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! 

Storage

  • 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

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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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94 Comments

  1. I just read your email about Ziplist. What a shoddy way to treat ‘the one who brung ya’.
    So glad I never used it. I always saved the recipes to my computer.

  2. I want to make these for Thanksgiving so I came back to the post to make my grocery list.

    You don’t list what type of yeast as far as I can see…maybe I’m overlooking it.

    It’s been a long time since I used yeast but aren’t there two types? Active dry and Rapid Rise or something?

    Which one should I use?

    Thanks.

  3. To be honest any recipe with yeast in it scares me. I am just not a bread maker. I am however looking forward to trying to make bread for a change thanks to this simple recipe. I think I can actually do this!

  4. Hi, Christy & Mama. I made these for the first time tonight–took them out of the oven half an hour ago. They are excellent. My wife has already had 3, and asked me if I could make more for her to serve at a baby shower she’s hosting next week. Keep these good recipes coming, and thanks!

  5. I made these spoon rolls tonight to go with our dinner. I did not have self-rising flour, so I used the formula to add baking powder and salt. I got exactly 24 light, fluffy rolls! They are really delicious. We gobbled them up with dinner, and I froze the rest individually in tin foil, then zip locked, so I can defrost them and warm them up for future meals. Thank you for a wonderful recipe!!!

    1. Hello Teresa, I am so glad you liked them. I had planned on freezing the leftovers but with 3 teenage boys here, there weren’t any! I think I may double the recipe next time I make them. Aren’t they delicious? They are over the top with some real butter spread on them. Thanks for commenting. Mama

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