Herbed Batter Rolls

I found this recipe on Allrecipes a while ago. It is one of my favorite recipes for herb rolls! One of the BEST things about this recipe is that you don't have to knead it on your counter. You use one bowl the entire time.

Ingredients:

• 1 tablespoon active dry yeast
• 1 cup warm water
• 1/2 teaspoon sage
• 1/2 teaspoon dried tarragon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons white sugar
• 1 teaspoon salt
• 1 egg
• 2 tablespoons butter, cut into small pieces
• 2 1/4 cups all-purpose flour, divided

Directions:

1. In a large mixing bowl dissolve yeast in warm water. Add the sage, tarragon, nutmeg, sugar, salt, egg, butter or margarine and 1 cup of the flour. Using a wire whisk, beat until smooth. Stir in remaining 1 1/4 cups flour with a wooden spoon and beat until smooth. Scrape batter from sides of the bowl, cover with a damp cloth and let rise in a warm place for about 30 minutes or until doubled in volume.
2. Deflate batter by Stirring with a wooden spoon. Lightly grease one 8 cup muffin pan. Scoop batter into the prepared muffin pan. Fill each cup slightly more than 1/2 full; set aside in a warm place and let rise for about 15 to 20 minutes or until doubled. Preheat oven to 400 degrees F (200 degrees C).
3. Bake in the preheated oven for 15 to 20 minutes or until golden. Serve warm.

Notes about this recipe:

1. I only heat the oven to 375 degrees and they are usually done right at 15 minutes.
2. I like to add 1/2 tsp of rosemary as well.
3. I almost always do all wheat flour instead of white.