Southern Spoon Rolls
Southern Spoon Rolls are soft, fluffy yeast-leavened rolls with a slightly sweet flavor, perfect as a comforting breakfast or side dish for family dinners.
Ingredients
Instructions
- Dissolve yeast in very warm water in a small bowl.
- In a large bowl, cream the sugar with melted margarine.
- Add beaten egg and yeast mixture to the bowl.
- Stir in self-rising flour until well mixed to form a dough.
- Place dough in an airtight container, filling it not more than 2/3 full.
- Refrigerate for 1 to 2 hours before baking.
- Drop spoonfuls of the dough into well-greased muffin tins.
- Bake at 350°F for 20 minutes, or until brown.
Tips & Substitutions
For best results, ensure the water is warm but not hot to avoid killing the yeast. If you don't have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. Experiment with different fats; butter can be used instead of margarine for a richer flavor. Allow the dough to rise slightly after mixing to enhance fluffiness.
Serving Suggestions
These Southern Spoon Rolls make a delightful side dish for meals like fried chicken or barbecue. They also pair beautifully with Cucumber Party Sandwiches for a light lunch. Serve them warm with butter or honey for added flavor. They can be a perfect complement to soups or salads, such as Broccoli Cauliflower Carrot Salad.
Storage & Reheating
Store any leftover spoon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, place rolls in a preheated oven at 350°F for about 5-7 minutes until warmed through, ensuring they retain their soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Spoon Rolls contains roughly 251 calories, with 6g protein, 37g carbohydrates, and 9g fat. It is a good source of vitamin C (16% of the Daily Value), protein (12% of the Daily Value), and dietary fiber (10% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use active dry yeast instead of dry yeast?
Yes, you can use active dry yeast instead of dry yeast. Just make sure to activate it first by dissolving it in warm water along with a pinch of sugar. Let it sit for about 5-10 minutes until it becomes frothy before adding it to the other ingredients.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, you can sprinkle a bit more self-rising flour onto your work surface and knead it in gently. Be careful not to overdo it, as too much flour can make the rolls dense. You can also let it rest for a few minutes to allow the flour to absorb the moisture.
Can I freeze the dough for later use?
Yes, you can freeze the dough! After mixing, portion it into spoonfuls and place them on a baking sheet to freeze individually. Once frozen, transfer them to a zip-top bag. When ready to bake, simply thaw in the refrigerator overnight and bake directly from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).