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Spoon Rolls

5 | 3 Reviews
Total Time:Prep: 15 min. + rising Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Oma Rollison, El Cajon, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 22, 2022

"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."

If Cooking for Two: Freeze baked rolls in freezer bags; thaw and reheat as needed.

Self-rising Flour-1 cup

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.
TEST KITCHEN APPROVED

Spoon Rolls

5 | 3 Reviews Add your review
Yield:16 rolls
Prep:15 min
Cook:25 min
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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
Text Ingredients
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Directions

  1. 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.
  2. Spoon batter into 16 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.

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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