Quick Breads and Rolls

I love homemade bread. But sometimes, I just don't have hours to wait while bread rises (usually twice) before baking. That's when Quick Breads and Rolls fit in nicely.

To that end, check out today's six recipes, including the Cheddar Bay Drop Mini Biscuits and the All-Purpose Biscuits. Enjoy!

MARBLED BANANA BREAD

This is from the Food Network, and begins, "Save your ripe bananas for this healthy marbled bread—it's just over 200 calories per slice and made with half whole-wheat flour. A small amount of melted chocolate swirled in assures chocolate in every bite."

Prep Time: 15 minutes, Inactive Time: 1 hour 15 minutes; Cook Time: 45 minutes; Total Time: 2 hours 15 minutes; Yield: 12 servings; Level: Easy

View this online at https://www.foodnetwork.com/recipes/food-network-kitchen/healthy-marbled-banana-bread-recipe-2109035

Ingredients

Nonstick cooking spray

3/4 cup all-purpose flour, plus extra for dusting the pan

2 ounces bittersweet chocolate, chopped

2 medium very ripe bananas

2/3 cup sugar

1/4 cup canola oil

2 large eggs

3/4 cup white whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup buttermilk

1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Lightly mist a 9-by-5-inch metal loaf pan with nonstick cooking spray and dust well with all-purpose flour to cover the pan completely, tapping out the excess. Put the chocolate in a medium microwave-safe bowl and microwave on high in 30-second intervals, stirring, until melted and smooth, 1 minute to 1 minute 30 seconds. Set aside to cool slightly while preparing the batter. Combine the bananas and sugar in a large bowl and mash with a potato masher or fork until mostly smooth with just a few small pieces of banana left. Add the oil and eggs and stir until combined. Using a wooden spoon or rubber spatula, mix in both flours, the baking powder, baking soda and salt. Stir in the buttermilk and vanilla. Stir 1 cup batter into the melted chocolate. Fill the loaf pan with half the banana batter and then half the chocolate batter. Repeat the layers and gently swirl together using a spoon or knife. Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan 15 minutes, and then turn out onto a wire rack to cool completely. Serve warm or at room temperature. Cook's Note: To prepare your loaf pan for baking, you can also use a nonstick spray with flour already in it. Flouring the pan helps the bread rise well and prevents any collapse after it comes out of the oven. Per serving: Calories: 203; Total Fat 8 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 31 grams; Sugar: 16 grams Fiber: 2 grams; Cholesterol: 32 milligrams; Sodium: 212 milligrams

CORN BREAD APPLESAUCE MUFFINS

Yield: 8 servings

Source: The New American Heart Association Cookbook

View online: http://diabeticgourmet.com/recipes/html/545.shtml

Ingredients

Vegetable oil spray

1/2 cup all-purpose flour

1/2 cup coarse yellow cornmeal

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup fat-free milk

Egg substitute equivalent to 1 egg or 1 egg

2 tablespoons honey

2 tablespoons unsweetened applesauce

Directions

Preheat oven to 425 degrees F. Lightly spray eight muffin cups with vegetable oil spray.

Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well.

Beat remaining ingredients in a small bowl.

Make a well in cornmeal mixture. Pour milk mixture into well, stirring just until moistened. Fill muffin cups two-thirds full with batter.

Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in center of muffins comes out clean.

Nutritional Information Per Serving: Calories: 86; Protein: 3 g; Fat: 1 g; Sodium: 189 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 18 g; Exchanges: 1 Bread/Starch

CHEDDAR BAY DROP MINI BISCUITS

This is from WeightWatchers, and begins, "Our version of everyone’s favorite meal starter from a certain popular seafood restaurant chain is just as savory, lightly sweet, and cheesy-good—but much lighter, leaning on fat-free Greek yogurt for richness instead of loads of butter. We do use a little butter, but it’s brushed on after the biscuits come out of the oven. That way, the butter has the biggest impact possible, since it sits on the surface and hits your palate first. The biscuits are best served warm, so if you have leftovers, reheat them briefly in a 350°F oven before serving."

Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 35 minutes; Serves: 24; Difficulty: Easy; Serving size: 1 biscuit

To view this online, click here.

Ingredients

2 cups white self-rising flour

2 Tbsp sugar

1 tsp garlic powder

1/2 tsp cayenne pepper

2 oz (1/2 cup) sharp reduced fat cheddar cheese, finely shredded

1/4 cup fresh parsley, finely chopped

2-1/2 cups plain fat free Greek yogurt

2 Tbsp unsalted butter, melted

Instructions

Preheat oven to 425°F. Line 2 baking sheets with parchment paper.

In a medium bowl, combine flour, sugar, garlic powder, and cayenne. Add cheese and parsley and toss to combine. Add yogurt; stir with a wooden spoon until a soft dough forms. Scoop dough by 1/8-cupfuls onto prepared baking sheets.

Bake at 425°F until lightly browned, about 20 minutes. Brush biscuits with melted butter.

Notes

To make larger biscuits, use 1/4 cup dough per biscuit. Add additional cooking time if necessary.

SCHOOL LUNCHROOM CAFETERIA ROLLS

This recipe was submitted to Allrecipes by MOMMY2THREEANGELS, who wrote, "These rolls are JUST like the ones the cafeteria ladies make in the school lunch rooms! My 8-year-old daughter loves the cafeteria rolls and said my recipe was even better! You can't mess these up! They are super easy and everyone will want the recipe. We eat the leftovers for breakfast or put cheese and turkey in warmed rolls for a quick lunch!"

Prep Time: 15 minutes; Cook Time: 23 minutes; Additional Time: 1 hour 30 minutes; Total Time: 1 hour 57 minutes; Servings: 22; Yield: 44 rolls

To view this online, go to https://www.allrecipes.com/recipe/71528/school-lunchroom-cafeteria-rolls/.

Ingredients

3 cups warm water

1 tablespoon white sugar

2/3 cup white sugar

3 (.25 ounce) envelopes active dry yeast

1/4 cup milk

2 eggs

1 tablespoon salt

10 cups all-purpose flour

1/4 cup shortening

1/4 cup butter, melted

Preparation

In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy.

Mix the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. Gradually stir the flour into the wet ingredients. Mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes.

When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. Use a knife to cut into 2 inch squares. Roll squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise overnight for baking the next day.

Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls for about 12 minutes, until golden brown.

ALL-PURPOSE BISCUITS

This is from Sam Sifton at The New York Times cooking enewsletter. For this recipe, Sam wrote, "Homemade biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. They make a great Thanksgiving side. And if you've never made them before, you'll be delighted to know that biscuits are easy to make. Really. Discover more ideas for the big day in our best Thanksgiving recipes collection."

Prep Time: 5 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Yield: 6 to 8 servings

This was featured in "A Quest for New York’s Perfect Biscuit," and can be viewed online at https://cooking.nytimes.com/recipes/1013741-all-purpose-biscuits. While you're at it, sign up for The New York Times cooking enewsletter. I highly recommend doing so, if you haven't already. Great recipes, guides, and more.

Ingredients

2 cups all-purpose flour, plus more for dusting

2 tablespoons baking powder

1 scant tablespoon sugar

1 teaspoon salt

5 tablespoons cold, unsalted butter, preferably European style

1 cup whole milk

Preparation

Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.

Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat two more times. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.

Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured biscuit cutter (or even a glass, though its duller edge may result in slightly less tall biscuits). Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.

Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

ALAMO MUFFINS

This yummy recipe is from the infamous long-since-forgotten emailing list. It was posted with the note, "A nice change from tacos or tortillas to accompany Mexican meals. Makes 1-1/2 dozen."

The poster, Carolyn, added, "I would just use a can of chopped green chilies, drained, if fresh ones are not convenient."

Yield: 18 servings

Ingredients

1 1/2 cup yellow cornmeal

1 tbs sugar

1 tbs baking powder(double-acting)

1/2 tsp baking soda

1/2 tsp salt

1/2 cup shortening

2 eggs; slightly beaten

1 cup yogurt; plain

1 can cream-style corn (8-3/4 ounce)

1/4 cup green chili peppers,* seeded and minced (see note above)

Instructions

Preheat oven to 450F. Mix together the cornmeal, sugar, baking powder, baking soda, and salt. Using pastry blender, cut in the shortening until the consistency is grainy. Beat the eggs into the yogurt, then add to the cornmeal mixture. Add the cream-style corn and chili peppers, mixing just until moistened.

Divide the batter evenly among 18 greased or paper-lined muffin cups. Bake until lightly browned, about 12 to 15 minutes.