Self -Rising Rolls

Do you want a quick roll recipe? 

These are absolutely delicious, and they remind me of a mix between a biscuit and a muffin.  They turn out light and fluffy and they are so easy!  They do not even need to rise even though you use yeast.  I got the recipe from Heather Dickinson who is an excellent cook.

Self-rising Rolls

In a small-medium bowl, dissolve 1 heaping Tablespoon of yeast (or 1 package) in 2 cups of warm water (not too hot, not too cold!)

In a large bowl:
Melt 3/4 cup of margarine or butter (a stick and a half) in microwave.
Add: 1/4 cup of sugar (she always uses 1/2 cup, but it might rise higher with less sugar.)
1 egg
4 cups of self-rising flour (or just add 2 teaspoons of salt and 4 teaspoons of baking powder to 4 cups of regular all purpose flour)
Add the yeast/water mixture, stir well, and spoon into well greased muffin tins.  Bake at 400 for 15 minutes or until lightly browned. 

THESE DO NOT HAVE TO RISE, even when the dough is cold!  You may refrigerate dough for 1 week, pull out, and spoon into well-greased muffin cups, and bake!

(Since this is the week before Thanksgiving, I am thinking these are great to make ahead!)