1. In a large mixing bowl, dissolve yeast in warm milk. 2. Stir in 1 1/2 cups flour, sugar, Italian seasoning, dill weed, salt, egg, and oil. 3. Beat until smooth. 4. Beat in enough of the remaining flour to achieve a slightly sticky, thick batter.(I used all of the flour). 5. Do not knead. 6. Cover with a lint free towel and let rise in a warm place until doubled, about 45 minutes. 7. Spoon batter into muffin cups that have been coated with non-stick cooking spray. 8. Cover with a lint free towel and let rise in a warm place until doubled, about 30 minutes. 9. Bake at 400° for 13-18 minutes, or until golden brown. 10. Remove from pans to wire cooling racks. ---------------------------------------------------------------------------
Nutrition
Ingredients
