no yeast

These no yeast dinner rolls are sure to be a hit for your next dinner. Momma's recipe is easy to make, and the buns come out perfect each time.

Momma's Easy No Yeast Dinner Rolls

flour

tsp baking powder

salt

milk

mayo

These easy pie maker bread rolls are made without yeast and can be thrown together at a moment's notice. They're perfect for camping or when you're short on time.

Quick pie maker bread rolls recipe

(225 grams) self raising flour

(80 milliliters) milk,

butter, melted

egg, lightly whisked

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6203390749001&=domain=taste

5348771529001-6203390749001

Use rye flour to make an easy sourdough starter with a deep molasses flavour. Once active, you can use it to make any type of sourdough bread

Rye sourdough starter

wholemeal rye flour

Day 1: To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.

Day 2: Mix 25g flour with 25g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.

Day 3: Today you might see a few small bubbles forming and the mixture should smell grassy and a little acidic. Mix 25g flour with 25g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.

Day 4: More bubbles should have appeared today and the mixture should smell of yeasty beer. Mix 25g flour with 25g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.

Day 5: Fermentation should have set in now and the mixture might be ready to use. If a teaspoon of the starter floats in warm water, it’s ready. If not, mix 25g flour with 25g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave covered, with a tea towel, at room temperature for 24 hrs.

Day 6: The mix should be really bubbly and be giving off a strong smell of alcohol. Test in the same way as yesterday. If it’s not ready, continue mixing 25g flour with 25g tepid water into the mixture daily until it becomes active. If your jar is becoming full, spoon half the mix out of the jar and continue. You now have rye starter, which is a malty flavoured base to sourdough bread. Keep it in the fridge (it will stay dormant) and 12 hrs before you want to use it, spoon half of it off and feed it with 100g flour and 100g water. Leave it at room temperature and it should become active again. The longer the starter has been dormant, the more times it will need to be refreshed – the process of pouring off half the starter and replacing it with new flour and water – to reactivate. Use the starter to make rye sourdough bread.

This beer pizza dough comes together in less than 30 minutes and makes a soft, airy crust that stands up to any combination of toppings.

No-Yeast Beer Pizza Dough

bread flour

baking powder

fine sea salt

(12-ounce) bottle or can light-colored beer (such

In a large bowl, stir together the flour, baking powder, and salt with a wooden spoon, whisk, or dough whisk. Pour in the beer and continue mixing until a sticky dough forms and begins to pull away from the sides of the bowl.

Dust a work surface generously with flour. Scoop the dough onto your work surface and knead it until it is smooth and elastic and no longer sticks to your hands, sprinkling with more flour as needed. Divide the dough into 2 equal pieces and form each one into a ball. Cover the dough balls with plastic wrap or a large upside-down bowl. Let rest for at least 15 minutes or up to 2 hours before using.

Roll or stretch the dough as you would any other pizza dough, transfer it to an oiled baking sheet or floured pizza peel (if using a baking stone/steel), and top it with whatever toppings you like.

If you&#039;re using a baking sheet, bake the pizza at 500°F for 10 to 12 minutes or until the crust is golden. If using a baking stone/steel, place the stone or steel in the bottom third of the oven, preheat to 500°F or as hot as your oven can get, and then turn on the broiler. Shimmy the pizza from the peel to the stone and broil the pizza for 5 to 7 minutes, until the crust and toppings have begun to blister.

https://www.youtube.com/watch?v=5cBQS1MdkGI

Who needs yeast when you have a bottle or can of beer in the fridge?! This beer pizza dough comes together in less than 30 minutes and will wow you with its soft, chewy texture and delicious flavor.

For the complete recipe and baking instructions, visit https://www.thursdaynightpizza.com/beer-pizza-dough-or-the-world-will-not-end-if-you-run-out-of-yeast/

How to Make Thursday Night Pizza's Beer Pizza Dough

Poffertjes, AKA Dutch mini pancakes, are a tasty breakfast or dessert! Serve them with powdered sugar and butter or your favorite pancake toppings.

Dutch Poffertjes

all-purpose flour

butter, melted,

eggs

sugar

In a medium bowl, combine the flour, salt...

In a medium bowl, combine the flour, salt and baking powder. Mix until well combined.

Make a well in the middle of the...

Make a well in the middle of the dry ingredients and add the eggs and milk. Whisk until well combined.

Slowly, pour in the melted butter while whisking....

Slowly, pour in the melted butter while whisking. Whisk until completely smooth.

Over medium-low heat, heat up the poffertjes pan...

Over medium-low heat, heat up the poffertjes pan and let small pieces of butter melt in each cavity.

Once hot, fill each cavity halfway full with...

Once hot, fill each cavity halfway full with batter.

Cook for about 3 minutes or until you...

Cook for about 3 minutes or until you see bubbles on the tops.

Flip over with a wooden skewer or fork....

Flip over with a wooden skewer or fork. Cook the other side for about 3 minutes. Then remove from the pan and repeat until the batter is finished.

Serve while hot with confectioners’ sugar and a...

Serve while hot with confectioners’ sugar and a pat of butter.

Crispy skin Malaysian roti canai flatbread with soft texture on the inside. No yeast needed. Stuffed with loads of cheese and sprinkles of spring onion. Perfect to enjoy as is, or dipped in lentil curry!

Cheese Roti Canai

bread flour ((520 g))

water ((310 ml), room temperature)

tbsp butter ((45 g), melted)

egg (, room temperature)

tbsp honey

lb shredded mozzarella ((900 g))

spring onion ((200 g))

Add all ingredients in a bowl of a standing mixer. Knead for 10 minutes and then rest for 5 minutes. Cover the bowl with a kitchen cloth. Continue to knead for another 10 minutes.

Lightly grease your hands and a container with some oil. Divide the dough into 10 pieces (3.2 oz or 90 grams each). Make into balls and place in the container. Cover tightly with a cling film and leave to rest for minimum 4 hours at room temperature. Place in the fridge if you want to keep them longer than that.

The Dough

Heat a pan with just a bit of oil, on medium heat.

Lightly grease your working surface and rolling pin with some oil. Place a ball on working surface and press into a small square with your fingers. Using a rolling pin, roll it into a bigger square that&#39;s almost twice the size of your palm.

Now with your fingers, lift one side of dough and gently pull it. Repeat to rest of the sides, and you&#39;ll end up with more or less 12 inch (30 cm) square. Sprinkle a handful of cheese on the center, followed by some spring onion.

Fold the sides like an envelope. Cook for 3-4 minutes on each side or until golden brown. Keep warm in a kitchen cloth while you continue with the rest.

Shaping

https://www.youtube.com/watch?v=MrVXnGxS0-0

Crispy skin flatbreads, chewy and soft on the inside, and lots of that melting cheese. This cheese roti canai is a must-try if you're into flatbreads. No yeast is needed, which is a plus. I've improved my original roti canai recipe so that this one is with simpler ingredients. I'm also showing you my method on how to make them less greasy.

Get the recipe: https://www.elmundoeats.com/cheese-roti-canai/

The music I use: https://www.epidemicsound.com/referral/diwm2j/ - Get a 30 day free trial.

................................................................................

GEAR:
Kitchen tools I love to use: https://amzn.to/2IgTgwh
My favourite Asian ingredients: https://amzn.to/2VKA3Gf
Current camera gear: https://kit.co/elmundoeats/recipe-video-gear

................................................................................

FACEBOOK: http://www.facebook.com/elmundoeats
INSTAGRAM: http://www.instagram.com/elmundoeats
PINTEREST: http://www.pinterest.com/elmundoeats

Top 6 no yeast recipes from across the web

The most viewed no yeast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Momma's Easy No Yeast Dinner Rolls

Quick pie maker bread rolls recipe

Rye sourdough starter

No-Yeast Beer Pizza Dough

Dutch Poffertjes

Cheese Roti Canai

Top 6 no yeast recipes from across the web

The most viewed no yeast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Momma's Easy No Yeast Dinner Rolls

Quick pie maker bread rolls recipe

Rye sourdough starter

No-Yeast Beer Pizza Dough

Dutch Poffertjes

Cheese Roti Canai

The most viewed no yeast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine