Spoon Rolls Recipe
Spoon Rolls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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."
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 25 min.

Ingredients

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

Directions

In a large mixing bowl, dissolve yeast in warm water. Let stand for 5 minutes. 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. Yield: 16 rolls.
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.
Originally published as Spoon Rolls in Reminisce Extra April 1994, p47

Nutritional Facts

1 each: 168 calories, 6g fat (4g saturated fat), 29mg cholesterol, 422mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 4g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1/2 cup butter or margarine, melted
  • 1 egg, beaten
  • 1/4 cup sugar
  • 4 cups self-rising flour
  1. In a large mixing bowl, dissolve yeast in warm water. Let stand for 5 minutes. 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. Yield: 16 rolls.
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.
Originally published as Spoon Rolls in Reminisce Extra April 1994, p47

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Reviews forSpoon Rolls

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Cubana1952 User ID: 1937608 224264
Reviewed Apr. 6, 2015

"These were a big hit at Easter. I used 2 cupcake pans and the batter yielded 19 rolls. They all went! I'm not a baker but I found this recipe to be very reliable. You do need to look for self-rising flour. I thought all flour was self-rising. The one I used is Aunt Jemima brand."

MY REVIEW
SKTerpstra User ID: 4231446 219950
Reviewed Feb. 7, 2015

"Phenomenal!!! Light, airy, buttery, moist rolls. Best my family's ever had....and so easy!"

MY REVIEW
4evermom User ID: 5515497 45072
Reviewed Dec. 26, 2011

"Love this recipe!!! Especially like that it stores in fridge so I can make fresh rolls daily. Just don't store in a tightly closed container like I did over the holidays. As my husband loosened the jar lid warped by the pressure built up as the yeast worked its magic, it exploded, bruising his hand and spewing sticky dough all over the room. It was really funny but we won't have a repeat performance!"

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