Monday, November 12, 2012

Muffin Tin Spoon Rolls

A batter style yeast roll that requires no kneading and no rise time - great for everyday use.

Muffin Tin Spoon Rolls

Homemade yeast rolls are my favorite, but let's face it. They do take an investment of time. In order for the yeast to fully develop and provide that fluffy, light roll instead of a biscuit, you need that nice, long double rise... and that takes time. It's definitely worth it, but for that reason, most of us reserve a good homemade yeast roll only for special occasions and holidays, or we buy them frozen.

These easy little cross between a biscuit and a roll are a delicious substitute for when you want a quick roll to go with that big pot of beans or a nice, hearty stew, and you want them in a hurry. It's a batter instead of a kneaded dough, so there is no rise time involved, except for what occurs in the oven. You just mix, pour and bake.

These are best served fresh, but it's a batter that can be prepared and kept in the refrigerator for several days, giving you the option to bake what you need fresh, whether it's all at once or just a half dozen at a time. Here's how to make them.

In a small bowl, combine about 1/4 cup of the warm water with a pinch of granulated sugar and the yeast. Whisk and set aside to proof, about 5 minutes, until yeast has puffed and increased in volume.

In a large bowl, whisk together the flour and sugar. Add the remaining warm water, egg and the yeast mixture to the flour; stir in the butter.

As you see, the batter is very loose and pourable. Spoon into the prepared muffin tin, filling about halfway. I like to use my canning funnel to keep from getting it all over the muffin tin.

 Bake at 425 degrees F for 20 minutes.

Recipe: Muffin Tin Spoon Rolls

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 2 dozen

  • 2 cups of warm water (110 degrees F)
  • 2-1/4 teaspoons of active dry yeast (1 package)
  • 4 cups of self-rising flour
  • 1/4 cup of granulated sugar
  • 1 large egg, beaten
  • 1/2 cup (1 stick) unsalted butter, melted

Preheat oven to 425 degrees F. Generously butter a 12 cup muffin tin and the top rims; set aside. In a small bowl, combine about 1/4 cup of the warm water with a pinch of granulated sugar and the yeast. Whisk and set aside to proof, about 5 minutes, until yeast has puffed and increased in volume. In a large bowl, whisk together the flour and sugar. Add the remaining warm water, egg and the yeast mixture to the flour; stir in the butter. Batter will be loose and pourable. Spoon into the prepared muffin tin, filling about halfway. Bake at 425 degrees F for 20 minutes. Store remaining batter in the refrigerator for several days.

Cook's Notes: Since I don't make bread regularly, I purchase jars of bread machine, rapid rise yeast, and store it in the freezer, measuring out what I need and letting it come to room temperature before proofing. When measuring flour for rolls, use a smaller measure to scoop flour into the 1 cup measure, then level and repeat. Scooping the 1 cup measuring cup right into the flour canister or bag to measure, will compact it, using too much flour and making for a denser roll. Can also make these in a drop biscuit pan. If you have time, make the batter so that you can refrigerate it for about an hour to let it settle before baking.

Tip: This is a great place to use that canning funnel for transferring the batter into the muffin tin. It will help to keep drips off of the top of the muffin tin.


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©Deep South Dish
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Posted by on November 12, 2012
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  1. My active yeast must be defective. I opened the package and looked in but it was just laying there. ;) :) heh heh

  2. I may have to try making these sometime, and I forwarded the link to your blog to my sister, too, because I thought she'd be interested!

    1. Thanks for sharing the site with her Eva - appreciate that!

  3. Nice and easy and yummy too.......I'll have to try these Mary. I'm always on the lookout for easy breadand roll recipes.

  4. Hello...Can these be frozen..I ask because there are only two of us and we are not big bread eaters, but these sound great, hence me wanting to freeze them. Happy New Year

    1. Once baked they should freeze nicely! Try to use them up by 6 weeks or so I'd say.

  5. These sound good! my question is, if you make more rolls, say the next day, from the refrigerated batter, does it need to come to room temperature before you bake it, or can you just pop it in the oven while the batter is still cold? Just wondering--thanks in advance for letting me know!

    1. Although you could, it's not really necessary. Just fill the muffin tins and let them rest while the oven preheats. These do all their rising in the oven. The batter actually does well when you make it ahead and refrigerate till the next day. Hope you enjoy them!

    2. I meant to say "does better" - it kind of begins the rising process in the refrigerator when you make it ahead, but the rolls pictured were made right away.

  6. Thanks, Miss Mary, I appreciate your help. Can't wait to make these!

  7. My beloved mama used to make arole that she called half time spoon rools.
    I was thinking of her today and couldn't remember how tro make them. I thought she had the recipe in a church cookbook back when I was a teenager ,I was so sad when I checked it wasn't there.
    I came on this site and I knew right away these were her rolls.
    Thanks this is special memory>

    1. You're so welcome Tamara! Messages like this from you are exactly why I do this site. Thank you!!

  8. Had these tonight with dinner. We loved them and I am very excited about making them often. Thanks for the recipe!!

    1. You're welcome Jenny - I'm so glad y'all enjoyed them!

  9. Don't know about everyone else but when I mixed all ingredients together all I had was a big lump of dough. Had to add water to get it spoonable. Afraid to try to make it pourable.

    1. Hmmm... if the batter was a lump of dough, it sounds like you may have inadvertently compacted the flour with scooping and used too much maybe? As noted in the Cook's Notes above, when measuring flour you should spoon into a measuring cup, then level. If you scoop your measuring cup into the bag or canister it compacts it you actually use more than you think. That's the only reason I can think of that your batter would have been so stiff. Other than that, I have no clue!

  10. These muffins are so good. I made them along side your chicken fried steak and gravy recipe and they were perfect. Very easy to throw together and in my opinion has just enough sweetness. I did let the batter hang out in the fridge for an hour 1st as you suggested. Thank you, they were awesome.


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