Bread Recipe Needed Please Help

Lounge By mayatlan Updated 4 Jul 2010 , 1:07am by starbasset

mayatlan Posted 2 Jul 2010 , 7:01pm
post #1 of 8

Hi:

Can someone be so kind to help me find a bread (rolls) recipe without yeast that once cool still stays soft. The recipe we have is nice and soft when it comes out from the oven but soon after it goes hard as a rock.Your help will be very much appreaciated. Thank you

7 replies
7yyrt Posted 2 Jul 2010 , 7:43pm
post #2 of 8

Here's the one I use for soft breadsticks.
You could probably shape them into rolls with no problem.
http://domestikgoddess.com/soft-no-yeast-bread-sticks/

KHalstead Posted 2 Jul 2010 , 7:53pm
post #3 of 8

these are the easiest things ever..I've made them into breadsticks and then tied into knots for rolls...they're so delicious!!!



1/3 cup butter or margarine
2 teaspoons Italian seasoning
2 1/4 cups all-purpose flour
1/2 cup freshly grated Parmesan cheese
1 tablespoon baking powder
1 tablespoon granulated sugar
1 cup milk
Heat oven to 400°F. Melt butter in ungreased 13 x 9 -inch baking pan in oven (3 to 5
minutes). Stir in Italian seasoning; remove from oven.
1.
Meanwhile, stir together flour, Parmesan cheese, baking powder and sugar in medium
bowl; stir in milk just until moistened.
2.
Turn dough onto lightly floured surface; knead until smooth (1 minute). Roll dough into 12
x 6-inch rectangle. Cut into 1-inch strips.
3.
Twist each strip of dough; roll to coat in butter mixture. Arrange strips in pan. Bake for 22
to 27 minutes or until lightly browned. Serve immediately.
4.
Makes 12 breadsticks.
*Substitute 1/2 teaspoon each dried basil leaves, dried marjoram leaves and dried oregano
leaves, and 1/4 teaspoon rubbed sage.


I've also dipped them in cinnamon sugar mixture after rolling in butter for a desert item, could also drizzle w/ powdered sugar w/ bit of milk for an icing and they taste like cinnamon rolls!

mayatlan Posted 2 Jul 2010 , 7:58pm
post #4 of 8

Thank you 7yyrt:

Thank you so much. I will make them today. And thank you from my son the bread is for him.

mayatlan

mayatlan Posted 2 Jul 2010 , 8:04pm
post #5 of 8

Thank you KHalstead:

My son will be very happy not having to eat "rocks" any more. I really appreciate your help.

mayatlan

KHalstead Posted 2 Jul 2010 , 8:11pm
post #6 of 8

no problem.........seems odd with the parmesian because there is a lot of it, but I think that's why they stay soft! They're REALLY soft when they come out of the oven, and then just normal soft/chewy after they've gone cold. I always make a triple batch when I make them (or else everyone is begging me to whip up more during dinner and I don't get a chance to eat while the food is hot LOL) they literally take less than 2 minutes before they're in the oven!

jqorso Posted 3 Jul 2010 , 9:03am
post #7 of 8

Thank you KHalstead! That looks like a neat recipe, can't wait to try it.

starbasset Posted 4 Jul 2010 , 1:07am
post #8 of 8

Tyvm KHalstead, your recipe looks good - I will be making them!

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