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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (50g) Recipe makes 18 servings The following items or measurements are not included below: 2 teaspoons italian seasoning |
||
| Calories 125 | ||
| Calories from Fat 32 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.6g | 5% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 12mg | 4% | |
| Sodium 112mg | 4% | |
| Potassium 67mg | 1% | |
| Total Carbohydrate 19.8g | 6% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 3.9g | ||
| Protein 3.4g | 6% | |
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By: KITTENCAL
By: Michelle S.
Italian Spoon Rolls
By: Nick's Mom
Jun 30, 2006
Adapted from Light & Tasty Magazine. No kneading required. Start at least 2 hours before you plan on serving.
SERVES 18 , 18 rolls
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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- Course > Breads > Rolls/Biscuits
- Course > Breads > Yeast
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 4 hours
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
From: Saturn
On Apr 18, 2008
These are so incredibly wonderful! I cannot get over how good these are. And truly fool-proof. For the first rise of the dough, I had turned on the oven to Warm and then shut it off. Or so I thought. Apparently I had missed the shutting it off step. Luckily I caught it quickly enough that I didn't over heat the dough! And the dough came back to rise beautifully both times! I was out of dill weed so I added in an herb medley (no salt) that I have in it's place. The flavour is fantastic for these! Next time, it has been requested that I at least double the recipe! Thanks a lot for posting, Sis!
From: cookee monster
On Apr 14, 2008
I made these for PAC Spring 08. My DD and I didn't really care for them. We thought they were to sweet for the herbs. My DH on the other hand likes them because they are both sweet and savory. I plan on trying these again but cutting down on the sugar. I might also add olive oil in part or completely in place of the canola oil. We have never had spoon bread and I like the idea of not kneading. Thanks for introducing us to it, we will try it again.
From: SusieQusie
On Sep 29, 2006
Even the yeast impaired (such as I) can make great rolls using this recipe! My yield was exactly 18 using an ice cream scoop to fill my pans. They rose up so nicely & turned out so tender! Thanks for posting!
From: evelyn/athens
On Aug 3, 2006
These were feather-light and oh-so tender. I don't have Italian seasoning so used some minced garlic mixed with oregano and basil, and 2 tsps fresh dill rather than dried. Very flavourful and a wonderful accompaniment to dinner.
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