Sinfully good Spoon Rolls

I love yeast rolls.  But I hate having to wait for them to rise, shape them, let them rise again, blah, blah, blah.  I want the taste of a yeast roll without having to play the rising game.  And so, when I stumbled across this recipe in an old cookbook, I think I almost passed out with excitement!  These babies have that delicious yeast flavor, but without all the fuss – all you need is a mixing bowl/mixer and a muffin pan.  They are amazingly easy.  They are amazingly good.  Seriously.  You’ll thank me.

Spoon Rolls

  • 2 cups warm water
  • 1 package dry yeast
  • 1 egg, well beaten
  • 1/3 cup sugar
  • 3/4 cup shortening, melted and cooled slightly
  • 4 cups self rising flour
  • melted butter, optional

In a large mixing bowl (or bowl of a stand mixer), dissolve yeast in warm water.  Add beaten egg, sugar, shortening, and flour.  Mix well.  Cover bowl with plastic wrap and refrigerate for at least 2 hours.  Drop dough by spoonfuls into greased muffin tins.  Bake at 425 degrees for 15-20 minutes, or until a light golden brown around the edges.  Brush tops of rolls with melted butter, if desired.  Serve warm.

 

 

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