Italian Spoon Rolls

Name: Italian Spoon Rolls
Prep time: 1 h 30 min
Cook time: 13 min
Total time: 1 h 43 min
Yield: 18 rolls, 18 serving(s)
Ingredients: 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

(10)

Recipe by Brenda.

Adapted from Light & Tasty Magazine. No kneading required. Start at least 2 hours before you plan on serving.

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READY IN: 1hr 43mins

SERVES: 18

YIELD: 18 rolls

UNITS: US

INGREDIENTS

Nutrition

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

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.

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