A dough that’s too wet to hold itself up. In theory it should get a boost to its rise from the air expanding in the heat of the oven, and in my limited experience, wet doughs tend to create a nice crust just by virtue of the oven being more humid.
From a box sold in Columbiaville, Michigan.
Batter Way Yeast Rolls
1 1/2 c. warm water
2 pkg. dry yeast
4 c. flour
1/4 c. sugar
1 1/2 t. salt
1/3 c. soft shortening
Add yeast to warm water. Stir till dissolved.
Add half the flour, all sugar, salt, shortening and egg. Beat until smooth.
Add remaining flour; stir until smooth.
Cover and let rise in a warm place until double. Stir batter 20-25 strokes.
Spoon into greased cupcake pan (about 1/2 full). Let rise again until batter reaches top (20-30 minutes). Bake 10-15 minutes at 425 deg.
Makes 1/2 dozen.
Yesterdish reminder: An envelope of yeast has 2 1/4 tsp. of dry yeast in it by volume, or a quarter ounce by weight, should you want to use a larger container and measure from that.