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Prep Time: 1 Minutes Cook Time: 13 Minutes |
Ready In: 14 Minutes Servings: 8 |
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Adapted from Light & Tasty Magazine. No kneading required. Start at least 2 hours before you plan on serving. 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:
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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