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.
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. Everyone will think you are a culinary expert.
- Active dry yeast
- Vegetable oil
- Self-rising flour
- Granulated sugar
How to Make Spoon Rolls
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.
Measure out flour and sugar in a separate mixing bowl and stir.
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.
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.
Bake at 400 degrees for 15-20 minutes or until lightly brown.
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.
- 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.
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:
- Enjoy them for breakfast with your favorite spread. If you’re looking for homemade options, check out my recipes for strawberry jam, peach freezer jam, and spiced peach butter.
- Serve them as a side dish with your favorite soup or stew, like beef stew, chili, or chicken noodle soup.
- Enjoy them with a gravy-soaked main dish, like chicken fried steak with gravy, crispy breaded pork chops with gravy, or Southern cubed steak with gravy.
Here are more easy bread recipes:
Homemade Dinner Rolls (a.k.a Preston Rolls)
Easy Challah Recipe with Honey
- 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.
“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.
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.
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.