Spoon Rolls Southern Style
How to Make Spoon Rolls 
This spoon roll recipe is simple and delicious. There’s nothin’ like the aroma of baking bread filling the kitchen. That has to be one of the best smells in the world. I love fresh bread more than cakes, pies, cookies or any other dessert.
Have a little somethin’ before or with your meal
Recently my neighbor, Barbara, told me about a little restaurant not far from our city that had the most amazing spoon rolls. This is the kind of restaurant my mother would have loved. “They bring you a little something to eat while you wait on your food”, she would have said. To Mama, that was the mark of a good place to eat.
Barbara said they brought a whole basket and real butter to spread on them. If you After she went on for a few minutes about them, my mouth was watering. I was in the process of getting the exact location so that I could go and try them out when she happened to mention that she got the recipe. Next time I saw her, she brought over a basket of hot spoon rolls. She and I sat on the patio eating them and fell in love with them.
Easy Peasey
They are the kind of roll that I love. No rising or rolling out needed. Just mix the ingredients for spoon rolls up while the oven preheats and spoon them into their little muffin cups. The recipe makes a large batch which is great because you can store the dough in the refrigerator and make them for several days. When you get ready to cook some more, just scoop them into the muffin tin. No need for more Stirrin’.
Now I want you to trust me and give these spoon rolls a try. Everyone will think you are a culinary expert.
For this Southern Spoon Rolls Recipe you’ll need these ingredients.
- Yeast
- Water
- Oil
- Flour
- Sugar
- Egg
- Stir yeast into the warm water. Note: Your water should be the temperature of baby’s bath water. Just warm to the touch. Set it aside while you mix the other ingredients together so that it can start working.
*Make sure your yeast is fresh. Check the expiration date.
- Measure out flour and sugar. Stir
- Add oil, and a slightly beaten egg and yeast mixture.
- Stir the spoon roll ingredients until well blended.
- Cover with plastic wrap and let sit while the over preheats.
When you’re ready to bake the spoon rolls, spoon into muffin pans as above that have been sprayed with cooking spray.
- Bake at 400 degrees for 15-20 minutes or until lightly browned.
Pictured above with our famous Apple Butter. YUM! Click HERE for the Crock Pot Apple Butter Recipe
Ingredients
- 1 package yeast
- 2 cups warm water
- 3/4 cup oil
- 4 cups self rising flour
- 1/4 cup sugar
- 1 egg
Instructions
- Stir yeast into warm water to dissolve.
- Combine dry ingredients.
- Slightly beat egg and add to dry ingredients along with oil and yeast mixture.
- Stir with wooden spoon to combine well.
- Spoon into sprayed muffin tins and bake at 400 degrees for 15-20 minutes or until lightly browned.
- Note: This batter will keep several days in the refrigerator covered with plastic wrap.
Nutrition
You may also enjoy this recipe!
Harvest Stuffed Cinnamon Rolls
“What you DO speaks so loudly, I can’t hear what you say.”
~A quote Nick Saban used in his book, How Good Do You Want To Be?
Very clever!!
Janice, I have met Christy, and she is a joy, for sure. Although I have never met you, I like you already! I loved my Mother’s cooking, her Mother’s cooking and my Daddy’s Mother’s cooking! I have always loved to eat and still do. Thanks for all your joy!
Hi Charlene, Christy is a real joy and fun to be around. I know what you mean about loving your relatives cooking. I can still taste my mother’s pork roast and mashed potatoes. Mama
Mama Janice – I am making a batch of these tonight!! What a great sounding and easy recipe to keep on hand!! Thank you so much! I love when you have posts on here! You remind me of my mama!! She would have “slathered” them with lots of butter too! She has been home with The Lord for 12 years now and I still miss her daily! So many of your stories and recipes reminds me of her! Keep’em coming!!
My favorite part of this site is the stories that go along with the recipes! I feel like I am at the kitchen table listening to you!
Just wanted to let you know what a great job that you and your mom are doing. What a good inspiration the two ladies that are being. Thanks alot and God Bless you Both.
I meant to say what an inspiration the two of you are being. We need more Mother and Daughters being this way in a world where we all are different. And we All are God’s children. He loves each one of us. Love me some BREAD recipes. Thanks!!!
Hello Donna Sue, I am so happy to read your comment. Christy and I have so much fun when we are together, even if we are working. There is never a dull moment when you are around Christy and it has been that way her whole life. It was wonderful to hear from you. Have a wonderful weekend. Mama
Christy – just wanted to say how much I enjoy all your posts and recipes. I’ve said it before on here, but so many times your posts make my day brighter! Love the stories from you and your mama! God has blessed all of us through you daily! Love you!!
I’m going to try to half them.. I would make the full recipe if I knew that I could freeze them. Hate to waste all that bread dough if I can’t. What do ya’ll think?
I was thinking of doing the same thing! With only the two of us there we’d never get through the whole batch. The only tricky part is the beaten egg, which is hard to halve. But I’m just going to decrease the oil by a tablespoon or two and use the whole egg since it appears to be there as a binding agent. These look too good not to try, and I love that you can just make a few at a time and keep the rest of the batter in the fridge. Thank you, Mrs. Janice!
Hello Erin, If you decide to try to half this recipe you could use a small egg instead of the large one that I used. But you idea will probably work just fine too! Let us know if you try them and how you like them. Of course, if it was me, I’d make the whole recipe and cook some for breakfast, snack, lunch, snack, supper, snack, etc! Haha Mama
Hello Phoebe, I think you could half them easily by using a small egg instead of the large one that I used. Or if you only have large eggs, beat it a little and only use half. They will work just fine. Enjoy! Mama
Mama Janice, I have a friend 88 years young and she will make dozens of yeast rolls at a time baking them in the foil pans just until they barely start to brown at which point she says they’re done. She lets them cool then tightly wraps them in foil, then a zip bag. She freezes them and when she wants a pan she will put them in a 350 oven and by the time they are brown they are warmed and taste fresh baked. She and her husband have rolls for months. She usually only has to make a batch spring and fall. I don’t know if this works with all yeast rolls.
Hi Marsha, She sounds like the kind of friend I would love to have live next door to me. We used to pass a bread bakery on our way to my mom’s and the smell was amazing. I can just imagine the smell of her kitchen. I have made rolls her way and froze them and they were wonderful. It just seems like I never get around to it anymore. I am going to put it on my “to do” list. Thanks for sharing! Mama