There is double pleasure when making and serving these little rolls. They are not only delicious, but the batter (when refrigerated) can be kept up to one week. You can serve these throughout the week without any additional prep work on your part!
This recipe will make 18 - 24 rolls
1 pkg. dry yeast
2 cups warm water (105 - 115 degrees )
1/4 cup sugar
4 cups self-rising flour
3/4 cup oil
Suggested toppings: grated cheese, dried dill, sesame seeds, caraway seeds, Italian seasoning, parsley
Mix together yeast, warm water and sugar. Set aside for 5 minutes.
Add egg, mixing with a whisk. Add flour, mixing well. Blend in oil. (Batter will be thin!)
Spoon batter into greased muffin tins 1/2 to 3/4 full. Bake 7 - 8 minutes. Sprinkle with toppings if desired, and return to oven. Bake 3 - 7 minutes longer. Refrigerate unused batter. Stir well each time batter is used.