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.
This is a very old recipe and my family loves these rolls. They are more of a biscuit than a yeast roll. Very simple and easy to make.
I love this recipe. I always receive rave reviews from catering clients. Like the earlier review, it is a very different texture than you would expect from a yeast product. However, the yeast is not acting as a leavener for texture, but rather a flavor enhancer.
I was very disappointed in this recipe as it was an "editor's choice" in a new SL cookbook I just received. I love any bread in mos allt forms but this turned out to be a really strange combo of biscuit and/or roll?...I couldn't decide. The dough worked up well and tasted good and I was excited over a new easy recipe....But it turned out very, very disappointing and weird...Do not waste your flour and yeast....either make your good 'ole biscuits or make a yeast roll recipe that you know....do not waste ingredients and time on this recipe!!
