SPOON ROLLS

Spoon Rolls image

Provided by Mary Scheffert

Time 40m

Yield 24 rolls, 24 serving(s)

Number Of Ingredients 7

1 package active dry yeast
2 tablespoons water (105-115F)
1/2 cup vegetable oil
1/4 cup sugar
1 egg, beaten
4 cups self-rising flour (see note below)
2 cups warm milk or 2 cups water (105-115F)

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).

Nutrition Facts : Calories 138.9, Fat 5.7, SaturatedFat 1.1, Cholesterol 11.7, Sodium 277.6, Carbohydrate 18.6, Fiber 0.6, Sugar 2.1, Protein 3.1