Preheat oven to 450F
Lightly grease muffin tins (approximately 2 24 standard size muffin cups or 12 deep) and ice cream scoop.
I make this with my Kitchen Aid stand mixer with dough hook on low speed.
Dissolve yeast, sugar, and warm water together and let sit about 5 minutes or until it becomes bubbly.
In another bowl, mix together flour and salt.
Add flour mixture, egg, and oil to yeast mixture
Mix until all ingredients are well incorporated.
May let rise approx 20 min, or can skip this stepl
Mix down, then drop by scoopfuls into muffin cups.
Let rise approximately 20 minutes or until doubled in size.
Bake ifor approximately 15-22 minutes or until lightly browned on top.
Brush with butter while hot.
Best served hot.
It is ok if they are very slightly doughy when first out of the oven. They will become soft and fluffy quickly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (66g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 110 (48%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 50.6mg||16 %|
|Sodium 20.9mg||1 %|
|Potassium 52.6mg||1 %|
|Total Carbohydrate 29.4g||9 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 29.2g|
|Protein 2.1g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 230
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