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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 18 |
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These cute dill-flavored rolls baked in muffin cups are a great accompaniment to almost any main course. They're a family favorite, Ellen Thompson relates from Springfield, Ohio. I like to prepare big batches of these rolls and freeze extras so that they're always on hand. Ingredients:
1 package (1/4 ounce) active dry yeast |
1-1/2 cups warm fat-free milk (110° to 115°) |
3 to 3-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 teaspoon dill weed |
3/4 teaspoon salt |
1 egg, lightly beaten |
1/4 cup canola oil |
Directions:
1. In a large bowl, dissolve yeast in warm milk. Stir in 1-1/2 cups flour, sugar, dill, salt, egg and oil. Beat until smooth. Beat in enough remaining flour to achieve a slightly sticky, thick batter. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.
2. Spoon batter into muffin cups coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
3. Bake at 400° for 13-18 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
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