Italian Spoon Rolls
Adapted from Light & Tasty Magazine. No kneading required. Start at least 2 hours before you plan on serving.
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INGREDIENTS
Nutrition- 1
- 1 1⁄2
- 3 - 3 1⁄2
- 1⁄4cup sugar
- 2teaspoons italian seasoning
- 1⁄2teaspoon dill weed
- 3⁄4teaspoon salt
- 1
- 1⁄4cup canola oil
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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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