From the Anchor Yeast Kitchen
Stir & Drop Rolls
Prep 1 hr
Baking Time
15–20 mins
Total 1 hr 20 mins
Makes 12 Stir and Drop Rolls
easy
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By
Anchor Yeast Kitchen
Easy to prepare and absolutely delicious, these Stir and Drop Rolls are made from a batter dough and ready in a jiffy.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
360
g
Cake flour
( 3 x 250 ml / 3 cups )
5
ml
Salt
( 1 tsp )
45
ml
Sugar
( 3 tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
60
g
Margarine
( 4 tbsp )
125
ml
Warm milk
( ½ cup )
250
ml
Lukewarm water ( 1 cup ) ( ⅓ warm water and ⅔ cold water )
60
g
Oil
( 4 tbsp )
1
Large egg, beaten
Milk, to brush
50
g
Cheddar cheese, grated
Method
Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
Melt the margarine in the warm milk and allow to cool down.
Mix the lukewarm water, warm milk, oil and beaten egg, and add to the flour mixture to form a soft dough.
Mix the dough well for 15 minutes, until the flour is thoroughly blended in the batter. Cover with greased plastic and leave to rest for 5 minutes.
Knock the dough down and drop spoonfuls into lightly greased muffin pans, making sure to divide the mixture equally, so each hollow is half full.
Cover with greased plastic and rise in a warm place for about 15 - 20 minutes.
Brush lightly with milk and sprinkle each roll with a little grated cheese.
Bake in a preheated oven at 200 °C / 400 °F for 15 - 20 minutes, or until golden brown.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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