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Spoon Rolls

"THE BATTER for these rolls may be stored in the refrigerator for up to 4 days, so this is a great way to treat your family to homemade rolls without the extra preparation each time. My mother raised eight children, and we had these delicious 'from-scratch' rolls often."
  • Total Time
    Prep: 15 min. + rising Bake: 25 min.
  • Makes
    16 rolls

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1/2 cup butter, melted
  • 1 egg, beaten
  • 1/4 cup sugar
  • 4 cups self-rising flour

Directions

  • In a large bowl, dissolve yeast in warm water. Add butter, egg and sugar; mix well. Stir in flour until thoroughly combined (batter will be soft). Cover and refrigerate overnight.
  • Spoon batter into greased or paper-lined muffin cups. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
If Cooking for Two: Freeze baked rolls in freezer bags; thaw and reheat as needed.
Editor's Note
As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutrition Facts
1 each: 168 calories, 6g fat (4g saturated fat), 29mg cholesterol, 422mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 4g protein.

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