Recipe: Basil Batter Rolls (Biltmore Estate)

BASIL BATTER ROLLS

2 packages active dry yeast
1 1/2 cups warm water (105 to 115 degrees F)
1/3 cup shortening
1/4 cup sugar
1 1/2 teaspoons salt
1 large egg
4 cups unbleached flour, divided
2 tablespoons pesto
2 cloves garlic, minced
Cooking spray
Melted butter or margarine, optional

Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.

Combine yeast mixture, shortening, sugar, salt, egg and 2 cups flour in a large mixing bowl; beat at medium speed with an electric mixer until well-blended. Stir in pesto and garlic. Gradually stir in enough remaining flour to make a soft dough. (Dough will be sticky, but there's no need to knead.)

Cover and let rise in a warm place (85 degrees F), free from drafts, for 50 minutes or until doubled in bulk.

Stir dough and spoon into greased muffin cups, filling each half full. Spray roll tops with cooking spray; cover and let rise in a warm place, free from drafts, 45 minutes.

Preheat oven to 375 degrees F.

Bake at 375 degrees F for 15 minutes or until golden. Brush tops with melted butter, if desired.

Makes 18 rolls
Source: Bounty Of Biltmore Cookbook