In this post, we’ll be sharing a simple and easy recipe for Spoon Rolls. These rolls are not only delicious but also quick to make, making them the perfect addition to any meal.
Ingredients
- 3/4 c. Crisco, melted
- 1 egg
- 1 pkg. dry yeast
- 4 c. self-rising flour
- 2 c. lukewarm water
- 1/4 c. sugar
Baking Instructions
- Dissolve yeast in warm water.
- Mix with other ingredients.
- To bake, spoon batter into well-greased muffin tin about 2/3 full. Bake at 425° for 20 minutes or until golden brown. Will keep in refrigerator for 2 weeks if sealed in Tupperware bowl.
Calorie: 150
Total cooking time:30 minutes
Difficulty level: Easy
The Chronicles of a Spoon Roll Fanatic
The other day, I decided to try my hand at making spoon rolls. A jolly good idea, you say? Well, let me spin you a yarn about my journey.
The Beginning: A Melted Mess
The recipe called for 3/4 c. of melted Crisco. Now, I don’t know about you, but I’ve always had a tumultuous relationship with this ingredient. The first time I tried melting Crisco, I ended up with a burnt pan and a very smoky kitchen. This time, I was determined to get it right. The key, my friends, is patience. Yep, that virtue we often forget in our fast-paced world. I put the Crisco on low heat and took a step back. As I watched it slowly melt, I felt like a proud parent watching their child ride a bike for the first time.
The Egg Situation
Next up was the egg. One solitary egg. It seemed so simple. But let me tell you, egg cracking is an art. I’ve seen professional chefs do it with one hand, eyes closed, while balancing on one leg. I, on the other hand, managed to get more egg on the kitchen counter than in the bowl. But hey, that’s the joy of cooking, right?
Yeast – The Risen Star
The package of dry yeast was waiting patiently for its grand entrance. I’ve always found yeast fascinating. It’s like the introverted superhero of the baking world. Quietly doing its thing, making our breads and rolls rise to the occasion. I dissolved the yeast in 2 cups of lukewarm water. It was like watching a tiny galaxy form right there in my kitchen.
The Sugar and Flour Tango
Now it was time for the sugar and flour to join the party. 4 cups of self-rising flour and 1/4 cup of sugar. The flour looked like a mountain range in my mixing bowl. And the sugar? Well, it’s the sweet little secret that gives these rolls their irresistible charm.
The Grand Mix-Up
After adding all the ingredients to the bowl, I started to mix. Oh boy, was it a mix-up. Flour was flying, egg was sliding, and the yeast was bubbling. It felt like a wild party in the bowl, and I was the DJ, stirring it all together.
Baking Time: The Rise of the Rolls
The batter was ready, and it was time to spoon it into a well-greased muffin tin. I filled each cup about 2/3 full, giving the rolls room to rise and shine. Into the oven they went, at a blazing 425°. As I waited for 20 minutes, the aroma filled the kitchen, making my heart and stomach sing in harmony.
The Golden Brown Triumph
When I took the rolls out of the oven, they were a beautiful golden brown. Like tiny suns in my kitchen. I bit into one, and oh, the joy! The outside was crisp, the inside soft and fluffy. The spoon rolls were a success, and I felt like a victorious gladiator in the baking arena.
The Tupperware Test
The recipe said that the rolls would keep in the refrigerator for 2 weeks if sealed in a Tupperware bowl. Now, finding a spare Tupperware in my kitchen is like finding a needle in a haystack. But I managed to find one, buried under a pile of mismatched lids. I sealed the rolls in the Tupperware and placed them in the fridge, feeling like I had completed a great quest.
The End of the Roll
And so, my dear friends, that was my spoon roll saga. It had its ups and downs, its laughs and spills. But in the end, it was worth every moment. And the best part? I get to do it all over again in 2 weeks. Until then, happy baking to you all!
