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

Submitted by Brenda.

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

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photo by Bonnie G #2

Ready In:: 1hr 43mins
Ingredients:: 9
Yields:: 18 rolls
Serves:: 18

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

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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Reviews

How easy are these? AND they turn out terrific too! =)<br/>They are light as feather and the herbs are just right. They do have a slight sweetness, but it paired well with the herbs. Served with a crockpot roast & vegetables. In memory of Janice.

Susie D
This were not only tasted wonderful but were so easy to make. I used fresh dill and followed the directions exactly as posted and they turned out wonderful. Light and tender with just the right amount of herbs. Thanks Nick's Mom - I didn't change a thing.

Bonnie G #2
Exceptionally good rolls... Light as a feather and the dough was so tender! They went great with my lasagna soup!

CooksSoGood
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!

Saturn
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.

cookee monster