Originally Posted by OnTheGo
Spoon Rolls
1 pkg. dry yeast
4 cups self-rising flour
2 cups warm water
3/4 cup vegetable oil
1/4 cup sugar
1 egg
Combine all ingredients, stirring well. Spoon into greased muffin tins and bake at 400 degrees F. for 15 to 20 min.
The batter will keep in refrigerator for several days, so it may be made ahead of time and baked as needed. Yield: 2 1/2 to 3 dozen
Note: I sometimes leave it at room temp. for a day or more so it gets a sourdough smell. I also sometimes fry it like pancakes in a small amt. of oil.
OnTheGo gave us the recipe for Spoon Bread calling for SELF-RISING FLOUR so I thought I'd share my recipe for this flour. I noticed at least one other recipe on the board calling for Self Rising flour, too.
SELF-RISING FLOUR-HOMEMADE:
FOR EACH CUP OF ALL PURPOSE FLOUR add:
1/2 Tblsp. Baking Powder
1/2 tsp. Salt.
Remember, the baking powder and salt are added FOR EACH CUP OF FLOUR USED...so, if you had 4 cups of flour you would need 2 T. Baking Powder and 2 tsp. Salt. This is a great recipe as it's easy and quick and pretty economical!