Spoon Rolls
My cousin on my daddy’s side of the family Peggy Leach shared this really easy recipe. Mix the batter to keep in the refrigerator, and you can have hot rolls at a moment’s notice.
Servings
5
Servings
5
Ingredients
Instructions
  1. Dissolve the yeast in the warm water. Mix the butter and sugar with an electric mixer. Beat in the egg. Add the yeast and mix well. Gradually stir in the flour, until smooth. Pour into a 2-quart, greased, airtight bowl. Store tightly covered in the refrigerator overnight.
  2. The next day, preheat the oven to 350°F. Grease miniature muffin tins.
  3. Spoon the dough into the muffin tins and bake the rolls for 18 to 20 minutes, or until browned.
Recipe Notes

The batter will rise in the refrigerator. Do not punch down. Just dip by large spoonfuls to fill muffin cups. Any remaining batter can be stored in the refrigerator for a couple more days.
The batter may become thinner on the second day. Just stir it and add a bit more flour if needed.