SPOON ROLLS

The batter for these rolls may be stored in the refrigerator for up to 4 days, so you can bake them as you need them.

1 package (1/4 oz.) active dry yeast
2 cups warm water (110-115 degrees)
1/2 cup butter or margarine, melted
1 egg, beaten
1/4 cup sugar
4 cups self-rising flour

In a large mixing bowl, dissolve yeast in warm water. Let stand for 5 minutes.

Add butter, egg and sugar; mix well.

Stir in flour until thoroughly combined (batter will be soft). Cover and refrigerate.

When ready to bake, spoon batter into greased or paper-lined muffin cups.

Bake at 375 degrees for 25-30 minutes or until golden brown.

Tip: Freeze baked rolls in freezer bags; thaw and reheat as needed.

Yield: 16 rolls