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.

That looks like a great thing to have around when my son has other kids over. If I know a little in advance, I could be prepared!!

Thanks for sharing!

M

Loretta~~ this recipe was on a calendar in 1993. I've been using it all these years since. I've never used whole wheat in this recipe, but I suppose you could try it. I think you would need to use half regular white flour and half wheat to get the stretchy that isn't necessarily there with just whole wheat.

Miss Treated ~~~~ You can cook them as soon as you get the ingredients mixed or you can store in fridge for later...or leave them out for a night or day to 'sour'. They're very versatile and quick.

I have never seen self-rising whole wheat flour, so you'd need to add approproate amount of baking powder or soda if you use regular whole wheat. My own experience is that whole wheat needs more liquids too.

I think Moonpi is right. I don't think whole wheat has the gluten in usuable form to make a springy dough that would rise good. BUT, if you try, Loretta , and they aren't good, you can give them to your dog if you have one. Our dogs get lots of snacks because of my experimenting.

Aren't dogs wonderful...they always APPRECIATE our cooking, don't they? I remember a Lab we had years ago who LOVED my gravy...even when it wasn't that great! :wink: He'd lick the bowl clean and wag for more!

How much baking powder or soda would you use per cup of regular flour?

I tried out the spoon rolls last night. What an easy way to make yummy rolls. Thank you for sharing. Nothing better than hot bread from the oven!

How much baking powder or soda would you use per cup of regular flour?[/quote]

For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. You can reduce the salt from other that may be in recipe. Whole wheat is heavy by nature, so you may want to try that proportion first, then adjust up if not rising well. With whole wheat, using honey instead of sugar seems to make moister, too.

I've never heard of this recipe. I bet it's good.

I made these, but you failed to tell me they had to be stored in a container that allows it to at least double in bulk. I made half the recipe and stored it in a large wide mouth coffee jar with lid. It filled up to the top and when I took the lid off it really rolled out like Mt Etna at it's worst.
But, they are delicious and I will definitely make them again, next time I'll use abbout 1/2 cup whole wheat flour to 1 1/2 cups self rise flour. Any more and the recipe won't work.
Thanks, they are delicious and what fun to have hot rolls for breakfast with no work. My husband loves them too. Seesco

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!

I made these a second time, again, I made half the recipe. I substituted 1/2 cup whole wheat flour for like amount of white bread flour. They were as good as the white rolls, and they didn't seem to want to explode out of the jar like the first batch, of course, I used a larger jar this time. Love them.

When I substitute whole wheat flour for regular flour I add 1 tbl of wheat gluten. My bread machine recipes call for this, it helps make the bread rise and it is good for you too! I quit buying it in the bag and started buying it in the bulk food section, it is much cheaper that way. :D

I just wanted to report that we had waffles tonight made from the left over spoon rolls batter. Yum! They were excellent. Thank you again for this recipe.

Sounds good to me.

I am going to make these, love warm bread.

Thanks so much, I was thinking of making some fresh rolls for our Valentines meal tomorrow but really didn't want to take on all the extra work fresh bread can entail.

do u let them rise before baking ?
quilterd

sounds wonderful..thanks for sharing!

Sorry, I didn't answer earlier. I just saw this question. You don't have to let them rise.


When you asked the ? on Mar. 19th, we were on a 2 wk. cruise in the southern Caribbean/South America. I think we were in Trinidad that day.
:) :-) :D :-D

thank
i think i'll make them tomorrow 4 supper
i bet u all had a good time on your trip

I MADE THE SPOON ROLLS TONIGHT 4 SUPPER
THEY WERE PRETTY GOOD
AND QUICK 2 MAKE
I HAD SOME DOUGH LEFT I WILL COOK LATER
I MAKE ROLLS WHEN MY FAMILY EATS WITH ME
THESE ARE MUCH QUICKER
THANK U 4 THE RECIPE

thanks

I am going to try these

THANKS...sounds so yummy.