Refrigerator Spoon Rolls
- COOK TIME
- 12 Min
These are a real Southern favorite 'cause the dough can be made ahead and kept in the fridge for weeks. That makes it easy to bake up some fresh rolls anytime we get drop-ins!
What You'll Need
- 2 cups lukewarm water
- 1 (0.25-ounce) package yeast
- 4 1/2 cups self-rising flour
- 1/4 cup sugar
- 3/4 cup (1-1/2 sticks) butter, melted
- 1 egg
What to Do
- Preheat the oven to 400 degree F. In a small bowl, combine the water and yeast and let stand for 5 minutes.
- In a large bowl, combine the remaining ingredients; mix well. Add the yeast mixture and whisk for several minutes until the dough is smooth.
- Drop by tablespoonfuls 1 inch apart onto rimmed baking sheets that have been coated with nonstick cooking spray. Bake for 12 to 15 minutes, or until light golden.
Makes about 3 dozen.
Note
If you do make this dough to have on hand in the fridge, keep it tightly covered. Then, when you're ready to enjoy fresh rolls, just drop and bake the dough as directed.
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bustersmom 4989834
Feb 01, 2013
I got cut off so keep in mind I have baked professionally in French pastry shop for many years just like anything if a recipe looks wrong it probably is now I read through some of the reviews and the 1 who makes the most sense is the woman who said she put them in the cupcake tins what I can see helping it otherwise going back to my good old tried and true refrigerator biscuits has a recipe for 50 some odd years never fails was just looking for something different sorry this was not the case this was not the recipe for new alternative
6970032
Sep 25, 2013
Would like to see the recipe from Bustersmom on this website for her version of refrigerator biscuits that she's had for over 50 years, if she would care to share it.
bustersmom 4989834
Feb 01, 2013
I'm not very please. I have tried them twice now first time flat hockey pucks I believe the recipe never did it say for them to rise at all. second time I let it rise in the bowl... came out a little bit better but still not thrilledno keep in mind
MrSoul
Dec 09, 2012
May taste similar, but this recipe is different from angel biscuits I've made. Very easy. Used a soft winter wheat self rising flour. I baked on a small cast iron griddle and they came out browned nicely top and bottom. Kind of a hybrid biscuit and roll taste, leaning to the biscuit side IMHO. Yes, cheese or bacon or other favorite could be added. Saved about half the dough in crock in refrigerator and am interested to see how long it keeps and if the yeast slowly working will make the next batch taste a bit more sourdoughish.
066dearie11 514432 9
Nov 19, 2012
you can add chives or even cheese,bacon bits or basic anything you want too. I made these at least 56 years.ago.My grandmother showed me how cook and bake at age 10.
uaw897mt 1451561
Oct 25, 2012
still have not gotten an answer as to can i add shredded cheese or chives or both??
jnharsanyi
Sep 24, 2013
Traditionally, you can add up to 10% of the total volume of a recipe in additional ingredients (usually flavoring agents like you want to add). More than that can affect the recipe outcome.
charlie2000 001360 9
Oct 20, 2012
This is like the biscuits my Grandmother used to make. I have been trying to make these for years. at least 50 years. Thank you! I love them.
nanaerm
Aug 15, 2012
These are not set to rise. They are actually more of a biscuit than a roll. I have heard these called angel biscuits. They are good but don't be expecting a dinner roll.
Chrikijay
Aug 15, 2012
Do you let this dough rise before spooning onto baking sheets or after ??
mwaltine 6948075
Aug 11, 2012
The recipe did not say let the DOUGH rise for any specific time before baking. How long should the time to rise before baking be?
maxj21 7953075
Aug 11, 2012
it says let stand 5 minutes but some one said to let it stand an hour. Which should you do to have a successsful batch of rolls. Sounds like something I would love to have available since I only cook for one ususally. thanks in advance.
holleykenny 010551 1
Oct 20, 2012
It only says to let the yeast and water stand for 5 minutes. nothing about the dough once you get it mixed.
janmae
Aug 11, 2012
I have had this recipe for about 40 years, the only difference is that my recipe says to bake in greased muffin tins. So soft and delicious!
mrswtd
Oct 07, 2011
Hey Mr. Food, can anyone tell me what these are supposed to look like? I followed the recipe to the letter and what I got was unlike any kind of bread I have ever made. The yeast proofed good. The dough was verry loose but I cooked them anyway and what I got was flat, about 1/2 inch thick and 3 inches in diameter. They tasted good but certainly didn't look like any kind of "rolls" I have ever seen. Maybe the recipe calls for too much water or butter or both. Can anyone help?
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