Last-Minute Dinner Rolls

June 5, 2007

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Okay, so none of us has time every night to bake baguettes. Here’s a fine alternative. I promise, you’ll have these dinner rolls on the table in 20 minutes. These come with a great story, and it’s not mine—it’s Emily’s. Her HVAC repair guys are dedicated cooks, always arguing about Food Network shows. One hot summer day, they were standing around their truck swapping recipes, when one of them said, ‘You want a killer dinner roll … talk to Dennis.’ Dennis ambled over, hiked one booted foot up on the tailgate, leaned in, and said, ‘I’ll tell it like it is. You gotta use White Lily flour.’ Here’s his recipe. You’ll love it! SAM

1 cup self-rising White Lily flour
1 cup milk
2 tablespoons mayonnaise

Preheat the oven to 400 degrees F. Lightly grease a 12-cup muffin tin.

With a fork, stir the milk into the flour until just blended. Add the mayonnaise and stir until just blended. Do not overwork the dough. Divide evenly among the cups in the prepared muffin tin. Bake for 18 minutes.
Makes one dozen rolls.

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