Grandmother’s Spoon Rolls
These were my grandmother’s favorite roll to make if company was coming. She could make the dough ahead of time and keep in the refrigerator for several days. She would serve these with meals as a dinner roll or even sometimes in the mornings with homemade honey butter with eggs, bacon or sausage.
Ingredients
- 1 pkg. dry yeast
- 1-1/2 sticks melted oleo (can use real butter)
- 1 egg
- 2 cups warm water
- 1/2 cup sugar
- 4 cups self rising flour
Directions
Place yeast in 2 cups of warm water
Melt oleo then cream with sugar in a large bowl
Add beaten egg
Add dissolved yeast to cream mixture
Then add flour and stir until well mixed.
Bake at once or put in airtight container and keep refrigerated.
To bake drop by spoonfuls into well greased 2-1/2″ muffin tins and bake at 350 degrees
Batter does not need to rise before baking or putting in refrigerator for future use. Keeps several days.
Equipment
- Measuring cups, wet and dry
- Large mixing bowl
- 2-1/2″ muffin tins
- Spoons
- Whisk
- Small pan
- Airtight container