"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."
- 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
- 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. Yield: 16 rolls.
Originally published as Spoon Rolls in Reminisce Extra April 1994, p47
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