Makes 14 rolls

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.

How to Make It

Step 1

Combine yeast and 2 cups lukewarm water in a large bowl; let mixture stand 5 minutes.

Step 2

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.

Step 3

Bake at 400° for 20 minutes or until rolls are golden brown.

Step 4

Note: Unused batter may be stored in an airtight container in the refrigerator for up to 1 week.

Ratings & Reviews

LadySkye's Review

January 16, 2013

Jacjacp's Review

December 07, 2011
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.

Virginiastap's Review

November 16, 2011
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!!