Preheat oven to 400°. Combine yeast and 2 cups warm water in a large bowl; let stand 5 minutes. Stir in flour and remaining ingredients. Spoon batter into 2 lightly greased 12-cup muffin pans, filling three-fourths full.
Bake at 400° for 20 to 22 minutes or until golden brown.
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I noticed the error for the yeast amount, but didn't want to comment on the previous reviewer's question until I made the rolls to rate them. I wanted to halve the recipe and realized the yeast amount couldn't be right. I used half of a 1/4 ounce package for half of the recipe and that worked fine. I also did not add so much herb called for. I have a huge pot of herbs growing on my deck so I used some oregano, basil, parsley, and chives; maybe 3 to 4 tablespoons total. I also added a little Parmesan cheese. They are good. I just now tasted them to see if they turned out; maybe some butter will make them even better.
These were very good, probably would use less chives next time.
ALSO: The recipe originally printed in the magazine states to use 1 (1 1/4 oz.) envelope active dry yeast. The recipe here states to use 1 (1/4 oz.) envelope. Which is correct?
Mine turned out a bit heavy, maybe it was because I used 3 (1/4 oz.)envelopes yeast, as I thought the magazine version was correct. I didn't have 1 (1/4 oz.) envelope so just used what I had.
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