Spoon Rolls

Southern Living
Spoon RollsRecipe
These can be baked in any well-greased muffin pan, but as with cornbread, the cast iron creates a wonderfully crisp crust. If you're a fan of muffin tops, try baking these rolls in a drop biscuit pan.
Makes 14 rolls


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1 (1/4-ounce) envelope active dry yeast
2 cups lukewarm water (100° to 110°)
4 cups self-rising flour
1/4 cup sugar
3/4 cup butter or margarine, melted
1 large egg, lightly beaten


Combine yeast and 2 cups lukewarm water in a large bowl; let mixture stand 5 minutes.

Stir in flour and remaining ingredients until blended. Spoon into well-greased cast-iron muffin pans, filling two-thirds full, or into well-greased cast-iron drop biscuit pans, filling half full.

Bake at 400° for 20 minutes or until rolls are golden brown.

Note: Unused batter may be stored in an airtight container in the refrigerator for up to 1 week.

Created date

January 2004