Recipe by Mary Scheffert
Easy & quick, these rolls are a nice addition to any meal. Mix up the batter on the weekend, then you can have fresh rolls any night of the week!
Top Review by crawfish pie
These were loved so much they will now be a staple.These delicious rolls were light and the best part is that they dont take much elbow grease.I do want to note that I used these rolls with recipe #21143(lemon garlic bread).I prepared the rolls as recipe states then mixed the ingredients for recipe #21143(omitting the french bread)in a small bowl and took a fresh from the oven roll and plopped it in mixture ,then tossed it back in the oven for a couple a min. and it was to die for.They are great by themselves,but I recomend trying these tonite!
- 1 package active dry yeast
- 2 tablespoons water (105-115F)
- 1⁄2 cup vegetable oil
- 1⁄4 cup sugar
- 1 egg, beaten
- 4 cups self-rising flour (see note below)
- 2 cups warm milk or 2 cups water (105-115F)
Directions See How It's Made
- Combine yeast and 2 tbsp water in a bowl; let stand 5 minutes.
- Combine yeast mixture, oil and remaining ingredients in a large bowl; stir until smooth.
- Cover tightly& refrigerate at least 4 hours or up to 4 days.
- When ready to use, preheat oven to 350F.
- Stir batter& spoon into greased muffin pans, filling 3/4 full.
- Bake 25 minutes or until golden.
- NOTE: You can substitute regular flour for self-rising flour, but be sure to add 1 1/2 tsp baking powder and 1/2 tsp salt for each cup of regular flour (for this recipe, add 6 tsp baking powder& 2 tsp salt).