I’ve been tweaking this recipe for several weeks now. It is a really easy dinner roll recipe especially if you have a Kitchen Aid mixer. From start to finish you can have these rolls on the table in less than 2 1/2 hours with about 15 minutes of kitchen time. This is a very sticky dough so unless you doing what I did in the notes below don’t be concerned, it is supposed to be that way. You can also use all water in this recipe with excellent results.

Batter Dinner Rolls

1/2 cup warm water
1 cup milk
2 packages dry yeast
4 cups flour
1/4 cup sugar
1 teaspoon salt
1 egg
1/2 cup butter - melted + 3 tablespoons butter for brushing on rolls before baking

Pour warm water (110 - 115 degrees) into a large mixing bowl. Add the yeast and sugar. Stir to dissolve. Let sit for about 5 minutes to make sure your yeast is working.

Add half the *flour, salt and butter. Add egg, start the mixer on medium speed and beat until smooth.

Add the rest of the flour and mix about 3 minutes on medium speed. Scrape down batter from sides of bowl, cover bowl with wax paper and let rise in a warm place until doubled, about 30 minutes. Punch down and let rise a second time until doubled. (You can do only 1 rise if you are short on time.)

Meanwhile, grease 1 1/2 dozen large muffin cups. Stir down batter, scoop with an ice cream scoop into the muffin cups filling 1/2 full. Let rise in warm place until batter reaches tops of muffin cups, 20 to 30 minutes.

Brush with 3 tablespoons melted butter. Bake for 10 to 15 minutes or until brown in oven at 325 degrees. Remove from pan and serve.

Note: The rolls as pictured had an additional 1/2 cup flour so that the dough wasn’t as soft. To make cloverleaf rolls as shown, roll dough into long roll about 15 inches long and cut into slices 1/4 inch wide. Roll into balls and place 3 balls in each muffin cup.

* Stir the salt into the flour as salt can kill the yeast.

I first bought mine about 3 years ago and they sat rolled up in the cupboard until Christmas. As I was baking Christmas Cookies I remembered I had them when I got ready to bake the Black Out Cookies (below). They have been rolled up in my baking cupboard all this time, and now that I have used them I can’t figure out why I waited so long. I just love them! Nothing sticks or needs greasing. Clean up was so easy with some hot soapy water.

There are a few things that you shouldn’t do with your Silpat Baking Sheet. According to the instructions you should not:

- use scrapers or brushes to clean your Silpat
- cut the Silpat
- fold it
- grease it
- use in the dishwasher
- use a Silpat that has been cut or ripped as the glass weave could make it’s way into your food
- use in a broiler or grill

The Demarle Silpat Baking Sheet is made from a food grade silicone reinforced glass weave and it conforms to FDA regulations. It is certified by NSF and is Kosher. The silpat can be used about 2,000 - 3,000 times before it needs replacing. Store it flat or rolled. It comes in various sizes to fit your baking pans. Silpat can be used at temperatures varying from -40°F to 482°F.

Available in several sizes:

Full size: 16 1/2″ x 24 1/2″
Half size: 11 7/8″ x 16 1/2″
Jelly roll size: 11″ x 17″
Petite jelly roll: 8 1/2″ x 11 1/2″
Octagonal: 10 1/4″

Much of the information in this section comes from the instruction sheet that comes with the Silpat.

One of the things that impressed me the most was how evenly my cookies baked when I used the Silpat. You can also use the Silpat for candies, chocolate or caramels. The Silpat sheets cost about $20.00 each, so they are pricey but worth it in my opinion. Let me know what you think!

Black-Out Cookies

2 squares (1 ounce each) unsweetened chocolate
2 eggs, beaten
1 cup sugar
1/4 cup vegetable oil
1 teaspoon each: vanilla extract, chocolate extract
1 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup confectioners’ sugar

Melt the chocolate in the top of a double boiler set over simmering water; set aside to cool slightly. Combine eggs, sugar, oil and extracts in a large bowl; whisk to combine. Stir in the chocolate; set aside.

Whisk together the flour, baking powder and salt in a large bowl. Add chocolate mixture to flour mixture, stirring until well combined. Cover; refrigerate at least 3 hours.

Heat oven to 350 degrees. Spread confectioners’ sugar on a plate; set aside. Scoop walnut-size balls of dough; roll each in the sugar. Place on a greased or parchment-lined cookie sheet 2 inches apart. Bake until edges are firm, about 10 minutes per batch. Remove cookies to a wire rack; cool.

Yield: 2 dozen

Nutrition information per cookie: 93 calories, 37 percent of calories from fat, 4 g fat, 1 g saturated fat, 18 mg cholesterol, 14 g carbohydrates, 1 g protein, 42 mg sodium, 0.5 g fiber

Recipe won first price in Chicago Tribune by Shana Schuman - They are absolutely delicious. I made several batches at Christmas. I’ll add a picture soon, I just wanted to make sure I could find the recipe again!!!!