Italian Spoon Rolls

Adapted from light & tasty magazine. No kneading required. Start at least 2 hours before you plan on serving.

In a large mixing bowl , dissolve yeast in warm milk.

Stir in 1 1 / 2 cups flour , sugar , italian seasoning , dill weed , salt , egg , and oil.

Beat until smooth.

Beat in enough of the remaining flour to achieve a slightly sticky , thick batter.

Do not knead.

Cover with a lint free towel and let rise in a warm place until doubled , about 45 minutes.

Spoon batter into muffin cups that have been coated with non-stick cooking spray.

Cover with a lint free towel and let rise in a warm place until doubled , about 30 minutes.

Bake at 400 for 13-18 minutes , or until golden brown.

Remove from pans to wire cooling racks.

active dry yeast, nonfat milk, all-purpose flour, sugar, italian seasoning, dill weed, salt, egg, canola oil