October 31, 2014 | 90 Comments

Southern Spoon Rolls

Yum

Today, My Mama (Janice) is making me pine away for the smell of fresh bread. Time to get in the kitchen! Take it away, Mama! ~Christy

Bread cooking, the aroma 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.

I think the world is divided into two groups. The people who love sweets and the ones who love breads. I happen to belong to the later. Any kind of bread suits me just fine. My husband dearly loves cornbread. Not the fancy kind with a recipe, just the old fashioned add a little of this and a dash of that and pour it in the skillet and bake. My grandson loves crescent rolls. Now don’t think for a minute that I make them from scratch. I figure Pillsbury worked long and hard and spent lots of money perfecting their recipe so I should take advantage of their expertise. As far as my grandson knows, those are homemade crescent rolls and I take all the credit for them. Hey, I had to go to the store and buy them, then whack them, unroll them, reroll them and bake them! As Christy says about cake mix, “Was it a cake when you bought it? No, it was a box of mix. You made it a cake at home.”

I know I got a little off the subject, but I’m coming back around the bend now. 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. 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. I immediately asked when she planned on making them. Well, to make a long story short, the very next night she brought over a basket of hot spoon rolls. Bill and I sat on the patio eating them and fell in love with them. They are the kind of roll that I love. I have a tendency to shy away from a recipe involving yeast except on rare occasions, but these are so easy. No rising or rolling out. Just mix them up when you start cooking, set them aside 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 to stir them up.

Now I want you to trust me and give these a try. Everyone will think you are a culinary expert.

Our cast of characters for world famous spoon rolls. Yeast, Water, Oil, Flour, Sugar, and Egg.

Stir yeast into the warm water.

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 until well blended with a wooden spoon.

Cover with plastic wrap and let sit while your over preheats.

When you’re ready to bake them, spoon into muffin pans that have been sprayed with cooking spray.

Bake at 400 degrees for 15-20 minutes or until lightly browned.