Sweet Batter Rolls


Sweet Batter Rolls

I love the fact there is no kneading for this recipe.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 26 minutes
Course Cakes, Slices & Breads


  • 4 1/2 cups Flour
  • 3 tablespoons Caster sugar
  • 1/2 teaspoon Salt
  • 7 grams Dried yeast
  • 1 cup Milk
  • 1 1/4 cups Water
  • 1/2 cup Margerine
  • 1 Beaten egg


  • Combine approx 2/3 of the flour with sugar, salt and yeast in your mixer with your dough hook.
  • Heat milk, butter and water till warm and butter melted. Can use the microwave, just don't over heat the ingredients, tepid is what you're after.
  • Add warmed liquid and egg to the mixed flour bowl.
  • Beat with mixer on low for 3 minutes, slowly adding the rest of flour to form a stiff batter.
  • Cover loosely and let rise approx 30 minutes. Grease muffin pans (no paper liners the dough will stick).
  • Stir down batter to remove bubbles. Fill muffin tins 2/3 full. Cover loosely and let rise until doubled again. About 25-30 minutes.
  • Bake at 200*C for 15-20 minutes or until golden. Tap on top for a hollow sound.
  • Turn out onto a wire rack to cool. Lovely eaten fresh with butter.


Can freeze these when cool.
The original recipe had 6 tablespoons of sugar, for us 3 tablespoons is enough.
I spray oil plastic wrap to loosely lay over top while rising.
You can add sultanas or raisins with spices to the dough mix. * Make half plain half with fruit.
You could leave out all but 1 teaspoon of sugar and add herbs for a savoury dinner roll.
You can ice the cooked bun.
Original recipe found at alicias recipes, my photo is used.

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