In a mixing bowl, dissolve yeast in warm water. heat the cottage cheese to 110Â° -115Â° add to yeast mixture. Add egg, butter, onion, dill, sugar, salt and baking soda; beat well. Beat in 1 cup flour. Stir in remaining flour (do not knead). Cover and let rise in a warm place until doubled, about 30 minutes.
Stir batter down. Fill muffin cups coated with cooking spray half full. Cover and let rise until batter reaches top of cups, about 30 minutes. Bake at 350Â° for 20-22 minutes or until golden brown. Serve warm. Yield: 17 muffins.
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Yes, I've made it and it is delicious!! It's hubby's favorite and I'd like to have little individual servings instead of the big tube pan. I've been googling around and have seen many variations as well as Sally Lunn Buns. I think you may have to knead those. Anyway, I'm making this for Thanksgiving since it is so easy (no knead) and so good, but just wanted separate servings if possible. I can still just do it in the tube pan... Just wanted others' opinions.
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I know this is a little late to respond, but I make Rotis all the time. I try to limit the amount of wheat I eat, and using flat breads makes that simpler. I always use whole wheat flour, I find King Arthur the best, because it is finely milled and it makes for a smoother dough. Rule of thumb 1/2 as much liquid as flour. So if I am using 1 cup of flour, I use 1/2 cup water (I often use a tablespoon of whey or even yogurt or kefir - adds a little more flavor to the roti) and salt usually between 1/2 & 1 tsp. The dough is always going to be a little different. If the dough is sticky, I add a little more flour, just enough to make sure it is not sticky. I roll it in a ball and coat it in olive oil then let it rest for at least 15 minutes but usually overnight. (Soaking the dough helps remove the phytic acid, making the nutrients more available. This also makes for a more flavorful roti, as it will sour a little.) I knead the dough briefly to mix in the oil, then roll into little balls, which I flatten and roll in flour until I roll them into disks about 6". The trick with rotis is to make sure your pan is in the right heat zone. Too cool, and the roti will just sit on the pan without puffing, too hot and the roti will burn. I normally use a medium hot...it will be different on every stove. Often my first roti wont puff. If it doesn't puff a little, it will be too dense and a little unpleasant to eat. I just remove it and raise the temp before adding the next roti. Once I have the right temp and the rotis puff before burning, I add the original roti back on. Usually within a few seconds it will puff. I use a spatula to press down on the areas that don't puff, to encourage them to puff. ( I only press down on the cooked side, so not until I have flipped the roti at least 1 time.) I think I generally get about a dozen rotis per cup of flour. I don't usually try seasoning them with anything until they are cooked, because I use them for everything. I have slathered with peanut butter, and sprinkled choco chips and covered with a second roti, back on the grill. I make grilled sandwiches with them, eat scrambled eggs in them, use them for tacos/burritos, heat them, and coat them with cinnamon and sugar, they make great quesadillas, and I even throw them back on the griddle on low heat/or in the oven until they get crispy, and use them for crackers.
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lindac
15 years ago
Just make your dough in your bread machine and make a ball about the size ofa very large walnut, but them into buttered muffin tims, allow to double in size, bake at 375 for about 10 to 15 minutes, until browned and voila! dinner rolls
Linda C
ritaotay
15 years ago
This one works well... I usually use half for dinner rolls or filled rolls and the other half I make into cinnamon rolls...

Yeast Rolls
Dept. of Agriculture Bulletin #186

24 Large rolls

About 4 cups, AP Flour, unsifted ( I've used all bread flour and 1/2 bread flour and 1/2 all purpose flour and all bread flour, saw or tasted no difference, well, the all bread flour was a bit heavier. )
1/4 cup Sugar
1 package Yeast, active dry
1 - 1/2 teaspoons Salt
1 cup Milk
1/4 Shortening ( I've used Crisco, butter or Smart Balance & all work well )
1 Egg

Mix 2 cups of the flour with sugar, yeast and salt.
Heat milk and fat together over low heat until warm, about the same as when you test milk for a baby. ( fat doesn't have to be completely melted )
Stir into flour mixture.
Add egg and beat well.
Mix in enough of the remaining flour to make a soft dough that leaves the sides of the bowl. ( I use my stand mixer for those three steps, first two with regular beaters and the last with dough hooks. )
Knead on a lightly floured surface until dough is smooth and elastic, about 10 minutes.
Place in a lightly greased bowl and turn over once to grease upper side of dough. ( I've used oil or melted Crisco, no difference and I usually use too much. lol )
Cover and let rise in a warm place ( 80Â° to 85 Â° F. ) until almost double in size ( 1 to 1/2 hours )
Grease two 9 inch pans. ( I've used everything but 9 inch pans, square pans, cupcake pans... Watch them close if you use cupcake pans, they brown quicker... )
Press dough down to remove air bubbles.
Shape dough into 24 balls and place in pans. ( I never came out with an even 24 )
Let rise in warm place until double in size ( about 1 hour ).
While you're waiting preheat oven to 400Â° F.
Bake rolls 15 to 20 minutes until golden brown. ( I coat the baked rolls with butter as soon as I take them out of the oven then use a paper towel to wipe off the excess )
Remove from pan and let cool on rack.( about 110 calories per roll )
Eat and enjoy!

If you're going to fill the rolls, ( cooked meat, partially cooked veggies ) after punching down, pinch off a very small handful ( about 1/2 the size you want the finished rolls ) and shape into a circle ( it helps if the hand that holds the dough is buttered ), put in your filling then pinch the sides together. Make sure it's sealed all the way around and place seam side down on a greased cookie sheet. Bake at 350Â° until nicely browned, about 20 - 25 minutes...

You can also use this recipe for cinnamon rolls, sticky buns, walnut or poppy seed logs... Bake at 375Â° until nicely browned, about 18 to 20 minutes.

Rita
sally2_gw
15 years ago
I was thinking that would be dinner rolls, too, but then maybe she's talking about something different. There's the yeast biscuits called angel biscuits that have yeast and baking powder in them (if I remember right.) Could there be muffins that are like that, with both yeast and baking powder?

Sally
teresa_nc7
15 years ago
I thought of Angel Biscuits too, Sally. I think a Sally Lunn recipe might work well for a yeast dough baked in a muffin tin.

Teresa
lindac
15 years ago
Any yeast dough will bake just fine in a muffin tin, but some better than others.
Sally Lunn depends on a large volumn to keep the inside moist and still allow the outside to brown...but angel biscuits depend on a small amount of interior compared to outside so the outside doesn't get too dark before the inside is done.
Any bread or sweet roll recipe will work fine...or you can just put small balls of dough on a baking sheet, let rise and bake.
KH 888
Original Author
15 years ago
Thanks everyone for your suggestions. What I had in mind was something that would be good for breakfast. I like being able to put something together after the little ones go to bed and let it rise in the fridge overnight and bake off in the morning. So . . . something more breakfasty than dinner roll-like is what I am looking for.
I do sweet rolls on occasion but sometimes they are just a tad too much work for me!
partst
15 years ago
Even thou itÂs almost 100 degrees here I made the Dilly Yeast Muffins posted by Teresa nc7 and all I can say is WOW. My kitchen smells so good and they will be perfect with the grilled salmon and salad we are having for dinner.

I donÂt post often but I have to tell you all how much I appreciate this forum. I have learned so much and am a much better cook. Well I always thought I was a good cook until I found this place. So a big thank you to all of you.

Claudia
teresa_nc7
15 years ago
Glad you liked the Dilly Yeast Muffins, Claudia! Just stick around here.....you can always get twenty-eleven answers and opinions to your questions! LOL

Teresa

yeast bread muffins?

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yeast bread muffins?

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