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Spoon Rolls are so easy to make and so good. They go with anything and any meal. I have made these rolls for years but had forgotten all about them until I ran across my recipe recently. The dough will keep up to a week in the refrigerator and you can reheat the rolls or freeze them.
1 package active dry yeast (.75 ounce)
2 cups warm water
2 tablespoons white granulated sugar
1 egg, beaten
4 cups self-rising flour
1 1/2 sticks butter or 12 tablespoons or 3/4 cup, melted.
Empty package of yeast into a large mixing bowl. Add the 2 cups warm water, 2 tablespoons sugar, beaten egg, 4 cups self-rising flour and melted butter mixing after each addition. You can do this with a mixer or a spoon. CAUTION: If your melted butter is hot, let it cool to warm before adding so as not to kill the yeast in the dough. Spray a 12 cup muffin pan with cooking spray. Fill cups 1/2 to 3/4 full. Let dough rise in pan about 20 minutes. (It won’t rise a lot). Bake in preheated 350 degree oven for 30 – 35 minutes checking for doneness as ovens vary. Makes about 18 muffins. Enjoy!
Don’t forget to check out these roll recipes, too:
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