Thursday, August 13, 2009

Granny's Spoon Rolls

My husband's grandmother, Della Maude Hawkins, shared a recipe with me many years ago for a quick bread that she called Spoon Rolls. They are delicious and I thought you would enjoy trying these light, flavorful rolls. Granny is gone now, but her recipe remains a favorite of ours, and the recipe is often requested by company.

Granny's Spoon Rolls
4 cups self-rising flour
2 cups lukewarm water
1 pkg. dry yeast
1 egg
1/4 cup sugar
3/4 cup cooking oil

Mix all ingredients in a large bowl with a tightly-fitting lid (like a Rubbermaid or Tupperware container); refrigerate overnight. Spoon into greased muffin tins (until about 3/4 full). Bake at 400 degrees for 20 minutes or so, until lightly browned. Makes about 2 dozen.

*Use a large bowl, as mixture expands in the fridge.
**This batter will last 2-3 days in the fridge. Just make as many as you need for a meal and keep the rest for later.

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