Dilly Spoon Rolls Recipe
- 1 (.25 ounce) package active dry yeast
- 1 1/2 cups warm fat free milk (110 to 115 degrees F)
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon dill weed
- 3/4 teaspoon salt
- 1 egg, lightly beaten
- 1/4 cup canola oil
- In a large mixing 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.
- Spoon batter into muffin cups coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees F for 13-18 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
