The one thing my Mom never
liked to make was homemade
Breads or Rolls. I think it might
have had something to do with her
having (7) children running around
all the time, working a part time job
away from the home plus being
a dance teacher the other half
of the day! (Lol) I dont think she
wanted to spend the time tending the
dough and making sure she punched
it down or let it rise to just the perfect
amount of time. Well I am pretty sure
if she would have found this recipe
she would have made them
as often as she could.
With all the taste of homemade
yeast rolls in half the time.
Easy Spoon Rolls
1 Envelope Active Dry Yeast~(I use Red Star)
2 C. Warm Water
1/2 tsp. Salt
1/4 C. Sugar
3/4 C. Butter~ melted
1 Egg
4 C. Self Rising Flour
Preheat oven to 400
In a large bowl combine the warm water
salt and yeast. Let bloom for 5 minutes.
Combine the melted butter, sugar
and egg together until smooth.
Add this then to the yeast mixture.
Stir in the flour, mix well with
just a spoon. No need to knead dough.
Just “spoon” dough into sprayed
cupcake tin with your finger
and of course a spoon.
* I use a Texas sized muffin pan
so it made 1 dozen. However
if you choose to use a standard
size muffin pan you should be
able to get 2 dozen rolls
out of this recipe.
Bake for 20 minutes.
Flip hot rolls onto a wire rack.
Serve warm with butter/ jam.
Home baked goodness,
Lark
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Jessica, After they are baked yes they can be. However don’t I dont recommend it. I just dont feel they freeze well….I am not sure if that is due to them never having a rise time, they just seem to “crumble” to me after they thaw. They do toast well,though! 😉
Could these be frozen? Just wondering 🙂
Oh I love love love this idea! Printing now…making soon. Thanks!