|

Make-Ahead Spoon Rolls

ByLaura
Make-Ahead Spoon Rolls | realmomkitchen.com
This post may contain affiliate links.
Jump to Recipe Print Recipe

This is a recipe that I found in an issue of Southern Living.  These make-ahead spoon rolls are yummy and different.  They have a texture that is kind of like a cross between a yeast roll and a muffin.  The rolls are quick to make, they take about 30 minutes.  They also have some nice flavor with the addition of Italian seasoning and garlic powder.  The batter may also be kept in the refrigerator covered for up to one week.  This way you can have hot rolls when ever you want them.

Here is what you need to make the

Make-Ahead Spoon Rolls

  • ACTIVE DRY YEAST
  • SUGAR
  • WATER 
  • SELF-RISING FLOUR
  •  SUGAR
  •  BUTTER
  •  EGG
  •  SALT
  •  ITALIAN SEASONING
  •  GARLIC POWDER 
  • BAKING SPRAY

Make-Ahead Spoon Rolls

Real Mom Kitchen

No ratings yet
Print Recipe Pin Recipe
Calories

Ingredients
  

  • 1 1/4 oz envelope active dry yeast
  • 1 tsp sugar
  • 2 cups lukewarm water 100° to 110°
  • 4 cups self-rising flour
  • ¼ cup sugar
  • ¾ cup butter melted and cooled
  • 1 large egg lightly beaten
  • Pinch of salt
  • 2 tsp Italian seasoning
  • ¼ tsp garlic powder
  • baking spray

Instructions
 

  • In a large bow, mix yeast, 1 tsp sugar, and  water together. Allow to rest for 5 minutes.
  • Stir in flour, 1/4 cup sugar, butter, egg, salt, Italian seasoning, and garlic powder until blended. Spoon into muffin pans coated with baking spray, filling two-thirds full.
  • Bake at 400° for 20 minutes or until rolls are golden brown.

Notes

How to make you own self rising flour. For every one cup of flour add:
1 1/4 tsp baking powder
1/8 tsp. salt
Tried this recipe?Let us know how it was!
Laura

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

4 Comments

  1. I made this recipe soon after I saw it on this site. I managed to successfully cut the recipe in half as 24 was a bit too many rolls for 2 people. Anyway I made six for spaghetti and then put the remaining batter in the fridge for a week and made the remaining 6 for lasagna. The rolls still came out tasty a week later!

    Reply

  2. I saw these yesterday and decided to make them for dinner last night, mostly becuase they only took 30 mins to make. These were awesome, even my fiancee was super impressed. 😀

    Reply

  3. I’ve been making these rolls for over 30 years. They’re a great quick go-to and a good thing to have on hand to have hot bread for two people for a couple of days or so instead of making 3-6 dozen regular rolls.

    Reply