New meaning to
Thumbing through a magazine, Esquire of all places, I came across a recipe for easy rolls simply called 'Meltaway Rolls' and reading through the ingredients I remember I had a very similar recipe in my family's file. I imagine the recipe in file dates way back in time, probably from a newspaper or magazine too. It uses no yeast and makes a biscuity buttery roll that I remembered being outstanding.
The meltaway roll recipe uses a biscuit mix whereas the one saved from Momma's kitchen uses flour and lots more butter. The one ingredient both have in common is the use of sour cream.
This is a very easy recipe, requires no rising time and can be made in less than 45 minutes, with quick hands that is. It takes me about an hour total including cooking time. I guess I would give this recipe an 'average' rating as for it took me several attempts to get the rise correct. I think I overworked the dough and did not factor in that this is suppose to be an easy recipe, but then I tend to do that with bread recipes.
No Yeast Cloverleaf Rolls
makes about 36 small rolls
2 1/2 cups self rising flour
1 teaspoon sugar
1 cup (8 ounce container) sour cream
1 cup (2 sticks) salted margarine (or half butter/half margarine)
Preheat over to 450 F.
Sift flour and sugar in a medium bowl.
In a saucepan, melt the margarine over low heat and when just melted, remove from heat and whip in the sour cream blending well. Add this to the flour stirring well to make a soft bread mixture. Refrigerate for about 5 minutes.
Remove from fridge and pinch away dough to make small balls (about marble size) for mini size muffin tins or a tad bigger for small tart pans. The three balls should be just a bit oversize to nestle comfortably in the tin. Of course, you could aways place 4 balls in each cup making 4-leaf clover rolls (better luck, so they say). Roll balls on a lightly floured surface on in the palm of hands.
Bake in the preheated oven for 10 to 15 minutes or until tops begin to turn golden brown.