I love this recipe. I always receive rave reviews from catering clients. Like the earlier review, it is a very different texture than you would expect from a yeast product. However, the yeast is not acting as a leavener for texture, but rather a flavor enhancer.
Spoon Rolls
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.
Yield: Makes 14 rolls
Recipe from
Ingredients
- 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
Preparation
- 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.
Spoon Rolls Recipe at a Glance
- COURSE: Breads, Breakfast/Brunch
- CONVENIENCE: Kid-Friendly, Make-Ahead, 5 Ingredients or Less
- CUISINE: American, Southern
- COOKING METHOD: Bake
- PUBLICATION: Southern Living
More Recipes for Breads
-
Orange-Buttermilk Dinner Rolls
Cooking Light -
Brioche Rolls
Cooking Light -
Spiced Cinnamon Rolls with Maple Glaze
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy