I am always looking for an easier yeast roll recipe. I found one. It only makes a dozen. Just enough, even if we are having company. We didn't have homemade rolls during the Great Depression. Mother yearned for a good homemade yeast bread. Her only cookbook was that old 1936 Detroit Times Cook Book put together by subscribers. Some of those recipes were downright awful. Either a mistake was made in transcribing them or they weren't any good in the first place. It's a shame what some people will call good. They say you can get used to almost anything. Bad cooking isn't one of them in my book. This Easy Batter Roll recipe is a keeper. Try it. They will be ready to eat in about an hour and a half.

EASY BATTER ROLLS
3 cups plain flour
2 tablespoons sugar
1 pkg (1/4 ounce) active dry yeast
1 cup water
2 tablespoons butter
1 large egg
Melted butter

In a large bowl, combine 2 cups of the flour, sugar, yeast and salt. In a saucepan, heat water and butter to lukewarm. Add to dry ingredients. Beat until blended. Add egg. Beat on low speed for 30 seconds, then on high for 3 minutes. Stir in remaining flour to make a stiff batter. Don't knead. Cover and place in warm place until doubled, about 30 minutes. Stir down the dough. Fill 12 greased muffin cups half full. Cover and let rise in warm place until doubled, about 15 minutes. Bake at 350 F. until golden brown, about 15 to 20 minutes. Cool for 1 minute before removing from the pan to a wire rack. Brush tops with melted butter. Makes 12 rolls.