• April 19, 2022

SPOON ROLLS

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Spoon Rolls - The Southern Lady Cooks

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.

Spoon Rolls - The Southern Lady Cooks

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.

Spoon Rolls - The Southern Lady Cooks

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Print Recipe

5 from 1 vote

Spoon Rolls

These delicious Spoon Rolls are super easy to make!
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: bread
Cuisine: American
Keyword: Spoon Rolls
Servings: 18 muffins

Ingredients

  • 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.

Instructions

  • 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.
  • 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).
  • Bake in preheated 350 degree oven for 30 – 35 minutes checking for doneness as ovens vary. Makes about 18 muffins.

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