I found this recipe in a Southern Living Annual Recipe Cookbook. I knew I had to try it when I noticed that you don't have to let it rise! It said that you could store it in the refrigerator for up to a week. I baked up half and put the rest of the batter in a bowl with Saran Wrap in the refrigerator. This recipe uses Self-rising Flour, which I never buy, so I've included my recipe for that. These rolls taste like a cross between a muffin and a roll. They were a hit with butter and jam.
Make-Ahead Spoon Rolls
1 tablespoon yeast
1 teaspoon sugar
2 cups warm water
4 cups self-rising flour*
1/4 cup sugar
3/4 cup butter, melted and cooled
1 egg, lightly beaten
Pinch of salt
Heat oven to 400 degrees. Spray 2, 12 cup muffin tins with Pam.
Combine the first 3 ingredients in a large bowl; let mixture stand for 5 minutes. Stir in the flour and the next 6 ingredients until blended. Spoon into muffin pans, filling 2/3 full. Bake for 20 minutes or until golden brown.
*Make Your Own Self-rising Flour
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Whisk until well mixed.
2 comments:
You've been over here cooking up a storm my friend. These rolls sound sooo interesting. No rise? Gotta try!
I'm going to try these rolls - they sound easy, which is exactly my cooking style, and we love muffins at my house. If you are interested in yeast breads, there is this book called Artisan Bread in Five Minutes a Day that is phenomenal! - Kathy
Kathy Wilcox is a collector of great recipes who loves to feed tasty meals to her family & friends. She is the author of "The Makings of a Great Meal" at www.agreatmeal.blogspot.com.
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