In addition to cooking Creole Pasta and Sautéed Swiss Chard for our end-of-summer celebratory dinner, John and I also enjoyed these quick-and-easy rolls. My mother-in-law gave me the recipe, which she originally obtained at a WeightWatchers meeting long ago. I liked that they had “easy” in the title, especially as we would have several dishes in progress at once.
I did not have any self-rising flour on hand, so I used the self-rising flour substitute that my mother had once given me in connection with her buttermilk biscuit recipe. The substitution did not appear to affect the rolls in any way. The batter was very, very sticky, though, and would not spread out in the bottom of the muffin tins. Instead, a blob of batter sat rather oddly in each one. Yet as the rolls baked, the batter did fill out in the tins as the rolls rose. Each roll still ended up being on the small side, but this was perfect for this meal, considering the heaviness of the pasta. John and I both enjoyed the rolls, which had a slight biscuit-y texture. We rated them 3.5 stars.
Butter-flavored cooking spray
1 cup self-rising flour*
½ cup fat-free milk
1½ TB plain nonfat yogurt
1. Preheat oven to 425°F. Spray 8 tins of a muffin pan with cooking spray.
2. Stir flour, milk, and yogurt together. Place batter in tins, and put water in any unused tins to prevent rolls from burning.
3. Spray top of rolls with cooking spray. Bake 10-13 minutes.
Yield: 8 servings (serving size: 1 roll). Per serving, 2 PointsPlus.
*1 cup self-rising flour = 1 cup all-purpose flour, 1 tsp baking powder, ½ tsp salt