Tuesday, May 24, 2011

Spoon Rolls

I love fresh homemade yeast breads, and I really like this recipe because you can keep the mixture in the fridge for a week and bake just as many rolls as you need at a time, which makes it so easy to have homemade rolls with dinner!

4 cups self raising flour
1 1/2 sticks butter, melted
1 package active dry yeast
2 cups warm water
1 egg
1/4 cup sugar

Dissolve yeast in warm water, leave for 5 minutes
Mix together the egg and sugar, stir in the melted butter and the yeast mixture
Mix in the flour, one cup at a time
Fill muffin tins 3/4 full with dough
Bake at 375 for 25 minutes, until browned
Cover and refrigerate the remaining dough for up to a week

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