Spoon rolls are the easiest yeast rolls ever. When I'm feeling my Southern roots from my paternal grandmother, I like to make her delectable fried chicken dinner with mashed potatoes and cream gravy, green beans, biscuits, peach pie and iced tea. Now there's a Delightful Repast! Spoon rolls are a Southern thing, too, but I just have to have biscuits with my fried chicken. Other dinners, give me a yeast roll.
Traditional spoon rolls are the quickest and easiest yeast bread going. The problem I always had with them was that, though tasty, they were more like a muffin in texture. So several years ago I started experimenting and came up with a much more flavorful version that has the proper yeast dough texture. Still just as quick and easy, but since they have to hang out in the refrigerator for at least 24 hours, you have to plan ahead.
So next time you want dinner rolls but don't have the time or inclination to make Pull-Apart Dinner Rolls, try my 24-Hour Spoon Rolls, so called because the no-knead dough needs at least 24 hours in the refrigerator. You can even leave it in the refrigerator for several days, so this is a wonderful make-ahead thing for busy cooks.
You can have freshly baked dinner rolls every day! You don't have to bake 18 rolls if you don't need that many. Bake 9 one day and 9 another day, or 12 today and 6 the day after tomorrow, whatever you need!
Don't forget to Pin it!
24-Hour Spoon Rolls
(Makes 18 rolls)
3 3/4 packed cups (18.75 ounces/532 grams) unbleached all-purpose flour
1/4 cup (1.75 ounces/50 grams) sugar
2 1/4 teaspoons (1 package/0.25 ounce/7 grams) instant yeast
1 1/4 teaspoons (0.25 ounce/7 grams) salt
1 stick (4 ounces/113 grams) unsalted butter
2 cups (16 fluid ounces/472 grams) water
1 large egg, lightly beaten
1 In large bowl, whisk together flour, sugar, yeast and salt. In small saucepan, melt butter; stir in water. With dough whisk or large wooden spoon, stir water, melted butter and beaten egg into flour mixture until blended. The dough will be very sticky. Cover with lid or plastic wrap. Place in refrigerator for at least 24 hours or up to several days.
2 An hour to an hour and half before serving time (the longer time if your kitchen is cold), remove from refrigerator and stir down the dough (just a few strokes). With a 1/4-cup measure, scoop dough into well-greased or cooking-sprayed muffin tins, filling two-thirds full (scant 1/4 cup). Let rise, uncovered, about 30 minutes (60 minutes if kitchen is cold) or until they’ve risen to the top of the cups. During last 15 minutes, preheat oven to 400F/205C/Gas6.
Note: I have a couple of very old 6-cup standard muffin tins as well as a 12-cup muffin tin that comes with a lid.
3 Bake for 20 minutes or until rolls are golden brown. Let stand 5 minutes before removing from tins. Makes 18.
Easy peasy and lovely dinner rolls!
ReplyDeleteAngie, thank you. I'm baking up six more of them to go with dinner this evening.
ReplyDeleteTut, tut! Biscuit texture? Nothing MORE BUTTER won’t fix. Butter makes the batter better. Alliteration aside, I’m referring to butter on the finished product. What is bread after all besides a sponge for butter? And you’ve hit the perfect repast for the day – southern fried chicken et al. KFC will send you a bonus check for all the non-cookers who show up at their cash register.
ReplyDeleteI'm southern but I've never eaten spoon rolls! I've had many a pan of spoon bread, but not these. They sure do sound delicious--I'll have to give them a go. Have a nice afternoon. ♥
ReplyDeleteSully, everything really IS better with butter! I hope those non-cookers you referred to will give it a go before resorting to KFC!
ReplyDeleteI'm definitely going to try making these (Mr Shoes would love them!), but not tonight because I am the worst at planning everyday dinners ahead. I am frequently just defrosting meat after lunchtime...*hangs head*
ReplyDeleteDon't hang your head, Mrs Shoes. I'm usually shot by lunchtime! So I get my cooking done in the morning as much as possible.
ReplyDeleteEven a yeast-phobe like me can handle this one! Thanks!
ReplyDeleteMartha Ellen, thank you! I hope you will give them a try soon.
ReplyDeleteJeanie, I like that -- a yeast-phobe! (Why didn't I think of that word?!)
ReplyDeleteLet the good spoon rolls!
ReplyDeleteCute, Margie! :D And they make good little tea sandwiches, too.
ReplyDeleteMmmmm, buttery dinner rolls! These are making my mouth water. I'll conjure up a good dinner around these!
ReplyDeleteThanks so much, Richard. I was going to bake some up this evening but then waited too long. Oh well, I'll love them just as much tomorrow evening! Hope you will, too.
ReplyDeleteHello Jean! I'll try these and let you know how easy they are. :) Have a great weekend.
ReplyDeleteOh my, these rolls look so good. I was just thinking about making rolls or biscuits. They are delicious with butter and a bit of jelly. Thanks for visiting tonight. I appreciate that.
ReplyDelete~Sheri
I started life as a PE (physical education) teacher, Jean. "New improved spoon rolls," sound like a gymnastic manoeuvre!! Can you use your ,"balls," as cricket balls? You need to put a raised sewn seem around the middle. The seem enables the bowler to swerve or spin the ball.
ReplyDeleteOH sorry!!! Ha! Ha! Yeast rolls? They sound delicious Jean. Just ignore me!!!!!
Thanks, Ellen. And please DO try them and let me know how easy they are!
ReplyDeleteThanks, Sheri. I had one with butter and just a drop of strawberry jam, and decided I'd rather have that than a dessert.
ReplyDeleteTony, PE was NOT my best subject, and I was never one for gymnastics, couldn't even do a cartwheel! And I rarely sew so much as a seam these days, though I used to (starting in my teens) do all sorts of complicated sewing.
ReplyDeleteI have a recipe for yeast rolls that can hang out in the refrigerator, too, Jean, but I have to shape them. I'd love to try your spoon rolls recipe, as I do love baking breads. There's nothing quite like the smell of bread baking, is there??
ReplyDeleteI just pinned your awesome rolls and can't wait to try the recipe. (Bread is my weakness) Thanks so much for sharing with us at Full Plate Thursday. Have a great week and come back soon!
ReplyDeleteMiz Helen
Kitty, yes, I love the smell of baking bread more than anything! These rolls are so easy they might be good to make with the grands!
ReplyDeleteMiz Helen, thank you so much. AND for the Pin, much appreciated!
ReplyDeleteThese look so good. We're having a family get together on Sunday and I'm going to give these a try. I'll be mixing them up tomorrow. Thanks for the recipe!
ReplyDeleteThank you so much, Teresa! I hope you like them. I baked up a small batch for dinner this evening. They really rounded out the meal.
ReplyDeleteI am such a bread addict, I know I would love these rolls. Delicious! Thanks for visiting me at Delights of the Heart.
ReplyDeleteThank you, Marilyn. I always say I'm a breadaholic. Bread is just the best!
ReplyDeleteI haven't had yeast rolls in years. When I was a little girl, we had a neighbor who made them all the time -even on week nights. Delciious. I love that this is a make ahead recipe. Perfect for company!
ReplyDeleteThanks, Cathy. I hope you'll try them soon. They are astonishingly easy! And not full of chemicals like most store-bought dinner rolls.
ReplyDeleteI'm sure people see this all the time, but I am going to make these this week. We have guests coming tonight and it would be great to have fresh rolls to go with our braised chicken. This reminds me a lot of angel biscuits – not so much in the flavor or text year, but in how easy it is to repair and have on hand.
ReplyDeleteDavid, I hope you will! And I hope you'll like them. People always think you're a genius when you serve homemade yeast rolls -- no need to tell them how ridiculously easy they are! :D
ReplyDeleteThese look delicious and easy. I am going to try this recipe while on a rafting trip; we will make dough the night before then on baking day, let them rise and fill with some chinese char sui pork to make pork buns. to be baked in a dutch oven over hot coals. I'll let you know how they turn out!
ReplyDeleteJeanne, great idea! I make char sui pork steamed pork buns, and I think this dough would be great filled with the pork and baked. I don't have any experience baking over hot coals, but it sounds like fun! Let me know how it turns out.
ReplyDeleteI've never tried to make these kind of rolls before but they look really tasty and easy to make. I've bookmarked this and I'll let you know how I get on once I've given them a try. I love that you can make them in advance! Thank you Jean x
ReplyDeleteThanks, Dawn. They ARE so easy, even for a busy mum! Don't forget to tell me about it when you make them!
ReplyDeleteHi Jean!Your spoon rolls look yummy!Thanks for sharing!Maristella.
ReplyDeleteMaristella, thank you!
ReplyDeleteI had no idea it might be possible to make this kind of roll without kneading. Thank you Jean, pinned with pleasure.
ReplyDeleteI can imagine dunking them into some warm gravy, yummy. I can only have yeast that is 24 hours old or older. So I wouldn't be able to eat these fresh. But I have a feeling they are yummy reheated, am I correct? hugs
ReplyDeleteWe do love the smell of fresh, hot bread baking in the oven! We can never have enough! Thanks for sharing!
ReplyDeleteThese look picture perfect ~ and when it comes to yeast breads, I'm all about the easy! I wonder if they'd make good slider buns?
ReplyDeletePauline, thank you AND thank you for the Pin; much appreciated.
ReplyDeleteKatherine, they do reheat well. When I'm reheating just one, and there's nothing in the oven, I use the microwave - on a small plate, covered loosely with a paper towel, just about 20 seconds.
ReplyDeleteBernideen, I agree. And the smell is almost the best part! I grew up with a father who didn't consider it a meal if there wasn't bread on the table. There could be a dozen delectable dishes on the table and he'd say, Where's the bread?
ReplyDeleteThanks, Sue! And, yes, they make wonderful slider buns!
ReplyDeleteI love recipes for rolls that you can make ahead, Jean! Your spoon rolls look delicious - I've scheduled them to pin and tweet. Thank you so much for sharing, and for being a part of Hearth and Soul. I really appreciate all your support! Have a lovely week ahead.
ReplyDeleteApril, thank *you*! And thank you for the social media shares - *much* appreciated!
ReplyDeleteMmmmm. These look so good. So awful, but I'd likely slather them in loads of whipped honey butter and have them with a tall glass of sweet tea. Now I'm hungry! =-) Thank you for sharing!
ReplyDeletePP, thank you so much. It's been a long time since I've heard from you! Hope you're having a terrific summer.
ReplyDeleteThese look great - and easy enough for me!
ReplyDeleteNancy, thank you! I hope you'll try them soon and let me know how they turned out for you!
ReplyDeleteHi Jean :)
ReplyDeleteThis is a great recipe! It'll come in handy, so thank you :)
I've been catching up and pinning the recipes I missed. Loved the stories about your dad. My mom is very against being talked about too, so when I do mention her, I feel like a rebel too. (She doesn't know about my blog lol)
xo,
rue
Thank you, Rue. Good to hear from you! You gave me a chuckle about your mom. (Very few of my friends and relatives know about my blog. Does that make us International Women of Mystery?!)
ReplyDeleteSounds like a great recipe that I will give a try! Thanks for sharing!
ReplyDeleteOh yum! I need to try these Jean. Thanks for sharing with SYC.
ReplyDeletehugs,
Jann
Cathy, I hope you will. And please let me know how they turn out for you!
ReplyDeleteJann, you'll find that they are ridiculously easy, even when summer heats up or life gets too busy!
ReplyDeleteWhat a great recipe, one I have been looking for. Can you freeze any left over rolls?
ReplyDeleteI made these this week – splitting the batch between two different nights. They are fantastic! So easy, and so nice to serve rolls right out of the oven! Everyone loved them. Thanks for sharing your recipe, Jean.
ReplyDeleteGerlinde, I think they might freeze well. But I've never tried it, so can't say for sure. Since the dough keeps in the refrigerator for several days, I just bake up enough for the meal and don't have leftovers. Oh, there might be one or two leftover, but I just eat those the next day.
ReplyDeleteThank you so much, David! If they pass muster with a cook of your caliber, I know I'm onto something!
ReplyDelete