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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)

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  1. Why the yeast AND self-rising flour?? Thanks

    • The Southern Lady says:

      Hi Bill, This recipe for spoon rolls is a very old recipe and has been around many years. The only reason I can think of is that it would have twice the leavening power and the rolls should rise up more. They should also have more salt using both ingredients. I have noticed this in other very old recipes in old cookbooks. Today, you seldom see this in a recipe.

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