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Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 1-1/2 cups warm fat-free milk (110 to 115 )

  3. 3 to 3-1/2 cups all-purpose flour

  4. 1/4 cup sugar

  5. 1 teaspoon dill weed

  6. 3/4 teaspoon salt

  7. 1 egg, lightly beaten

  8. 1/4 cup canola oil

Instructions Jump to Ingredients ↑

  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. Spoon batter into muffin cups coated with cooking spray. Cover and let rise until doubled, about 30 minutes. 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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