If you’d like to learn how to make a simple yeast bun, here is an easy recipe. Batter breads are basically a yeast bread with slightly less flour and no kneading. With the use of instant yeast and one short rise, it takes less than 90 minutes to make these quick, easy and delicious buns when time is limited. Not a speck of kneading!

 DOUGH              

1 ¼  cups bread flour, all-purpose flour or white whole wheat flour

2 (¼ ounce) packages instant yeast

¾ cup whole milk

½ cup water

¼ cup unsalted butter

¼ cup granulated sugar

1 teaspoon salt

1 large egg, beaten

1 ½ cups bread or all-purpose flour

1½ cups peeled, finely chopped apple, about 2 large

TOPPING

¾ cup unsalted butter

1 teaspoon ground cinnamon

1 tablespoon corn syrup

1 cup packed light brown sugar

¾ cup chopped pecans

1 tablespoon water

1½ teaspoons pure vanilla extract

DIRECTIONS

1. In bowl of stand mixer fitted with paddle or a large bowl, combine 1¼ cups flour and dry yeast.
2. Heat the milk, water, butter, sugar and salt until very warm (120°F -130°F). Butter does not need to melt completely. Pour into flour and yeast mixture; beat 1 minute on medium speed
3. Stir in egg. Beat on high speed for 3 minutes. Beating in this recipe takes the place of kneading.
4. Gradually add remaining 1½ cups flour; beat on medium speed for 2 minutes. Stir in apples and thoroughly combine.
5. Scrape down sides of bowl. Cover bowl with plastic wrap and let rise 30 minutes.
6. Meanwhile, in saucepan heat all topping ingredients just until butter is melted. Pour into ungreased 13” x 9” baking pan.
7. Preheat oven to 400°F.  Stir down the batter and drop batter by rounded tablespoons onto the topping. Tip: use a small cookie scoop and arrange 7 scoops long by 4 scoops wide. Bake immediately.
8. Bake about 20 minutes or until buns are brown on top, and an instant-read thermometer inserted in center of rolls registers 196°F - 198°F. Remove from oven and let cool for 1 minute. Cover with a cookie sheet and invert so pecans are on top of rolls. Serve rolls warm, or allow rolls to set a few minutes then transfer to cooling rack.

YIELD:  28 small rolls.

TEST KITCHEN NOTES:

Platinum®Superior Baking Yeast (Premium Instant Yeast with dough enhancers) was used. Also, light corn syrup and light brown sugar were used in the recipe. If someone prefers no pecans, you can leave them out of the topping and make caramel rolls.

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