Southern Spoon Rolls

By srumbel

They are the kind of roll that I love. I have a tendency to shy away from a recipe involving yeast except on rare occasions, but these are so easy. No rising or rolling out. Just mix them up when you start cooking, set them aside while the oven preheats and spoon them into their little muffin cups. The recipe makes a large batch which is great because you can store the dough in the refrigerator and make them for several days. When you get ready to cook some more, just scoop them into the muffin tin. No need to stir them up.
from southernplate.com

Ingredients

• 1 package yeast
• 2 cups warm water
• 3/4 cup oil
• 4 cups self rising flour
• 1/4 cup sugar
• 1 egg

Preparation

Step 1

Stir yeast into warm water to dissolve.
Combine dry ingredients.
Slightly beat egg and add to dry ingredients along with oil and yeast mixture.
Stir with wooden spoon to combine well.
Spoon into sprayed muffin tins and bake at 400 degrees for 15-20 minutes or until lightly browned.
Note: This batter will keep several days in the refrigerator covered with plastic wrap.