- 2 tablespoons butter
- 3 tablespoons Splenda sugar
- 1 cup hot water
- 1 (.25 ounce) package active dry yeast
- 1 egg, beaten
- 1 teaspoon salt
- 2 1/4 cups all-purpose flour
I have always been intimidated by using yeast. The idea of a ingredient that rises and suddenly has a life of it’s own sounded very unruly!
When it comes to cooking, I like what’s predictable. But, I’ve found that in order to become a rockstar in the kitchen, you have to take risks.
So for Thanksgiving, I went out on a limb and made these super easy yeast rolls….the result? Fantastic! Raves from the guests!
I used Splenda granulated sugar to make them healthy and accommodate my diabetic father in law. I did’t miss the sugar at all!
- Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
- In a large bowl, mix the shortening, Splenda sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
- Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
- Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.