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.

That looks like a great thing to have around when my son has other kids over. If I know a little in advance, I could be prepared!!

Thanks for sharing!

M

Loretta~~ this recipe was on a calendar in 1993. I've been using it all these years since. I've never used whole wheat in this recipe, but I suppose you could try it. I think you would need to use half regular white flour and half wheat to get the stretchy that isn't necessarily there with just whole wheat.

Miss Treated ~~~~ You can cook them as soon as you get the ingredients mixed or you can store in fridge for later...or leave them out for a night or day to 'sour'. They're very versatile and quick.

I have never seen self-rising whole wheat flour, so you'd need to add approproate amount of baking powder or soda if you use regular whole wheat. My own experience is that whole wheat needs more liquids too.

I think Moonpi is right. I don't think whole wheat has the gluten in usuable form to make a springy dough that would rise good. BUT, if you try, Loretta , and they aren't good, you can give them to your dog if you have one. Our dogs get lots of snacks because of my experimenting.

Aren't dogs wonderful...they always APPRECIATE our cooking, don't they? I remember a Lab we had years ago who LOVED my gravy...even when it wasn't that great! :wink: He'd lick the bowl clean and wag for more!

How much baking powder or soda would you use per cup of regular flour?

I tried out the spoon rolls last night. What an easy way to make yummy rolls. Thank you for sharing. Nothing better than hot bread from the oven!

How much baking powder or soda would you use per cup of regular flour?[/quote]

For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. You can reduce the salt from other that may be in recipe. Whole wheat is heavy by nature, so you may want to try that proportion first, then adjust up if not rising well. With whole wheat, using honey instead of sugar seems to make moister, too.