Monday, June 4, 2012

Quick Yeast Spoon Rolls

My family has enjoyed this super duper easy bread recipe for many years. These rolls taste just like yeast rolls, without all the work of kneading and waiting for dough to rise. I love the fact that the dough can be kept in fridge for several days allowing you to make only as many as needed. Be prepared for lots of ooohs and aaahs when you serve these yummilicious rolls.

Quick Spoon Rolls
Yield: 24 rolls

1 package dry yeast
2 T. warm water
2 cups warm water
3/4 cup vegetable oil
4 cups self-rising flour
1/4 cup sugar
1 egg beaten

Assemble all ingredients and utensils. In a small bowl dissolve yeast in 2 T. warm water. In a large mixing bowl alternatively combine remaining liquid and dry ingredients. Add beaten egg and dissolved yeast and water mixture. Mix well. Spoon rolls into greased muffin tins. Bake at 400 degrees for 15 to 20 minutes. Batter keeps in fridge for several days.

Buon Appetito!

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