Recipe by Brenda.
Adapted from Light & Tasty Magazine. No kneading required. Start at least 2 hours before you plan on serving.
Top Review by Susie D
How easy are these? AND they turn out terrific too! =)
They are light as feather and the herbs are just right. They do have a slight sweetness, but it paired well with the herbs. Served with a crockpot roast & vegetables. In memory of Janice.
- 1 (1/4 ounce) package active dry yeast or 2 1⁄4 teaspoons active dry yeast
- 1 1⁄2 cups nonfat milk, warm (110 -115 degrees)
- 3 -3 1⁄2 cups all-purpose flour, divided
- 1⁄4 cup sugar
- 2 teaspoons italian seasoning
- 1⁄2 teaspoon dill weed
- 3⁄4 teaspoon salt
- 1 egg, lightly beaten
- 1⁄4 cup canola oil
Directions See How It's Made
- In a large mixing bowl, dissolve yeast in warm milk.
- Stir in 1 1/2 cups flour, sugar, Italian seasoning, dill weed, salt, egg, and oil.
- Beat until smooth.
- Beat in enough of the remaining flour to achieve a slightly sticky, thick batter.(I used all of the flour).
- Do not knead.
- Cover with a lint free towel and let rise in a warm place until doubled, about 45 minutes.
- Spoon batter into muffin cups that have been coated with non-stick cooking spray.
- Cover with a lint free towel and let rise in a warm place until doubled, about 30 minutes.
- Bake at 400° for 13-18 minutes, or until golden brown.
- Remove from pans to wire cooling racks.