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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!
- Ready In:
- 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)
- 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).
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Not a muffin- though it looks like one. Not a roll- though it's light like one. Not a biscut- though it tastes like one. This recipe is... unique, different. Not sure how to rate this (so I won't). I was looking for an easy dinner roll, but apart from the recipe's name nothing else about it promises the usual yeasty "roll" concoction that you would find at restaurant. It simply is what it is. And to find out what that is you'll just have to bake it yourself. :?6Reply
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