The Stir-and-Pour Bread just keeps growing in all its amazing opportunities for easy baking.
First, we figured out that the concept of stirring together ingredients and pouring them into pans to make bread really does work.
Next, we experimented and learned that the recipe actually made a delicious variety of sandwich bread. We vowed to never knead dough again. (Well, not all of us vowed that. Maybe I’m the only one who vowed that. I guarantee that my kneading knowledge will be used less and less frequently from now on.)
Now, I am excited to share that by simply scooping the Stir-and-Pour dough into muffin cups, we can make dinner rolls!
What did we ever do without this recipe?
Stir-and-Pour Dinner Rolls
- 4 cups whole wheat flour (I use freshly ground hard white wheat)
- 2 teaspoons active rise yeast
- 2 Tablespoons sucanat or sugar or honey
- 1 teaspoon sea salt
- 1 egg (optional)
- ¼ cup heavy cream (optional)
- 2 cups warm water
- Stir all ingredients together.
- Cover and allow it to sit for 30 minutes.
- Pour contents into buttered muffin tins or silicone muffin cups.
- Bake in a 350° for 20-25 minutes or until lightly browned.
- Serve right away.
Can it get any easier?
Stir-and-Pour Dinner Roll Quick Tips
- These Stir-and-Pour Dinner Rolls taste best fresh, right out of the oven. That means that while just about everything else on my holiday table will be made ahead of time and reheated while I put these rolls together about an hour before meal time.
- Mix the dry ingredients the day before and set them aside for easy mixing as you prepare the rest of the meal.
- A few hours before your meal, place a stick of butter on a plate to soften to serve with your rolls. You must butter these. It is a requirement.
- The recipe makes 18-24 rolls, depending on how much dough you scoop into each muffin cup.
If you’re interested in another real food dinner roll that I really love, you may want to check out these Whole Wheat Butterhorns. They do require kneading, but you can make them ahead and pull them out to bake right before meal time. Easy! You might also want to check out my No-Knead One Hour Dinner Rolls recipe. They are almost (but not quite) as easy as this Stir-and-Pour recipe. So many great options!
Other recipes in this series so far:
- Make-Ahead Turkey
- Stuffing Muffins
- Cheesy Mashed Potatoes
- Oh Good Gravy
- Green Bean Casserole
- How to Make Frozen Pies
- Simple Whipped Sweet Potatoes
- How to make Whipped Cream
Simple Meals is here! It’s saving my brain (and many of yours too!). If you haven’t joined yet, now’s the time. Get all the details here!
Melissa W says
I can’t wait to try this recipe!! Thanks!
I have still not taken the plunge to stir and pour bread. I love my bread machine because it does all the hard work for me and I just put it in pans and then bake. Such good stuff! Maybe I can give it a try with these rolls and then graduate up to the loaves :)
You may have addressed this elsewhere on your blog, but I have just found out my daughter might have a dairy allergy. I am breastfeeding and the pediatrician recommended I remove all dairy from my diet. Is there a good butter substitute? In some recipes, I have used coconut oil. Is there anything else I should try?
I went completely dairy free to help solve ongoing constipation issues my child was having . I recommend the book Go Dairy Free. The author Alisa Fleming is editor of Allergic Living magazine and founder of the following site. Here’s the link for butter substitions: http://www.godairyfree.org/dairy-substitutes/how-to-substitute-butter
I just made this bread today! I put it in the freezer so I can make stuffing with it! :)
Cheryl R says
LOVE THIS! Thanks for all your great recipes.
EVERYONE must make this! I made the bread version and my whole family loved it. Thank you for soooo many great recipes.
Thank you. These look easy
Of course they taste best fresh and hot.. Sadly, I will have to make ahead in some fashion, as I need to bring rolls to a Thanksgiving dinner which is a 3-hour drive away. I’ll likely either make ahead and freeze, or try to make them that morning before we go (or day before). If you have any thoughts about which is the better option, I’d love to hear them! Thanks!
i wonder if you could do like a version of the brown and serve rolls….. mix them and make them ahead of time and SLIGHTLY undertake. then pop them in your host’s muffin tins at the gathering for like 5-8 min. more of cooking to warm them up and brown them…?
underbake – not undertake! sorry :)
Kari Coppinger says
I’ve made both this recipe and Laura’s one hour dinner rolls. I prefer the later for the rolls. Last fall I made them for a party and after they finished all the rising steps, I put them in the freezer on a cookie sheet. After the froze, into a bag or container. Then to the hostesses home where I baked them to perfection. Everyone ooed and aahed. :-)
Maybe you could do Stir and Pour rolls, freeze and take, then bake. Worth a trial run!
Thanks Cindy and Kari – great suggestions! I just tried the one-hour rolls recipe this morning with that very idea in mind, thinking they’d be more “formed” and easy to transport and give the final browning. Of course I forgot to underset the timer, so they’re fully baked, but I did pop half of them into the freezer and can at least see how they hold up thawed when we use them for lunch next week – and I’ll try the stir and pour next. Yay for Laura since she’s giving us these recipes in plenty of time to experiment; thanks Laura! : )
Jane J. says
Not sure if you’re still checking these responses, but I have made the loaf bread version of this and frozen them. They have defrosted fine. I’m not sure why the roll size would be different (although I suppose it might be!) So maybe you can make them ahead after all.
Good to know; thanks! I did make a batch of these (and also the one-hour rolls) and have frozen some of each, to taste test… Not many people were home, and yet somehow there were only a few of each left to freeze. : ) They look like they’d both work great!
For my boys lunches I am thinking these would be great with browned ground meat or sausage and grated cheese added to the dough before baking…………..hmmmmmm, I just may have to try that soon! We love this recipe the bread is delicious. Thank you!
Well, you can’t get much easier for rolls! Yay! THIS is the recipe I was most looking forward to this week but EVERY SINGLE ONE of them ended up looking scrumptious and I am so excited to try them out! Thank you so much for sharing all of these.
We loved the stir and pour sandwich bread. May have to try these rolls soon!
Kari Coppinger says
Love Stir and Pour bread and rolls. So easy to make, I did it when I was only two-weeks post hysterectomy. (Well, with a little help from my mom who put them in and out of the oven and my step dad who did the dishes.)
I do have to say though that personally, for dinner rolls, I prefer the one hour roll recipe you have. However, as long as there is bread, who cares?! Both are delicious!
I definitely plan to give these a try. Thank you!
I cannot wait to try this. My 19 year old son can eat his weight in rolls. He’s also very picky so if these pass his test, we’ll be making them quite often! Thanks for sharing all of your great and versatile recipes, Laura!
Rachel Anna says
Another awesome and easy recipe! I have heart-shaped silicone muffin cups that are just begging to be used for these rolls! Thanks, Laura!
Thanks for the “cooking before the holidays ideas”. Who wants to spend the whole holiday cooking… Ugh
kim t. says
Hey Laura, all of your stir and pour posts has reminded me of this recipe that is super yum, albeit a bit salty if you’re not in the mood (but you can’t decrease the salt too much, i’ve found), you should try it! http://www.101cookbooks.com/archives/easy-little-bread-recipe.html
I’ve also noticed that the moisture seems to make recipes fluffier, i’ve been trying to figure out why chocolate cakes come out cakey and vanilla cakes come out dense. I think it’s a moisture issue??
Sounds good! Homemade butterhorns are our traditional bread, though.
Mrs L says
How did I guess? ! Laura was at it again! Making it as simple as possible! (ASAP :-))
Loved the bread version of this recipe! Gonna try the rolls tonight. Thanks!
I love that your recipes are so simple!
Angela Wezowicz says
the silicone baking cups are such fun!
Ooooohhhh. I’m going to try this.
Yum! Can’t wait to try these!!
Loved these! What did we do without them?
Can’t wait to try it!
Made these tonight to go with our dinner. So easy and delicious. Thank you!!!
I need an easy roll recipe!
Must try! Love the “recipe card” feature to print out too.
Do you need to butter the silicone muffin wrappers? (or do anything with them when using them for muffins?) Thanks!
Nope, no butter necessary for those! :)
That recipe is great. Just made it last night and went perfect with homemade creamy chicken noodle soup. I laughed at myself for the directions of let the rolls sit in pan for 15 minutes after baking. That was the longest 15 minutes ever. I would have burned my mouth if you had not put that direction in. : )
Wow, I do not know why I put that in the instructions. Aside from risking burning your fingers, you really should eat them right out of the oven!! 15 minutes…torture!! :)
(I think I must have copied and pasted in the bread loaf version of this recipe and forgot to edit that part!)
Jane G. says
These sound perfect for weeknight dinners.
These look yummy….and this is my kind of baking….approximately how much of the dough do you put in each muffin cup ? Do you butter the tops before baking also ?
Never made bread, so need to know the exact amounts :)
I don’t butter the tops, but you sure could! I put one large cookie scoop worth of dough into each cup. That’s about 2 Tablespoons. :)
Could I half this recipe to make 24 mini rolls?
How would I half egg?
Yes, that would work. You can add the entire egg or skip it altogether and this will work fine!
Tracy Nicks says
I made these today with a cream cheese frosting. We piped the frosting in the shape of a cross for Easter. I used half sprouted whole white wheat and half A/P flour. My dough was really wet. They turned out more like a cinnamon bread with icing. They were yummy, but I was hoping they would be more like a cinnamon roll. Reminded me a lot of monkey bread.
I needed a quick roll recipe to go with a beef roast. This recipe was easy, quick, & delicious! My family & I enjoyed them.
Thank you for another yummy, time-saving recipe!