Weeknight Easy Rolls

No kneading, no rise time

Hands-on time: 15 minutes
Time to table: 40 minutes
Makes 12 rolls

• 1 package active dry yeast (1/4 ounce, 2-1/4 teaspoons)
• 2 cups warm water
• 1/4 cup sugar
• 1/4 cup vegetable oil
• 1 egg
• 4 cups bread flour, fluffed to aerate before measuring
• 2 tablespoons (yes, tablespoons) baking powder
• 2 teaspoons table salt
• Chopped fresh herbs such as chives, sage or rosemary, optional

Preheat oven to 425F. Grease the cups of a muffin tray with standard-size cups. Stir together the yeast and water, set aside.

In a large bowl, whisk together the sugar, oil and egg. Separately, stir together flour, baking powder and salt. With a wooden spoon, stir in the flour mixture a cup at a time until just mixed, adding a portion of the yeast-water mixture between additions.

Stir in herbs, if using. With two soup spoons, one to scoop and the other to scrape, fill the muffin tins. Bake for 20 minutes or until golden. Cool for 5 minutes. Best served hot but keep two to three days.