Category: Rolls and Buns

Stir and Drop Rolls

Makes: 12 Stir and Drop Rolls
Oven: 200 °C / 400 °F
Preparation Time: 1 hour
Baking Time: 15 - 20 minutes
360 g Cake flour (3 x 250 ml / 3 cups)
5 ml Salt (1 tsp)
45 ml Sugar (3 tbsp)
60 g Oil (4 tbsp)
10 Anchor Instant Yeast (1 packet)
250 ml Lukewarm water (1 cup) (⅓  warm water + ⅔ cold water)
1   Large egg, beaten
    Milk, to brush
50 g Cheddar cheese, grated
  1. Mix flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
  2. Mix the lukewarm water, oil and beaten egg together and add to the flour mixture to form soft dough.
  3. Mix the dough well for 15 minutes, until the flour is thoroughly blended in the batter. Cover with greased plastic and leave to rest for 5 minutes.
  4. Knock the dough down and drop spoonful’s into lightly greased muffin pans and making sure to divide the mixture equally, so each hollow is half full.
  5. Cover with greased plastic and rise in a warm place for about 15 – 20 minutes.
  6. Brush lightly with milk and sprinkle each with a little grated cheese.
  7. Bake in a preheated oven at 200 °C / 400 °F for 12 – 15 minutes, or until golden brown.


After the resting of the batter, when knocking down, any of the following ingredients can be added – 150 ml raisins; 150 ml chopped nuts or 125 ml chopped spinach mixed with 50 g Feta cheese.