This is a recipe that I found in an issue of Southern Living. These rolls are yummy and different. They have a texture that is kind of like a cross between a yeast roll and a muffin. The rolls are quick to make, they take about 30 minutes. They also have some nice flavor with the addition of Italian seasoning and garlic powder. The batter may also be kept in the refrigerator covered for up to one week. This way you can have hot rolls when ever you want them.
I also wanted to announce the winner of the Make Ahead Meals for Busy Moms cookbook. The winner is :
Bethany O who said, “I would definitely try the bruschetta, I’m a huge fan!”
You can find the recipe at the link below:
The recipe also calls for self rising flour which I never have so here is how to make your own:
Self Rising Flour
For every one cup of flour add:
1 1/4 tsp baking powder
1/8 tsp. salt
I made this recipe soon after I saw it on this site. I managed to successfully cut the recipe in half as 24 was a bit too many rolls for 2 people. Anyway I made six for spaghetti and then put the remaining batter in the fridge for a week and made the remaining 6 for lasagna. The rolls still came out tasty a week later!
I saw these yesterday and decided to make them for dinner last night, mostly becuase they only took 30 mins to make. These were awesome, even my fiancee was super impressed.
I’ve been making these rolls for over 30 years. They’re a great quick go-to and a good thing to have on hand to have hot bread for two people for a couple of days or so instead of making 3-6 dozen regular rolls.
These spoon rolls look wonderful. Congrats on being Stay at Home Mom blogger of the week!