SPOON ROLLS
Spoon rolls are easy to make and so good. These rolls 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.
Spoon rolls simple ingredients:
Active dry yeast (1/4 ounce)
Warm water
White granulated sugar
Egg
Self-rising flour
Butter
I used to make this bread up and keep it in the fridge and just pinch off what I need and make rolls for dinner. It’s such a wonderful recipe to have on hand and like I said above it freezes well too. I like mine to form a little crust on top so I turn on the broiler at the end of cooking for just a few seconds to brown them up.
Recipe Feedback: “Thank you for bringing this recipe back into my life. In the 70’s, when I was a young mom, these rolls could be found on every potluck and dinner table in the South. I so enjoyed making…and eating them again! They are delicious.” – Elaine
Full recipe in printable recipe card below.
Tips on Yeast: One 1/4 (0.25) ounce packet of dry equals 2+1/4 teaspoons. Always use warm water to activate yeast, hot water will kill it. There are 2 kinds of yeast. Dry active yeast must be activated in warm water but instant yeast can be added directly to your recipe. Always check the expiration date on the packet.
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Spoon Rolls
Ingredients
- 1 package active dry yeast 1/4 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.
Instructions
- 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.
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I never have self-rising flour-how much baking powder and salt do I add? These sound so good and easy!
https://thesouthernladycooks.com/make-your-own-self-rising-flour/
AS A NEWLY-WED IN THE 60S, A FRIEND GAVE ME THIS RECIPE and I kept a covered bowl of dough in the fridge for impromptu meal additions. My husband was a big eater, so it took a lot of food on the table to fill his appetite. And he didn’t carry a lunch to work, so he was always starving by dinner time. It was so convenient to keep the dough in the fridge and fast to the table, plus so delicious with melting butter running down your hand. Strawberry Rhubarb jam from my mother’s kitchen made a perfect topping for a quick dessert or in later years, a filling extra for my hungry kids between play breaks. Wonderful memories! Thank you, I had lost her recipe card but will always remember her name all these decades later. It was also the beginning of all my years of making and selling yeast breads to help pay the bills.
What wonderful memories, thank you so much for sharing!
I don’t keep self rising flour in my pantry. Can I make my own by adding baking powder & salt? TY for a reply.
https://thesouthernladycooks.com/make-your-own-self-rising-flour/
Thank you for bringing this recipe back into my life. In the 70’s, when I was a young mom, these rolls could be found on every potluck and dinner table in the South. I so enjoyed making…and eating them again! They are delicious.
Thank you so much for your kind comment. We’re so happy you enjoyed them!!
Why the yeast AND self-rising flour?? Thanks
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.
English muffins are made the same way as one example of using both. It likely improves oven spring.