|
|
SPOON ROLLS 1 pkg. dry yeast 2 c. very warm water 1 1/2 stick margarine, melted 1/4 c. sugar 1 egg 4 c. self-rising flour, unsifted Place yeast in 2 cups warm water. Melt butter. Cream with sugar in a large bowl. Add beaten egg. Add dissolved yeast to creamed mixture. Add the flour and stir until well mixed. To bake, drop by spoonfuls into well greased 2 1/2-inch muffin tins and bake at 350 degrees about 20 minutes (or until browned). This dough keeps well for several days in an air- tight bowl and stored in refrigerator. Yields 2 dozen. Note: The batter does not need to rise before placing in refrigerator or after putting in the muffin tins. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |