Flower Pot Dinner Rolls

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Flower Pot Dinner Rolls

Breads

2 cup flour

1/4 cup sugar

2 oz butter; room temp

1/2 ts salt

1 ts instant yeast

1  egg

1/2 cup warm water; 110 F.

Important! This recipe can not be completed with unseasoned clay flower pots.

You must season them first before using.  These are a 2" clay pot that 
I bought at the local hobby shop...since there were none available at the local garden shops.   
Just be sure to wash well and dry before seasoning.  

To season, spread interiors with a good smear of Crisco shortening. Place

in hot oven, 450F. for thirty minutes. Repeat after pots have cooled

completely. You will have a nice glaze on the interior so your rolls don't

stick. Every time you use the pots, you will need to 

spray again with Pam for easy removal.

Add flour, sugar, butter, salt, instant yeast and egg in mixer bowl. Mix on

medium speed until all is combined. Add water, slowly 

until you achieve a "shaggy" dough.

Mix until smooth and satiny, about five minutes. Remove bowl from mixer and

cover with plastic wrap. Let rise in a warm place for about an hour.

Divide dough into eight portions. Dust hands with flour to prevent sticking

since dough is very sticky.

Spray eight 2" clay flower pots with Pam. I set the pots in a 12 portion

muffin pan for ease in transporting to and from oven. Form a ball out of

the eight portions and place one in each pot. Let rise for 30 minutes or

until doubled.

Preheat oven to 425F. Bake flower pots for 10 to 12 minutes or until golden

brown. Remove rolls  from pots to let some of the steam escape. 

Replace in pots for serving.

Notes:  ©WHStoneman

Yield: 8 pots

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Sprayed with Pam and ready to fill  

Ready for the second rise

  

After baking, I remove from the pots so the steam can escape 
to prevent soggy bottoms.  If preparing before dinner, you can
place the empty pots back in the oven to warm and the
replace the room temperature rolls back in the pots to reheat.