“Adapted from Light & Tasty Magazine. No kneading required. Start at least 2 hours before you plan on serving.”
READY IN:
1hr 43mins
SERVES:
18
YIELD:
18 rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl, dissolve yeast in warm milk.
  2. Stir in 1 1/2 cups flour, sugar, Italian seasoning, dill weed, salt, egg, and oil.
  3. Beat until smooth.
  4. Beat in enough of the remaining flour to achieve a slightly sticky, thick batter.(I used all of the flour).
  5. Do not knead.
  6. Cover with a lint free towel and let rise in a warm place until doubled, about 45 minutes.
  7. Spoon batter into muffin cups that have been coated with non-stick cooking spray.
  8. Cover with a lint free towel and let rise in a warm place until doubled, about 30 minutes.
  9. Bake at 400° for 13-18 minutes, or until golden brown.
  10. Remove from pans to wire cooling racks.

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