Spoon Rolls
03-07-2008, 05:46 AM
#12
Member
Join Date: Sep 2007
Posts: 10
I made these, but you failed to tell me they had to be stored in a container that allows it to at least double in bulk. I made half the recipe and stored it in a large wide mouth coffee jar with lid. It filled up to the top and when I took the lid off it really rolled out like Mt Etna at it's worst.
But, they are delicious and I will definitely make them again, next time I'll use abbout 1/2 cup whole wheat flour to 1 1/2 cups self rise flour. Any more and the recipe won't work.
Thanks, they are delicious and what fun to have hot rolls for breakfast with no work. My husband loves them too. Seesco
But, they are delicious and I will definitely make them again, next time I'll use abbout 1/2 cup whole wheat flour to 1 1/2 cups self rise flour. Any more and the recipe won't work.
Thanks, they are delicious and what fun to have hot rolls for breakfast with no work. My husband loves them too. Seesco
03-08-2008, 05:05 AM
#13
Super Member
Join Date: Apr 2007
Location: Pacific NW
Posts: 3,007
Originally Posted by OnTheGo
Spoon Rolls
1 pkg. dry yeast
4 cups self-rising flour
2 cups warm water
3/4 cup vegetable oil
1/4 cup sugar
1 egg
Combine all ingredients, stirring well. Spoon into greased muffin tins and bake at 400 degrees F. for 15 to 20 min.
The batter will keep in refrigerator for several days, so it may be made ahead of time and baked as needed. Yield: 2 1/2 to 3 dozen
Note: I sometimes leave it at room temp. for a day or more so it gets a sourdough smell. I also sometimes fry it like pancakes in a small amt. of oil.
1 pkg. dry yeast
4 cups self-rising flour
2 cups warm water
3/4 cup vegetable oil
1/4 cup sugar
1 egg
Combine all ingredients, stirring well. Spoon into greased muffin tins and bake at 400 degrees F. for 15 to 20 min.
The batter will keep in refrigerator for several days, so it may be made ahead of time and baked as needed. Yield: 2 1/2 to 3 dozen
Note: I sometimes leave it at room temp. for a day or more so it gets a sourdough smell. I also sometimes fry it like pancakes in a small amt. of oil.
SELF-RISING FLOUR-HOMEMADE:
FOR EACH CUP OF ALL PURPOSE FLOUR add:
1/2 Tblsp. Baking Powder
1/2 tsp. Salt.
Remember, the baking powder and salt are added FOR EACH CUP OF FLOUR USED...so, if you had 4 cups of flour you would need 2 T. Baking Powder and 2 tsp. Salt. This is a great recipe as it's easy and quick and pretty economical!
04-16-2008, 09:37 AM
#14
Member
Join Date: Sep 2007
Posts: 10
I made these a second time, again, I made half the recipe. I substituted 1/2 cup whole wheat flour for like amount of white bread flour. They were as good as the white rolls, and they didn't seem to want to explode out of the jar like the first batch, of course, I used a larger jar this time. Love them.
04-16-2008, 11:49 PM
#15
Power Poster
Join Date: Jul 2007
Location: Out searching for some sunshine :-)
Posts: 58,856
When I substitute whole wheat flour for regular flour I add 1 tbl of wheat gluten. My bread machine recipes call for this, it helps make the bread rise and it is good for you too! I quit buying it in the bag and started buying it in the bulk food section, it is much cheaper that way. :D
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