SPOON ROLLS

this post may contain affiliate links. Please read my disclosure for more information.

Print Friendly, PDF & Email

Spoon Rolls

Spoon Rolls are so easy to make and so good. They go with anything and any meal. I have made these spoon 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:

Yummy Yeast Rolls

Fabulous Yeast Rolls

Pan Yeast Rolls (Made with Grits)

Don’t Forget to Pin Spoon Rolls!  Feel free to “share” by clicking on the Facebook, Pinterest or Twitter icons below.  You can print by clicking on the green printer icon below.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

Save

We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.