Italian Spoon Rolls - cooking recipe

Ingredients

1 (1/4 ounce) package active dry yeast or 2 1/4 teaspoons active dry yeast
1 1/2 cups nonfat milk, warm (110 -115 degrees)
3 - 3 1/2 cups all-purpose flour, divided
1/4 cup sugar
2 teaspoons italian seasoning
1/2 teaspoon dill weed
3/4 teaspoon salt
1 egg, lightly beaten
1/4 cup canola oil

Preparation

In a large mixing bowl, dissolve yeast in warm milk.
Stir in 1 1/2 cups flour, sugar, Italian seasoning, dill weed, salt, egg, and oil.
Beat until smooth.
Beat in enough of the remaining flour to achieve a slightly sticky, thick batter.(I used all of the flour).
Do not knead.
Cover with a lint free towel and let rise in a warm place until doubled, about 45 minutes.
Spoon batter into muffin cups that have been coated with non-stick cooking spray.
Cover with a lint free towel and let rise in a warm place until doubled, about 30 minutes.
Bake at 400\u00b0 for 13-18 minutes, or until golden brown.
Remove from pans to wire cooling racks.