May Palacpac, Storyteller

I haven’t really been baking much the past few months, but I started aching to have a go at it again because of our next-door neighbours, Jonathan and Edz, who have been baking a lot and have come up with a variety of delicious breads they shared with us.

Yesterday, I tried the milk puffs and was just okay with it. I mean, they’re good for snacking, but I wanted more. And since I still have a lot of flour and sugar left, I decided to get some fresh milk from the neighbourhood store and try out this no yeast dinner roll recipe I’ve seen on kirbiecravings.com.

Of course, I’ve thought about making soft rolls, too, but since I forgot to get yeast and didn’t want my husband, Jay, to walk all the way to the mall just to get some, I thought of trying one that doesn’t need yeast in it.

And I’m so happy at how it turned out!  If you happen to live in the 90’s and remember the breakfast biscuits they used to serve at McDonald’s, you know, crusty on the outside, soft on the inside, it’s a lot like that. Those biscuits were my favourite and I was extremely bummed they stopped serving them. I guess Filipinos are more into soft buns.

Anyway, here goes:

How to make No Yeast Dinner Rolls

Ingredients:

2 tbsp melted Unsalted Butter (I used Magnolia Gold unsalted butter)
1/2 C and 3 tbsp Fresh Milk (I used Nestle milk)
1 1/2 tsp Sugar
1/2 tsp Salt
2 tsp Baking powder
2C All Purpose Flour
1 pc Egg (beaten)

How to bake:

1. Preheat oven to 250 C for about 5-10 minutes. Prepare your baking tray.

2. Set aside flour. Mix butter, milk, sugar, salt and baking powder in a bowl.

3. Add flour little by little and mix with the other ingredients until it forms a dough. Original recipe says you should have some leftover flour. I tried to add in everything.

4. Knead a little until you’ve incorporated all the ingredients together.

5. Divide the dough into small pieces and roll them and form round doughs. Lay them on the baking pan.

6. Brush a little beaten egg on top of your rolled doughs before putting into the oven.

7. Bake for about 10 minutes or so. Check often. Once the top of the dough turns golden, you may take the rolls out.

8. Brush melted butter on top of your rolls.

9. Slightly cool and serve.  Makes 12-14 small rolls.

Perfect for Thanksgiving!

I’m making some more after this, to be honest, haha! The kids liked it (but then again, they like anything “bread,” haha!). Judah, my 9-year old, suggests I put cheese in it, and I’m actually thinking about experimenting a bit with it. Perhaps make a bigger one and roll it around a sausage or something before baking. What do you think?

I’m going to try evaporated milk next because they ran out of fresh milk at the nearby store. I’m thinking of serving it for our Annual Family Thanksgiving this December (not the traditional pilgrim-based Thanksgiving) to go with chicken ham.

I’m pretty excited about this. I think this is a win for me. You should try it, too!

Update!!!
I was able to make a second batch using evaporated milk and with cheese, and it was absolutely fantastic!