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Rolls: Quick Tarragon Yeast Rolls




Source of Recipe


Karin Calloway


List of Ingredients




2 1/2 cups flour, divided
1 teaspoon salt
1 package rapid rise yeast
1 tablespoon parsley flakes
1 teaspoon dried tarragon
1 teaspoon celery seed
2 tablespoons sugar
1 egg
2 tablespoons vegetable oil
1 cup warm water



Recipe



Preheat oven on Convection Bake to 350 degrees.

Combine 1 1/2 cups flour with the remaining dry ingredients. Add the oil, egg and warm water and beat on low speed with an electric mixer for 30 seconds. Beat on high for 3 minutes. Stir in remaining 1 cup of flour.

Spray muffin tins with non-stick spray and spoon in the batter, filling 6 to 8 muffin cups. Let rise in a warm place until double, about 15 minutes to 30 minutes.

Bake muffins for 10 to 12 minutes, until puffed and lightly browned on top. Remove from muffin tins and serve

Makes 6 to 8 rolls.