Spoon Rolls

1 pkg. dry yeast
2 c. very warm water
1/4 c. sugar
1 egg
1 1/2 sticks butter, melted
4 c. self-rising flour

Place yeast in water. Cream melted butter with sugar in large bowl. Add beaten egg and dissolved yeast to creamed mixture. Stir in flour until well mixed. Place in airtight bowl and keep in refrigerator. To bake, drop by spoonfuls into well-greased 2-1/2” muffin tins. Bake in 350° oven for about 20 minutes. Mixture keeps for several days.

up arrow