Funky name, right?
Rich saw the teaser on buzzyfoods’ Facebook page and thought, mebbe, I’d meant to type ‘Egg’ batter buns.
Nope.
The nice folk at Gold Medal flour and Fleishmann’s yeast way back in 1963 came out with a kindofa cool looking booklet called “Yeast Baking & You” and they did, indeed, call these EGO Batter Buns.
The thinking seemed to be that the recipe requires no kneading and no shaping, yet delivers rolls that look (and taste) as good as those made by grandmother, or, more commonly now, those take and bake rolls from the market.
And you know what?
They do!
The original bun (dinner roll) recipe calls for using a big bowl and stirring.
I think not.
I have a nice, sturdy stand mixer with a dough hook attachment for a reason, and I saw no reason to just stand there and stir. Worked a treat, but, the dough IS quite sticky, so if you don’t have a hook attachment (and a nice, sturdy stand mixer), mebbe go for the hand stirring.
Or, you might could try using your food processor fitted with the plastic blade.
INGREDIENTS
•1 cup warm (110º) water
•2-1/4 tsp yeast
•2 tbsp sugar
•2-1/4 cups flour
•1 tsp salt
•1 egg
•2 tbsp butter or shortening, softened
Sprinkle the yeast over the warm water in the bowl of a stand mixer fitted with the dough hook and stir until dissolved.
With the mixer on low, add the sugar, the salt, one cup of the flour and mix until smooth. With the mixer still running, add the egg and then the butter, continuing to mix (stir) until blended in.
Add the rest of the flour, increase mixer speed to medium and stir until smooth.
Scrape down the sides of the bowl, cover tightly with plastic wrap, and set aside in a warm spot to rise until doubled in size – 30 minutes to an hour (I let mine go the full hour).
Heat the oven to 400º and apply cooking spray to a large (12 count) muffing tin
Stir the risen dough down, then spoon into each muffin cup, filling each cup 1/2 way.
Note that the dough will be quite sticky.
Let rise in a warm spot – there’s no need to cover the pan – until the dough reaches the tops of the muffin cups – about 30 more minutes.
Bake for 15 minutes, until the rolls are a light golden brown.
Remove from the oven and serve at once, or let cool on a rack and serve as you will (may I suggest for breakfast with a dab o’ mandarin marmalade?).
The only thing I plan to do differently next time I make these fine little rolls, will be to brush the tops with melted butter just before I pop ’em in the oven.
And… mebbe… if I have a day with nothing better to do and some yeast and flour to waste, I might just see what would happen if I add another 1/4 to 1/2 cup of flour to the dough (by tablespoonfuls) while doing the final mix (stir) before rising to allow the dough to clean the side of the mixing bowl and be just a bit less sticky and easier to work with.
Still, it is hard to argue with a roll like this…