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Recipe(tried): Spoon Rolls (no-knead refrigerator rolls)

Breads - Yeast Breads
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
MsgID: 0216482
Shared by: Nikki A. Richards, Atlanta Ga
In reply to: ISO: Bake ahead rolls - help!
Board: All Baking at Recipelink.com
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Reviews and Replies:
1 ISO: Bake ahead rolls - help!
  Angie W., Missouri
2 re: Bake ahead rolls
  CASS - LAS VEGAS
3 Recipe(tried): Spoon Rolls (no-knead refrigerator rolls)
  Nikki A. Richards, Atlanta Ga
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