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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
These delicious Spoon Rolls are super easy to make!
Servings: 18 muffins
- 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.
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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.
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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).
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Bake in preheated 350 degree oven for 30 – 35 minutes checking for doneness as ovens vary. Makes about 18 muffins.
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