Italian Spoon Rolls
photo by Bonnie G #2
- Ready In:
- 1hr 43mins
- 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.
Questions & Replies
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These are so incredibly wonderful! I cannot get over how good these are. And truly fool-proof. For the first rise of the dough, I had turned on the oven to Warm and then shut it off. Or so I thought. Apparently I had missed the shutting it off step. Luckily I caught it quickly enough that I didn't over heat the dough! And the dough came back to rise beautifully both times! I was out of dill weed so I added in an herb medley (no salt) that I have in it's place. The flavour is fantastic for these! Next time, it has been requested that I at *least* double the recipe! Thanks a lot for posting, Sis!
I made these for PAC Spring 08. My DD and I didn't really care for them. We thought they were to sweet for the herbs. My DH on the other hand likes them because they are both sweet and savory. I plan on trying these again but cutting down on the sugar. I might also add olive oil in part or completely in place of the canola oil. We have never had spoon bread and I like the idea of not kneading. Thanks for introducing us to it, we will try it again.