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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.

Southern Living FEBRUARY 2004

  • Yield: Makes 14 rolls

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.

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