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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 5 |
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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! Ingredients:
1 package active dry yeast |
2 tablespoons water (105-115f) |
1/2 cup vegetable oil |
1/4 cup sugar |
1 egg, beaten |
4 cups self-rising flour (see note below) |
2 cups warm milk or 2 cups water (105-115f) |
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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