Make-Ahead Spoon Rolls and Make Your Own Self-rising Flour

I found this recipe in a Southern Living Annual Recipe Cookbook. I knew I had to try it when I noticed that you don't have to let it rise! It said that you could store it in the refrigerator for up to a week. I baked up half and put the rest of the batter in a bowl with Saran Wrap in the refrigerator. This recipe uses Self-rising Flour, which I never buy, so I've included my recipe for that. These rolls taste like a cross between a muffin and a roll. They were a hit with butter and jam.


Make-Ahead Spoon Rolls

1 tablespoon yeast
1 teaspoon sugar
2 cups warm water
4 cups self-rising flour*
1/4 cup sugar
3/4 cup butter, melted and cooled
1 egg, lightly beaten
Pinch of salt

Heat oven to 400 degrees. Spray 2, 12 cup muffin tins with Pam.

Combine the first 3 ingredients in a large bowl; let mixture stand for 5 minutes. Stir in the flour and the next 6 ingredients until blended. Spoon into muffin pans, filling 2/3 full. Bake for 20 minutes or until golden brown.

*Make Your Own Self-rising Flour

1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Whisk until well mixed.