Spoon Rolls

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Looking for a quick and easy bread roll recipe? These Southern spoon rolls fit the bill and they’re perfectly light and fluffy to boot.

Basket of spoon rolls

This Southern 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.

Recently my neighbor, Barbara, told me about a little restaurant not far from our city that had the most amazing spoon rolls. Barbara said they brought over a whole basket and real butter to spread on them. I was in the process of getting the exact location when she happened to mention that she got the recipe. The next time I saw her, she brought over a basket of hot spoon rolls and I instantly fell in love with them. 

They are the kind of dinner roll that I love because they’re no-knead yeast rolls. Yep, there’s no rising or rolling out needed. You just mix the ingredients for spoon rolls up while the oven preheats and spoon them into their little muffin cups. The ingredients include yeast, water, oil, flour, sugar, and egg. That’s all you need. 15 to 20 minutes in the oven later and you’re good to go.

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 Southern spoon rolls a try and if you are feeling really adventurous try making strawberry jam, peach freezer jam, or spiced peach butter. Everyone will think you are a culinary expert. 

Ingredients for spoon rolls

Recipe Ingredients

  • Active dry yeast
  • Water
  • Vegetable oil
  • Self-rising flour
  • Granulated sugar
  • Egg

Helpful Kitchen Tools

How to Make Spoon Rolls

Stir yeast into the warm water. 

Stir yeast into the warm water. 

Note: Your water should be the temperature of a baby’s bath water. Just warm to the touch.

Set the mixing bowl aside while you mix the other ingredients together so that it can start working.

Tip: Make sure your yeast is fresh. Check the expiration date.

Mix together sugar and flour in separate mixing bowl.

Measure out flour and sugar in a separate mixing bowl and stir.

Mix all ingredients together.

Add oil, a slightly beaten egg, and the yeast mixture.

Stir the spoon roll ingredients until well blended.

Cover with plastic wrap and let sit while the oven preheats.

Spoon dough into greased muffin cups.

When you’re ready to bake the spoon rolls, spoon the dough into muffin cups as above that have been greased with cooking spray.

I recommend using an ice cream scoop to make life easier and filling them about 3/4 full.

Baked spoon rolls

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

apple butter spread on a homemade spoon roll.

Here’s one fluffy spoon roll with my famous apple butter. YUM! 


  • This dough will keep for up to a week in the refrigerator when covered with plastic wrap.
  • But the baked yeast dinner rolls will last up to three days when stored in an airtight container either at room temperature or in the fridge.
  • You can also freeze the baked and cooled rolls for up to one month. Let them thaw to room temperature before reheating in the oven or air fryer for best results.

Recipe Notes

  • You want the yeast mixture to stand for at least 5 minutes, that’s all it needs.
  • Feel free to substitute the oil for melted butter or margarine. If you go down the butter route, ensure it’s not hot when you combine it with the active yeast, otherwise, you’ll kill it.
  • For a crisp crust, try baking them in a cast iron muffin pan. Alternatively, you can bake them in a drop biscuit pan or a mini muffin tin.
  • For something different, try fresh herb spoon rolls. Mix a 3/4 cup of chopped fresh chives and 1/2 cup of chopped fresh parsley (or your favorite fresh herbs) into the batter.
  • Other things you can mix into the batter: 1/2 cup of shredded cheddar cheese or parmesan cheese or 1/4 teaspoon of ground cayenne pepper for a little kick.

Recipe FAQs

Why are they called spoon rolls?

Spoon rolls get their name for the fact that you simply spoon or scoop the dough into the muffin tin to bake and there’s no kneading, rolling, or shaping involved.

Can you use rapid rise/instant yeast instead of active dry yeast?

Yes, rapid-rise yeast will also work in this spoon roll recipe.

Can you make spoon rolls in advance?

I’d recommend making the spoon roll dough in advance and then baking them on the day. When stored in a greased and sealed airtight bowl, the dough lasts up to one week. Let it sit at room temperature for up to 30 minutes while the oven preheats before scooping the dough into a muffin tin and continuing with the baking instructions.

How do you serve spoon rolls?

Spoon rolls are very similar to homemade biscuits/dinner rolls, so there are plenty of ways to serve them:

Here are more easy bread recipes:

Quick Mayonnaise Dinner Rolls

Easy Dutch Oven Bread Recipe

Homemade Dinner Rolls (a.k.a Preston Rolls)

Soft Unleavened Bread

Easy Challah Recipe with Honey

Spoon Rolls

Looking for a quick and easy bread roll recipe? These Southern spoon rolls fit the bill and they're perfectly light and fluffy to boot.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: bread, rolls
Servings: 4
Calories: 168kcal


  • 1 package active dry yeast
  • 2 cups warm water
  • 3/4 cup vegetable oil
  • 4 cups self-rising flour
  • 1/4 cup granulated sugar
  • 1 egg


  • Stir yeast into warm water to dissolve and set aside.
    1 package active dry yeast, 2 cups warm water
  • Combine dry ingredients in a separate mixing bowl.
    4 cups self-rising flour, 1/4 cup granulated sugar
  • Slightly beat egg and add to dry ingredients along with oil and yeast mixture.
    3/4 cup vegetable oil, 1 egg
  • Stir with a wooden spoon to combine well.
  • Spoon into greased muffin cups and bake at 400 degrees for 15-20 minutes or until lightly brown.


Calories: 168kcal
Tried this recipe?Mention @southernplate or tag #southernplate!


“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?

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  1. I love your stories as much as your recipes. Thank you so much for both. I feel uplifted every time I visit with you through your personal memories and I thank you for sharing. I believe a home that has love looks like those of us who are loved. Not exactly perfect. And it would be sad to be any other way.

    1. Hi Sharon, I understand completely. Yeast scares me everytime I try it. These were so easy to make and really were delicious especially when I slathered them with soft butter. Try them, you will not be disappointed. Mama

  2. Opps…part of my comment got erased.
    My mom made Parker House rolls to die for and we looked forward to any occasion that would mean she would be making them.
    Thank you Janice for reminding me of two special ladies from my life.
    I look forward to getting my “cast of characters” together and making your rolls this weekend…yummy…can you see the butter dripping from my chin?!?

  3. Hello Janice (Christy’s Mama),
    You and I would get along very well. There is nothing better than the smell of bread baking…except…smelling it while you are sitting at the table eating a big slice of homemade bread with real butter slathered all over it. My grandmother was not considered a good cook but she was the best bread maker around. She was only 4’8″ but I saw men well over 6′ cringe when they shook her hand. All the years of kneading her breaddough, by hand, gave her the strongest grip ever.

    1. Hi Ruth, Your grandmother and I would make a great pair. She could make the bread and I could eat it. I am not the best bread maker by any means but I keep giving it a try. This recipe turned out great with no problems at all. Let me know if you try it. Take care, Mama

  4. Janice (Christy’s Mama), your post brought back memories of my Mama and Daddy, born in 1910 and 1905. They loved when you got a little something brought out to eat before the meal came. Thanks so much for sharing this recipe. We are all bread lovers here and could make a meal off of rolls hot out of the oven. My Mama and I did when I was growing up but only when my Daddy was off working. If he was home, you had to have a full supper on the table, which we always did.
    Anyhow, thanks for the memories and do so enjoy your post. Oh, Christy’s post’s also!!

    1. Hi Sue, Thanks for sharing your story. I can just imagine you and your mom sitting eating rolls and discussing the day. We always had a full supper when Bill was home to eat too. Christy kept asking once if he had to work that night. He thought that she missed him when he was working. When it finally got to a night that he was working, he replied that he was sorry but he did have to work. Christy immediately replied, “Oh good, then we can have TV dinners!”
      So much for her dad thinking he was missed! Have a great weekend! Mama

    1. Hello Brenda, You will not be disappointed. Remember to slather them with butter. Then have a napkin near by to wipe your chin! Haha I hope you like them. Have a great day. Mama

  5. I have to agree, there is nothing better than the aroma of fresh bread baking in the house. It just smells like home to me! I usually shy away from yeast recipes because typically I make a mess of them- but I think I’ll give this one a shot! Thank you for the recipe and the sweet little sentiments you told along with it 🙂

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