Light and Airy Dinner Rolls
These are so yummy , light with a crunchy crust. GF, DF, Egg Free, Vegan
2 cups warm water
1 packet rapid rise yeast
1 tsp sugar
2 tsp apple cider vinegar
½ cup olive oil
3 cups Muffin and More mix
2 tsp salt
Dissolve sugar in water and sprinkle yeast on top to proof. Yeast should be foamy in about 5 mins. If you have fresh yeast you don’t need to worry too much about it proofing.
Add ASV and olive oil to yeast mixture and whisk to combine
Add Muffin and More, Salt, and rosemary and mix well.
You will have a sticky thick batter.
Scrap down the sides and cover bowl with a wet dish towel.
Place in a warm location to rise for at least 1 hr.- 2 hrs. My batter nearly quadrupled in 2 hrs. (I have photos for stories)
*I live in a very dry (and now cold) area. When do a rise I turn my oven on to 200. Let it preheat, turn it off, and then leave the door of the oven for about 5 mins. Then place my dough in my now warm oven (with wet town on top) close the door and forget about it for a while.
After rise preheat oven to 400. You will have a very foamy batter at this point. Gently scoop into well-greased muffin tins for rolls and into a well-greased loaf pan for a French bread type of loaf.
Cook 15-20 mins until cooked through (depending on size of rolls, loaf etc.) Remove while slightly warm and enjoy!