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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:
40mins
SERVES:
24
YIELD:
24 rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine yeast and 2 tbsp water in a bowl; let stand 5 minutes.
  2. Combine yeast mixture, oil and remaining ingredients in a large bowl; stir until smooth.
  3. Cover tightly& refrigerate at least 4 hours or up to 4 days.
  4. When ready to use, preheat oven to 350F.
  5. Stir batter& spoon into greased muffin pans, filling 3/4 full.
  6. Bake 25 minutes or until golden.
  7. 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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