This roll recipe is probably the most used recipe in my kitchen. My mother in law gave it to me years ago. It is looking a bit worn out at this point.
As you can see, this recipe has been WELL loved. The only thing I have changed about the recipe is the margarine. I use butter instead.
These rolls are very forgiving. When I made them tonight, I didn’t have an egg. My husband googled an egg substitute recipe using baking powder and oil. It worked like a charm.
This recipe makes 24 light, fluffy rolls. You can make 12 one night and keep the batter covered in the fridge for another day the same week. I always make the whole 24 and watch them disappear in one meal.
I bake a lot, so I buy yeast by the jar. I used about 2.5 teaspoons for this recipe.
I didn’t take pictures of the process because I had my entire family clamoring for dinner, and I made a huge mess trying to get everything done quickly.
Here are the after photos…
These are great with jelly, butter, honey, or plain. I’ve even made them for lunch for my kiddos when it was grocery day and the fridge was looking bleak. My mother in law is an amazing cook, and these rolls are no exception. If you try them, let me know how it goes. I hope your family enjoys them as much as mine does!
The Absolute Best Spoon Rolls Ever
Super easy recipe for wonderfully versatile dinner rolls
- 1.5 sticks salted butter
- 1 packet active dry yeast
- 1/4 cup sugar
- 2 cups hot water
- 4 cups self rising flour
- 1 large egg
Mix 1 packet of dry active yeast in 2 cups hot water. Allow to sit for five minutes until foamy.
Melt 1.5 sticks salted butter and pour in a mixing bowl.
Add yeast/water mixture to butter.
Add egg to mixture and stir.
Add 1/4 cup sugar and 4 cups self rising flour. Mix well. It is okay if it is a little lumpy.
Bake in greased muffin tin at 400 degrees for 15 minutes or until light brown.
Enjoy while warm!