These can be baked in any well-greased muffin pan, but as with cornbread, the cast iron creates a wonderfully crisp crust. If you're a fan of muffin tops, try baking these rolls in a drop biscuit pan.
Combine yeast and 2 cups lukewarm water in a large bowl; let mixture stand 5 minutes.
Stir in flour and remaining ingredients until blended. Spoon into well-greased cast-iron muffin pans, filling two-thirds full, or into well-greased cast-iron drop biscuit pans, filling half full.
Bake at 400° for 20 minutes or until rolls are golden brown.
Note: Unused batter may be stored in an airtight container in the refrigerator for up to 1 week.
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