A wonderful roll that can be made with Greek yogurt if desired. A classic flavour my children love. Use Greek yogurt if desired.
Ingredients
3/4 cup sour cream (Greek Yogurt works)
2 tbsp shortening (coconut butter)
2 1/4 ap flour, divided
2 tbsp sugar
1 tsp salt
2 1/4 tsp instant yeast or dry yeast (1 pkg)
1 tsp onion powder
1 egg, large
1/3 cup warm water (120F-instant yeast)
2 tbsp fresh chives, chopped (garlic chives are great)
3-4 oz cheddar crumbles (optional)
optional: 2 tsp onion powder and 1/4 cup butter melted
Instructions
1. Heat and melt shortening. Cool about 15 mins until lukewarm, then add sour cream and set aside.
2. In a large bowl mix together: 1 1/4 cup flour, sugar, salt, yeast, and onion powder.
3. Now blend together the sour cream mixture, egg, and water. Add to dry mixture and beat until smooth.
4. Blend in 1 cup flour and chives, and cheddar crumbles.
5. Cover and let rise until double. About 30 minutes. Now grease a 12 muffin tin.
Stir down the batter. Beat it a bit; about 25 strokes. Spoon in the cups.
Let rise again. 20-30 mins. You want the batter to just slightly surpass the tops of the cups.
6. Bake 400F. 15-20 minutes until golden brown.
7. Then remove from oven and spread a butter onion powder (melted) mixture over after baking.
8. Remove from the tins and place on a rack. Otherwise, the moisture will condense and make a soggy bun.
Note: This is more of a batter bread and therefore doesn't have the longest shelf-life.
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