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)
White granulated sugar
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.
Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine!
- 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.
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.
Click to follow us on Instagram.
Don’t Forget to Pin Spoon Rolls!
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.