pat's Recipe

Cousin Peggys Spoon Rolls

Category: BREADS

The beauty of this foolproof recipe is that the dough rises in the refrigerator and doesn't need to be punched down or kneaded. The next day just scoop the dough into muffin tins, bake, and voila! - hot rolls in about 20 minutes. Dough can be stored in the fridge for up to three days. If the mixture gets watery, just add a little more flour.

1 (1/4 oz) packet active dry yeast
2 cups warm water (100F)
1 1/2 sticks unsalted butter, melted
1/4 cup sugar
1 large egg
4 cups self-rising flour

Dissolve yeast in warm water. With an electric mixer, combine butter and sugar; then add egg. Add yeast mixture and combine well. Gradually stir in flour until smooth. Pour into greased, airtight 2-quart bowl. Store tightly covered in refrigerator to rise overnight.
The next day, preheat oven to 350F. Grease miniature muffin tins. Spoon dough into each muffin cup (about three-quarters full) and bake rolls for 18 to 20 minutes, or until browned.

makes 5 dozen mini rolls