SPOON ROLLS
"THE BATTER for these rolls may be stored in the refrigerator for up to 4 days, so this is a great way to treat your family to homemade rolls without the extra preparation each time. My mother raised eight children, and we had these delicious 'from-scratch' rolls often."
Provided by Taste of Home
Time 40m
Yield 16 rolls.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast in warm water. Add butter, egg and sugar; mix well. Stir in flour until thoroughly combined (batter will be soft). Cover and refrigerate overnight. , Spoon batter into greased or paper-lined muffin cups. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 168 calories, Fat 6g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 422mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
SPOON ROLLS
These delicious Spoon Rolls are super easy to make!
Provided by The Southern Lady
Categories bread
Time 1h
Number Of Ingredients 6
Steps:
- Empty package of yeast into a large mixing bowl. Add the 2 cups warm water, 2 tablespoons sugar, beaten egg, 4 cups self-rising flour and melted butter mixing after each addition. You can do this with a mixer or a spoon. CAUTION: If your melted butter is hot, let it cool to warm before adding so as not to kill the yeast in the dough.
- Spray a 12 cup muffin pan with cooking spray. Fill cups 1/2 to 3/4 full. Let dough rise in pan about 20 minutes. (It won't rise a lot).
- Bake in preheated 350 degree oven for 30 - 35 minutes checking for doneness as ovens vary. Makes about 18 muffins.
SPOON ROLLS
Provided by Trisha Yearwood
Categories side-dish
Time 8h30m
Yield 5 dozen mini rolls
Number Of Ingredients 6
Steps:
- Dissolve the yeast in the warm water. Mix the butter and sugar with an electric mixer. Beat in the egg. Add the yeast and mix well. Gradually stir in the flour until smooth. Pour into a 2-quart, greased, airtight bowl. Store tightly covered in the refrigerator overnight.
- The next day, preheat the oven to 350 degrees F. Grease miniature muffin tins.
- Spoon the dough into the muffin tins and bake the rolls until browned, 18 to 20 minutes.
SPOON ROLLS
Easy & quick, these rolls are a nice addition to any meal. Mix up the batter on the weekend, then you can have fresh rolls any night of the week!
Provided by Mary Scheffert
Categories Yeast Breads
Time 40m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 7
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
SPOON ROLLS (BREAD ROLLS)
From the "Southernliving Christmas Cookbook". I ma keeping here for safe keeping. An easy bread roll recipe. Time does not include chilling time.
Provided by cookingpompom
Categories Breads
Time 32m
Yield 20 rolls, 20 serving(s)
Number Of Ingredients 7
Steps:
- Combine yeast with the warm water in a 1 cup liquid measuring jug:let stand for 5 minutes.
- Stir yeast mix, oil and remainging ingredients in a large bowl. Stir until smooth. Cover tightly and chill for at least 4 hours or up to 4 days.
- Stir batter, spoon into greased muffin pans, filling 3/4 full.
- Bake at 350oF for 25 minutes or until golden.
Nutrition Facts : Calories 169.2, Fat 6.8, SaturatedFat 1.4, Cholesterol 14, Sodium 16.2, Carbohydrate 22.9, Fiber 0.8, Sugar 2.6, Protein 3.8
SPOON ROLLS
I found this recipe in a cookbook that was sold by our local telephone company. It is great because I can make it up and cook the rolls as I need them.
Provided by Jellyqueen
Categories Yeast Breads
Time 30m
Yield 2 dozen rolls, 12 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve yeast in warm water (using wood or plastic spoon and plastic or glass bowl) Add remaining ingredients as listed.
- Grease muffin pan, or spray with pam.
- Fill each muffin space 1/2 full.
- Bake on 425 F.
- about 20 minutes.
- Mixture will be soupy and will not need to rise.
- If you don't want to bake all of these at the same time, the dough may be kept in the refrigerator for several days.
GOOFY BREAD ROLLS
This wonderful Bread Roll recipe is a true no fail. It was given to me by Auntie Pearl back in the 80's. These are the number one request at any family gathering.
Provided by BakinAreUs
Categories Breads
Time 1h45m
Yield 20 Rolls, 5-8 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve yeast in 1/2 warm water with one tsp of the sugar and let proof.
- Warm the milk and place into mixer bowl. Melt Butter in microwave. Add butter, baking powder, eggs, remaining sugar, and butter to mixing bowl.
- Start mixer and gradually add flour. When the dough is still creamy add the yeast mixture. Continue mixing and adding flour until a nice sticky dough is achieved.
- Knead on a floured board about 15 times. Place dough in a oiled bowl turning once to coat. Let rise until double. (About 1 hour).
- Form rolls and place in a large rectangular pan. 15"x11"x2". Let rise again until almost double.
- Bake at 375 for 15 minutes or until nicely browned.
SPOON ROLLS
Make and share this Spoon Rolls recipe from Food.com.
Provided by Charlotte J
Categories Yeast Breads
Time 30m
Yield 16 rolls
Number Of Ingredients 6
Steps:
- Dissolve yeast in warm water, let stand for 5 minutes.
- Combine yeast mixture with butter and flour.Stir in egg and sugar.
- Mixture will be a very soft batter.
- Cover and refrigerate overnight.
- Heat oven to 350 degrees.
- Fill greased muffin tins two-thirds full with batter.
- Bake for 25 minutes.
Nutrition Facts : Calories 180.8, Fat 6.4, SaturatedFat 3.8, Cholesterol 28.5, Sodium 443.1, Carbohydrate 26.7, Fiber 1, Sugar 3.2, Protein 3.9
QUICK AND EASY SPOON ROLLS
So delicious and very easy. From Capper's Magazine. They are like the biscuits from the refrigerator department at the grocer, only better.
Provided by Well-Aged Cooky
Categories Breads
Time 1h15m
Yield 24 rolls, 12 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, whisk together flour, sugar,yeast and salt.
- On stove or in microwave, heat water and butter together until butter is melted and mixture is 120 - 130 degrees.
- With dough whisk or large wooden spoon, stir into flour mixture along with beaten egg until blended. The dough will be very sticky.
- Cover and let rise until doubled, about 35 to 45 minutes.
- Stir dough down (just a few strokes). With a 1/4 c measure, scoop dough into well-greased muffin tins. (you can use cooking spray instead of greasing). Fill tins 2/3 full.
- Let rise, uncovered, 20 to 30 minutes, or until dough has risen to the top of the cups.
- During the last 15 minutes, heat oven to 400 degrees.
- Bake 20 minutes, or until rolls are golden brown.
- Let stand 5 minutes before removing from tins.
VIENNA ROLLS (BREAD ROLLS)
Make and share this Vienna Rolls (Bread Rolls) recipe from Food.com.
Provided by AaliyahsAaronsMum
Categories Yeast Breads
Time 2h20m
Yield 16 rolls, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flour, salt, dried yeast and sugar into a bowl. Make a well in the centre and pour in the milk.
- Mix in and knead to form a smooth dough, then turn the dough onto a work surface and knead for about 10 minutes.
- Put the dough in a greased bowl, cover with clingfilm and leave it to rise in a warm place for 1-1 1/2 hours until doubled in size.
- Punch the dough down in the bowl to knock the air out, and then gradually work in the softened butter a little at a time.
- The dough will now be very sticky to work with, but just continue working on until the butter is blended in evenly.
- Turn it out onto a lightly floured work surface and shape the dough into a ball and cut the ball into 16 bits.
- Roll each ball out into a long sausage-shaped roll, and then tie each roll into a knot.
- Place each roll onto a greased baking tray and brush the top of the rolls with the beaten egg.
- Loosely cover the baking sheet with a clingfilm and leave it to rise again in a warm place for about half an hour.
- Meanwhile, pre-heat the oven to gas mark 5/375°F/190°C.
- Bake in the centre shelf of the oven for about 20 minutes or until golden brown.
- Remove from oven and transfer on to a wire rack to cool.
Nutrition Facts : Calories 779.1, Fat 27.3, SaturatedFat 16.2, Cholesterol 121, Sodium 1083.7, Carbohydrate 112.4, Fiber 4.2, Sugar 1.5, Protein 19.3
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