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?
I made these rolls on Friday night and took them to a party Saturday and they were well received. Everyone loved them. I think they will be gracing my Thanksgiving table as well. Thank You!!!
Mrs. JANICE I love your down to earth attitude and the recipes you share.
Hi Paula, Thanks for the recipes. I am a home cook always on the lookout for the next new recipe. I love to cook! I love to eat! So much for the waist line! Haha Mama
I found this recipe in my email box yesterday and couldn’t wait to give it a try. I LOVE bread!! This was quick, easy and tasted good. Much easier than the rolls I have been making in my bread machine. I used bread machine yeast…think this must work different from regular yeast cause they didn’t rise much at all or maybe my yeast wasn’t fresh. Anyway, new yeast and new batch soon!
I ate one or two of them and then put the rest in a paper lunch bag overnight….the bag is completely soaked with oil….Are you sure the oil measurement should be 3/4 of a cup?
Paper bags wick oil from bread much like a paper towel soaks up water. I’ve never stored bread that way because of it. I prefer foil but everyone is different of course. The recipe is correct. Hope you enjoyed the fresh ones! Hot from the oven is heaven.
Hi Christy!
Just wanted you to know that we have some food allergies to work around in our family (eggs, dairy, and nuts). But I tried your recipe using flax meal and water in place of the egg. It turned out fabulously! A big hit…I could have predicted, my kids ate up the spoon bread way faster than the soup I served them for dinner. 🙂 Thanks for sharing the recipe.
Vivian
I am so glad to hear that everyone liked them even with the changes!!! Thank you for letting me know, now if anyone else has some of the same allergies and needs substitutions you have solve the mystery for them!!
It is recipes like this that really make me wish I wasn’t gluten intolerant!!! If I had to choose just one thing to eat the rest of my life, I would choose bread!!! Thank you for an easy recipe to make some yummy bread! I love how much you and Christy are alike!! Even your writing styles are the same – cheerful, positive and we always get to go around the block with a great story! I also love the way the readers will jump to Christy’s defense, even when she can handle it quite well herself, we feel like we need to protect and defend her!! And now I have a new saying…”burns my biscuits”!
I have tried this recipe with a gluten free flour on the market and it worked just fine. The smell is the best part. I have had this recipe for years and it was called Angel Rolls because they are so light.
This recipe has been around for a long time. I got it from my mother-in-law in the 1960’s. It is delicious and the closest thing to fresh yeast rolls without all the fuss. What I like is that you can bake as many as you want and refrigerate the rest until the next day. I am thinking of having some real soon. Thanks for the reminder.