Best Quick And Easy Spoon Rolls Recipes

SOFT NO KNEAD DINNER ROLLS

Steps:

• Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
• Place flour, remaining sugar and salt in a bowl. Mix to combine.
• Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.
• Mix until combined with wooden spoon - it will be like a thick muffin batter. Not pourable, but thick and sticky.

QUICK AND EASY SPOON ROLLS

Steps:

• In large bowl, whisk together flour, sugar,yeast and salt.
• On stove or in microwave, heat water and butter together until butter is melted and mixture is 120 - 130 degrees.
• With dough whisk or large wooden spoon, stir into flour mixture along with beaten egg until blended. The dough will be very sticky.
• Cover and let rise until doubled, about 35 to 45 minutes.
• Stir dough down (just a few strokes). With a 1/4 c measure, scoop dough into well-greased muffin tins. (you can use cooking spray instead of greasing). Fill tins 2/3 full.
• Let rise, uncovered, 20 to 30 minutes, or until dough has risen to the top of the cups.
• During the last 15 minutes, heat oven to 400 degrees.
• Bake 20 minutes, or until rolls are golden brown.
• Let stand 5 minutes before removing from tins.

SPOON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add butter, egg and sugar; mix well. Stir in flour until thoroughly combined (batter will be soft). Cover and refrigerate overnight. , Spoon batter into greased or paper-lined muffin cups. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

SPOON ROLLS

Steps:

• Combine yeast and 2 tbsp water in a bowl; let stand 5 minutes.
• Combine yeast mixture, oil and remaining ingredients in a large bowl; stir until smooth.
• Cover tightly& refrigerate at least 4 hours or up to 4 days.
• When ready to use, preheat oven to 350F.
• Stir batter& spoon into greased muffin pans, filling 3/4 full.
• Bake 25 minutes or until golden.
• NOTE: You can substitute regular flour for self-rising flour, but be sure to add 1 1/2 tsp baking powder and 1/2 tsp salt for each cup of regular flour (for this recipe, add 6 tsp baking powder& 2 tsp salt).

SPOON ROLLS

Steps:

• Dissolve yeast in warm water (using wood or plastic spoon and plastic or glass bowl) Add remaining ingredients as listed.
• Grease muffin pan, or spray with pam.
• Fill each muffin space 1/2 full.
• Bake on 425 F.
• about 20 minutes.
• Mixture will be soupy and will not need to rise.
• If you don't want to bake all of these at the same time, the dough may be kept in the refrigerator for several days.

SPOON ROLLS

Steps:

• 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.
• The next day, preheat the oven to 350 degrees F. Grease miniature muffin tins.
• Spoon the dough into the muffin tins and bake the rolls until browned, 18 to 20 minutes.