Yeast Spoon Rolls

I have to admit, I enjoy having rolls or biscuits with dinner. For convenience sake, I tend to buy the refrigerated roll kind or individually frozen ones.  But this recipe was so easy and the results were so wonderful that I don't mind making up a batch or two and enjoying them throughout the week.

What you will need is:

One and one half (1 1/2) sticks of cool melted butter

One quarter (1/4) of a cup of sugar

Two (2) cups of lukewarm water

One (1) egg - beaten

One (1) Package of active dry yeast

Four (4) cups of self rising flour

One (1) large bowl with a lid

One (1) muffin tin

Preheat your oven to 425 degrees.  Dissolve the package of active dry yeast in water and place in a large bowl with a lid.   Mix in the other ingredients and refrigerate for at least one (1) hour covered.  The dough will actually keep in the refrigerator for up to ten (10) days if needed.  When ready to use, grease a muffin tin with non-stick cooking spray (like Pam) and drop the dough by the spoonful in to each individual cup, filling them each one-half to two-thirds full.

Bake rolls at 425 for up to twenty minutes in oven until rolls are barely golden brown.  When they come out you can lightly brush them with butter if you like but fresh out of the oven is best.  These are great with any meal and are particularly popular in our house on a cold winter's day.

This recipe is easy enough to double or triple so that you can freeze a bunch of them and just reheat when you're ready for them!  Enjoy!